Recipes
MISO GINGER CHICKEN
Miso Ginger Chicken
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.
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- 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
DIRECTIONS
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!
RECIPE BACKSTORY
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.
RECIPE REVIEWS
No Reviews at this time.
MEDIA
Author: Bobby Flay
Website Credit: http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe2/index.html
Website Credit: http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe2/index.html
TELL ME MORE
LATEST RECIPES
