I was excited to have a Sunday evening to cook, so I pulled out my trusty “Weeknights With Giada” cookbook (remember, I’m trying to cook everything in it before the year’s end) and flipped the pages. I landed on a recipe that actually calls for tofu as the protein instead of chicken, but it sounded delicious so rather than buy tofu I chose to use chicken. Now I have nothing against tofu, I just happened to have chicken in my freezer. I ended up having a lot of the miso sauce leftover and made a lot of miso chicken throughout the week but with different side dishes. Joining me for dinner was my friend Susan. She admitted she wasn’t a huge fan of mushrooms, but she was willing to try anything. It was nice to share my cooking with someone for a change as well as play catch up and discuss a future project of hers. *Note that I cut Giada’s recipe in half which is why you’ll see some as teaspoons, ounces and some as cups.
MISO CHICKEN WITH EDAMAME AND MUSHROOMS (serves 2)
- 1 Large Skinless Chicken Breast (should be about 1/3 lb)
- 1/4 Cup White Miso Paste
- 8 Tsp Sesame Oil plus 1 to 2 Tbsp
- 8 Tsp Rice Vinegar
- 2 oz Honey
- 2 oz. Soy Sauce
- 1″ Piece Fresh Ginger
- 1 Garlic Clove
- 5 oz Shiitake Mushrooms
- 4 oz Shelled Edamame Beans
- 1 Scallion, White and Pale Green Part (for garnish)
- About 1 to 2 Tsp Toasted Sesame Seeds (for garnish)
Make the miso vinaigrette first. Prep your ginger by peeling and chopping into small pieces. Remove the skin from your garlic clove and smash or cut into a few slices. In a blender combine the miso paste, 8 tsp sesame oil, rice vinegar, honey, soy sauce, ginger pieces and garlic. Blend until smooth.
Cut your chicken breast into 6 to 8 pieces about 2 to 3 inches in length and about 1/2 to 1 inch in width. Coat your chicken with the miso vinaigrette and let marinate for about 10 to 15 minutes (it’s okay for it to marinate longer). While you’re waiting for the chicken to marinate prep your veggies for later use.
Since I couldn’t get fresh shiitake mushrooms I bought dried ones and first had to rehydrate them. Follow the directions on the package. Use hot (but not boiling) water and let mushrooms sit for about 20 minutes. Dry them between paper towels before slicing into thin pieces. Weigh out your edamame beans and set aside for later.
In a medium skillet heat about 1 tablespoon of the sesame oil over medium-high heat. Add in your chicken pieces and cook for about 4 to 5 minutes on each side until cooked through. When done remove from pan and cover to keep warm.
Using the same skillet heat another tablespoon of the oil and add in your mushrooms and about a tablespoon or two of the miso vinaigrette. Stir frequently until mushrooms are tender, about 5 minutes. Add in your edamame beans and continue cooking for another minute or two. (If using frozen beans let cook until warm.)
Serve 3 or 4 pieces of chicken with about 1/3 cup of the mushroom-edamame mixture. Drizzle some more of the miso vinaigrette over the dish. If you wish, garnish with thinly sliced scallion (only the white and pale green parts) and toasted (or untoasted) sesame seeds. I didn’t toast mine. I actually forgot about them until the end. It was a delicious meal and even Susan ate the mushrooms!