Serves 3-4
1 tablespoon miso paste
1/2 tablespoon rice wine vinegar
1/2 tablespoon neutral oil such as grapeseed
1 inch ginger, grated on microplane or finely chopped
1/2 teaspoon freshly ground black pepper
1 1/2 - 2 lbs boneless skinless chicken breasts
Fresh herbs, optional
Combine the miso paste, rice wine vinegar, oil, ginger and pepper in a bowl and whisk to combine well. Cut chicken into 2 inch pieces and add to the bowl. Mix to coat chicken well.
Allow to marinate in the refrigerator until 1/2 hour before you start cooking.
Pre-heat oven to 425 F convection (450 F). Place chicken on a sheet pan and roast for 5-10 minutes until chicken registers 365 F (or cut into chicken to test for doneness).
Serve, garnished with herbs if desired.
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