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!
Miso Roasted Chicken
- 4 Boneless Skin-On Chicken Breasts
- 1 Cup Jasmine Rice
- 6 Ounces Pea Tips (Spinach or watercress can be substituted see tips)
- 4 Ounces Snow Peas
- 6 Ounces Sugar Snap Peas
- 4 Cloves Garlic
- 4 Ounces Shiitake Mushrooms
- 4 Tablespoons Cashews
- 1 2- Inch Piece Ginger
- 1/2 Cup White Miso Paste
Preheat the oven to 475°F. Snap off and discard the stem ends of the snow peas and sugar snap peas; pull off and discard the tough string that runs the length of each pod. Peel and mince the garlic and ginger. Trim off and discard the mushroom stems; thinly slice the caps. Roughly chop the cashews.
In a small bowl, combine the miso paste, ⅓ of the garlic, ⅓ of the ginger and 2 tablespoons of water; stir to thoroughly combine. Place a large piece of foil on a sheet pan. Pat the chicken breasts dry with paper towels; season with salt and pepper on both sides. Transfer the seasoned chicken breasts to the prepared sheet pan, skin sides up. Spread the miso mixture over the tops. Roast 20 to 22 minutes, or until browned on top and cooked through.
While the chicken roasts, in a small pot, heat the rice, a big pinch of salt and 1 cup of water to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.
Once the chicken has roasted for 10 minutes, in a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the mushrooms are lightly browned. Add the remaining garlic and ginger and cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant.
Add the pea tips, snow peas and sugar snap peas to the pan of mushrooms; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until bright green. Remove from heat.
Divide the cooked rice and finished vegetables between 2 plates. Top each with a roasted chicken breast. Garnish with the cashews. Enjoy!
- 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.
- 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.