I’ve had a tub of white miso paste in my fridge for a couple of months now… With the hot weather that came upon us quick in the Pacific Northwest, I’m haven’t been craving my usual steaming cups of miso soup. But, Mr. Miso has been patiently waiting in the fridge, begging to be used. So, for him, I created this recipe –
Mr. Miso Roasted Chicken.
White miso is buttery, mildly salty and sweet – Umami at it’s best! It’s also packed with protein and other good-for-you nutrients. I’m combining it with garlic and ginger, and then slathering chicken breasts in this yummy sauce. The miso thickens and intensifies as it bakes, coating the chicken in a lovely, rich glaze, with flavors that make me weak in the knees. Yep – That good! Topped with a handful of chopped cashews for some extra crunch – Pure… PERFECTION.
BUT… Lest we forget these beautiful veggies that are going to accompany our knee buckling dish – A quick saute of shiitake mushrooms, pea tips, snow peas, and sugar snap peas. The flavors of the bright peas are a great, fresh compliment to the tangy miso glaze, and the buttery shiitakes just help to round out the flavors in this dish even more. Pea shoots can be found at many asian markets year-round, or at your local farmer’s market. Alternatively, you can substitute watercress or spinach in place of the shoots.
I want to eat this dish again, and again, and aaahhh-gin. My miso soup may be left in the past… I’m going to be using it ALL to make this roasted chicken on a daily basis. Seeing that it takes less than 30 minutes to put together this yummy dish, that may just be possible! I still <3 you Mr. Miso!
Tips for Making Miso Roasted Chicken:
- Pea shoots, the curly tendrils and top pair of leaves of young green pea plants, have a delicate, sweet flavor. Look for pea shoots in an Asian market; if they are unavailable, substitute spinach or watercress (or, you can omit it entirely).
- Miso paste should be stored in a tightly sealed container in the refrigerator. Lighter varieties will keep for about 9 months and darker ones up to a year.
Miso Chicken is roasted in a rich, buttery miso glaze and served with a mixture of sugar snap peas, snow peas and shiitake mushrooms.
- 4 chicken breasts boneless, skinless
- 1 cup jasmine rice
- 6 ounces watercress
- 4 ounces snow peas
- 6 ounces sugar snap peas
- 4 cloves garlic minced
- 4 ounces shiitake mushrooms caps thinly sliced and stems removed
- 4 Tablespoons cashews chopped
- 1 2-inch piece ginger peeled and minced
- 1/2 cup white miso paste
Preheat oven to 475-degrees.
In a small bowl, combine miso paste, ⅓ of the garlic, ⅓ of the ginger and 2 Tablespoons water; stir to thoroughly combine. Line a sheet pan with foil or parchment paper. Pat chicken breasts dry with paper towels; season with salt and pepper. Place on sheet pan and spread miso mixture on the top. Cook 20-22 minutes, or until browned and cooked through to an internal temperature of 165-degrees.
While chicken roasts, in a small pot, bring rice, a big pinch of salt and 1 1/4 cups water to a boil. Once boiling, cover and reduce heat to low. Simmer 15 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork.
Once chicken has roasted for 10 minutes, in a large pan, heat 2 teaspoons oil over medium-high heat. Add mushrooms and cook, stirring occasionally, 3-5 minutes, or until the mushrooms are lightly browned. Add the remaining garlic and ginger and cook, stirring occasionally, about 1 minute, or until softened and fragrant.
Add watercress, snow peas and sugar snap peas to mushrooms; season with salt and pepper. Cook, stirring frequently, 2-3 minutes, or until bright green.
Divide cooked rice and finished vegetables between four plates. Top with a chicken breast. Garnish with cashews. Enjoy!
Wine Pairings for Miso Chicken:
- This dish calls for a white wine that can reflect the tangy miso glaze. A young dry Riesling or a Pinot Gris will pair nicely. An off-dry wine would add too much sweetness to this tangy, umami-laden dish.
- A Pinot Noir will also be a great companion – The wine’s earthy elegance plays off the shiitake mushrooms, while its crisp acidity highlights the zesty garlic and the saltiness of the miso glaze.