Miso Chicken With Brown Rice Recipe

Name: Miso Chicken With Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons miso (soybean paste); 1 1/2 tablespoons minced peeled fresh ginger; 2 garlic cloves, minced; 4 (4-ounce) skinned, boned chicken breast halves; Cooking spray; 5 large egg whites, lightly beaten; 1 cup finely chopped onion; 1 cup thinly sliced carrot; 1 tablespoon fish sauce; 2 1/2 cups cooked brown rice; 1 cup diced shiitake mushroom caps (about 3 ounces); 2 tablespoons chopped fresh parsley; 2 tablespoons chopped green onions; 1 tablespoon low-sodium soy sauce; 1 1/2 cups chopped spinach

Servings: persons

2 tablespoons miso (soybean paste)
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
5 large egg whites, lightly beaten
1 cup finely chopped onion
1 cup thinly sliced carrot
1 tablespoon fish sauce
2 1/2 cups cooked brown rice
1 cup diced shiitake mushroom caps (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1 tablespoon low-sodium soy sauce
1 1/2 cups chopped spinach

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 the 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 from packets. 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 until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.
3
Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and 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.

911

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons miso (soybean paste), 1 1/2 tablespoons minced peeled fresh ginger, 2 garlic cloves, minced, 4 (4-ounce) skinned, boned chicken breast halves, and more.

Yes, Miso Chicken With Brown Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Chicken With Brown Rice

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