Miso-Glazed Chicken Breasts
with Quick Stir-Fried Fresh Ramen Noodles
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
Miso, only more so! Something about the deep, salty, funky flavour of the fermented bean paste enlivens any dish—and in this recipe, when combined with soy sauce, honey and rice vinegar, it goes to find every taste receptor in your mouth. Work its magic on pan-cooked chicken breasts for a low-stress supper that’s high on satisfaction. Fill in the blanks with sautéed cabbage and carrots (conveniently pre-cut) and fresh ramen noodles that take only minutes to achieve tenderness.
We will send you:
- 2 Chicken breasts
- 150g Matchstick carrots
- 150g Shredded green cabbage
- 2 Scallions
- 20g White miso paste
- 30ml Rice vinegar
- 60ml Soy sauce (low sodium)
- 7g Honey
- 225g Fresh ramen noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
2 g
Sodium
3270 mg
Total Carb
91 g
Sugars
18 g
Protein
56 g
Fibre
4 g
Preparation
Make the miso glaze
Bring a medium pot of salted water to a boil. In a small bowl, combine the miso, honey, ½ the soy sauce, ½ the vinegar and 1 tbsp water (double for 4 portions).
Cook & glaze the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Add the miso glaze and cook, occasionally spooning the glaze over the chicken, 1 to 3 min., until glazed. Transfer to a cutting board and keep warm. Wipe out and reserve the pan.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
Thinly slice the scallions, separating the white bottoms and green tops. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the carrots and cabbage. Sauté, 3 to 4 min., until crisp-tender; season with the remaining spices.
Combine the noodles
To the pan of vegetables, add the noodles, ½ the green tops of the scallions, and the remaining soy sauce and vinegar. Cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the noodles between your bowls. Top with the chicken (slice beforehand if desired). Garnish with the remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
