Miso Chicken

Executive chef Shawn Edelman of Ruby Foo's in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.

Ingredients

1. Chicken
2. 4 boneless, skinless chicken breasts (about 4 oz each)
3. 1 teaspoon canola oil
4. Marinade
5. 2 tablespoons miso paste (preferably Kochujang)
6. 1 1/2 teaspoons light sesame oil
7. 1 1/2 teaspoons chopped ginger
8. 1 1/2 teaspoons chopped garlic
9. 1/4 teaspoon red pepper flakes

Directions

1. Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours.
2. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side.

Notes