Miso Ginger Chicken
  • 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
  1. Whisk together all ingredient in a medium bowl.
  2. I used my 2.25 qt FoodSaver marinator.
  3. 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.
  4. Bake at 350F until breasts get to 165 degrees, approx 20 minutes.
  5. Enjoy!
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.