Ingredients
1/2 cup white miso paste (found at health food stores)
1/4 cup sugar
1/4 cup chicken broth
3 tbsp canola oil
1 tbsp minced ginger
4 skinless, boneless chicken breasts (about 3 oz each)
1 cup shredded napa cabbage
1/2 cup shredded carrots
1/4 cup diced red bell pepper
1/4 cup rice vinegar
1 tsp salt
2 cups cooked short-grain sushi rice
1/4 cup soy sauce
Preparation
In a bowl, combine miso, sugar, broth, oil, and ginger. Add chicken; coat, cover and refrigerate 1 hour. Mix vegetables in a bowl with vinegar and salt; set aside. Heat oven to 375°. Place chicken on a cookie sheet lined with foil. Fold up edges of foil. Pour marinade over chicken. Bake 20 minutes or until cooked through. Combine rice with vegetable mix. Cool chicken for 5 minutes; slice each breast diagonally into 3 pieces. Serve chicken over rice with soy sauce on the side.
Nutrition Per Serving
Healthy bonus: Niacin from chicken
Nutritional analysis per serving 451 calories
12.6 g fat (1.1 g saturated fat)
55.5 g carbohydrates
25.3 g protein
2.3 g fiber
#### Nutritional analysis provided by Self
