Miso Chicken With Brown Rice Recipe
Ingredients
| Miso paste | 2 Tablespoon | |
| Minced ginger | 1 1/2 Tablespoon, peeled | |
| Garlic | 2 Clove (5gm), minced | |
| Boneless chicken breast | 4 | |
| Cooking spray | ||
| 5 large egg whites, lightly beaten | ||
| Onion | 1 Cup (16 tbs), finley chopped | |
| Carrot | 1 Cup (16 tbs), thinly sliced | |
| Fish sauce | 1 Tablespoon | |
| Cooked brown rice | 2 1/2 Cup (16 tbs) | |
| 1 cup diced shiitake mushroom caps | ||
| Parsley | 2 Tablespoon, chopped | |
| 2 tablespoons chopped green onions | ||
| 1 tablespoon low-sodium soy sauce | ||
| Spinach | 1 1/2 Cup (16 tbs), chopped | |
Directions
1. 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 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. Dice chicken,- set aside. Discard water in pan,- wipe pan dry with a paper towel.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add egg whites,-cook 2 minutes or until done. Remove egg whites from skillet,- coarsely chop.
3. Add reserved cooking liquid, chicken, 1 cup onion, carrot, and fish sauce to Dutch oven,- 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.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add egg whites,-cook 2 minutes or until done. Remove egg whites from skillet,- coarsely chop.
3. Add reserved cooking liquid, chicken, 1 cup onion, carrot, and fish sauce to Dutch oven,- 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.
Chef
