Rating: 3.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

"I do a lot of Asian cooking, and I was looking for another use for miso. In this recipe, the sweetness in the miso blends well with the saltiness of the soy sauce." --CL Reader

Recipe by Cooking Light January 2000

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done. Remove packets from steamer; let stand 5 minutes. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.

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  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.

  • Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.

Nutrition Facts

344 calories; calories from fat 9%; fat 3.5g; saturated fat 0.7g; mono fat 0.8g; poly fat 0.9g; protein 36.9g; carbohydrates 40.5g; fiber 5.6g; cholesterol 66mg; iron 3.3mg; sodium 998mg; calcium 83mg.
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