Food services make it easier, of course, and today was Miso Chicken from Marley Spoon. Easy and delicious on a hot, muggy day.
I usually cook more rice than they include - it adds calories but we love rice and the dog gets some, too. I double the rice and water and use my trusty Panasonic rice cooker, a gift from my Japanese sister-in-law well over 45 years ago.
This recipe calls for mirin and miso paste, both available in most grocery stores and Asian markets. It also calls for black sesame seeds; you could use white or a mixture. I pick up a jar when I am shopping many places, including the TJMaxx stores (Home Goods and Marshall's too.) I use a lot of sesame seeds on my homemade bread, so I always have some.
Cook the rice in a saucepan with a touch of salt - in a rice cooker until it's done. Marley Spoon added 5 oz. Jasmine rice in the ingredients; I used 10 oz. of Jasmati. 5 oz. calls for 1-1/4 cup of water and 17 minutes cooking.
Thinly slice 4 oz. of snap peas lengthwise. Slice 3 scallions crosswise, leaving out the darkest green. Finely grate 1 tsp. of fresh ginger and 1 tsp. fresh garlic. I would actually double that, but didn't this time. We love both!
Whisk 2 T of miso paste with 1/3 c. hot water and 2 oz. of mirin and 1 tsp. sugar. You could double that and have more sauce.
Heat some oil in a skillet and stir fry the snap peas with some salt and pepper. Use a hot pan and the peas will char a bit. After 4 minutes, drop them on a piece of foil and wrap them up.
Pat two 6. oz. chicken breasts dry and season if desired with salt and pepper. Add 1 T of oil to the skillet and cook the breasts until they are brown, about 4 min. a side. Remove and set aside.
Reduce the heat and add 2 T butter, the grated garlic and ginger, the scallions. Cook until fragrant 30 seconds and then add the liquid miso mixture and simmer. Return the chicken to the skillet to warm and then serve as in the photo above, slicing chicken and garnishing with 1/4 oz sesame seeds. Cover with sauce.
