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Miso chicken
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Chicken | |
4 | boneless, skinless chicken breasts (about 4 oz each) |
1 teaspoon | canola oil |
Marinade | |
2 tablespoons | miso paste, (preferably Kochujang) |
1 1/2 teaspoons | light sesame oil |
1 1/2 teaspoons | chopped ginger |
1 1/2 teaspoons | chopped garlic |
1/4 teaspoon | red pepper flakes |
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preparation
Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. 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. Serve with Roasted Corn and Edamame Salad .
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