Marinated Miso Chicken with Pan Sauce

Since I still have a bag full of red miso paste in my refrigerator, I've been paying special attention to miso recipes lately.  This one initially caught my eye as a salad dressing.  Once I made it and tasted it, I decided it would become a marinade for chicken.  This was by far the best miso recipe I've made so far, and also the simplest!

Marinated Miso Chicken with Pan Sauce

Ingredients:

• 1/2 cup plus 1 teaspoon olive oil
• 1/4 cup unseasoned rice vinegar
• 1 Tablespoon miso paste (I used red)
• 1 teaspoon honey
• 3-4 boneless skinless chicken breasts
• 1 teaspoon grated ginger
• 1 Tablespoon chopped garlic
• 1/2 cup mirin (rice wine)

Directions:

1. Mix 1/2 cup olive oil, rice vinegar, miso paste, and honey together (I used the blender + mason jar method*).  Pour mixture over chicken and marinate for at least 1 hour.
2. Heat remaining 1 teaspoon olive oil over medium-high heat in a heavy skillet.  Add garlic and ginger and cook, stirring frequently, until garlic begins to brown.
3. Add chicken (including all of the marinade) to the skillet.  Cook, turning occasionally, until chicken is cooked through and sauce is sticking to the pan.  Remove chicken and set aside.
4. Add mirin and stir, scraping as much off of the bottom of the pan as possible.  Cook 1-2 minutes.
5. Pour sauce over chicken and serve!

Notes:
See previous recipe for the blender + mason jar method.

I served this over rice noodles (which really didn't come out very well for some reason), but it would also be great with rice. 

Comments

[Kevin]

That chicken looks really tasty! I really like miso sauces like this.

[Chris]

How thick does the final sauce end up being? Is it just me or is there no sauce in the picture?

[jkelber]

Chris,

The sauce was pretty thin. There's some on top of the chicken, but not much. Definitely don't use the noodles that I used, they were awful. It'd be great on rice though, and it was a really good and easy recipe.

[Kamran]

jerk chicken recipe is my favorite dish. Thanks for sharing this recipe. I will try it.