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Miso Ginger Chicken


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

2 - 3 lbs boneless skinless chicken breasts
1/4 C miso
1/4 C mirin
2 TBLS rice vinegar
3 TBLS green onions, chopped
2 inch ginger root, grated
2 tsp sesame oil


Whisk together all ingredient in a medium bowl.


I used my 2.25 qt FoodSaver marinator.


Add chicken breasts and toss until all are well coated. I covered and vacuum sealed the container. But you can just cover and put it into the fridge for about 30 minutes.


Bake at 350F until breasts get to 165 degrees, approx 20 minutes.


Enjoy!


Pairs Well With


Notes

This is adapted from a Bobby Flay Salmon recipe. Everyone at my house really likes it. I served it with Wasabi Mashed Potatoes & Sugar Snap Peas.

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