Executive chef Shawn Edelman of Ruby Foo’s in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.
Ingredients:

  • 4 boneless, skinless chicken breasts (about 4 oz each)
  • 1 teaspoon canola oil
  • 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

Instructions:

  1. 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 .