I didn't find the time specified was enough to cook the chicken thoroughly. By the time I got the chicken cooked, the sauce had started burning and losing its flavor. Maybe cutlets would be better for this recipe. It wasn't special enough to try and makeover.
If you can't find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.
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Total: 1 Hour, 22 Minutes
- Calories: 314
- Fat: 9.1g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 3.5g
- Protein: 41.5g
- Carbohydrate: 15.7g
- Fiber: 1.3g
- Cholesterol: 99mg
- Iron: 1.9mg
- Sodium: 608mg
- Calcium: 29mg
- 1/4 cup rice vinegar
- 3 tablespoons lower-sodium soy sauce
- 2 1/2 tablespoons honey
- 1 1/2 tablespoons white miso
- 1 1/2 teaspoons chile paste (such as sambal oelek)
- 2 tablespoons minced fresh garlic
- 2 tablespoons dark sesame oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 tablespoons chopped fresh cilantro (optional)
- 1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.
- 2. Preheat oven to 400°.
- 3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.
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