This recipe was so simple. All the ingredients are always in my fridge, and quick to put together. The only thing that took a little time was finely slicing the Snow Peas. My husband suggested, next time I will try shaved asparagus instead. He loves asparagus! Really, who doesn't? :)
The Miso-Ginger marinade was amazing! I have some firm Tofu in the fridge, later in the week I'll try a vegan version of this recipe and see how that turns out, of course with shaved asparagus. :)
Baked Miso-Ginger Chicken with Ginger Snow Pea Salad
(Adapted from No Time to Cook by Donna Hay)
2 tbsp Miso Paste
1 tbsp Soy Sauce
1 tbsp Teriyaki Sauce
2 tsp grated Ginger
2 tsp Sesame Oil
4 boneless skinless Chicken Thighs
Ginger Snow Pea Salad:
150 g Snow Peas, finely sliced
1 ½ tbsp Picked Ginger, thinly sliced
1 tsp Picked Ginger Liquid
1 tbsp Sesame Seeds, more for garnish
1 tbsp Miso Paste
1 tsp Grated Ginger
2 tbsp Teriyaki Sauce
1 tsp Sesame Oil
- Preheat oven to a low broil. Grease a baking sheet with some oil.
- Place snow peas in a bowl and pour hot water over, cover and allow to soak. Set aside.
- Mix miso paste, soy sauce, Teriyaki sauce, ginger and sesame oil in a bowl. Add chicken and mix, making sure miso mixture coats each piece. Place on prepared baking sheet and broil for 15 minutes, flip chicken and turn pan half way through cooking time.
- While chicken is cooking, heat a small sauce pan over medium-high heat. Add miso paste, ginger, Teriyaki sauce and sesame oil. While stirring, allow mixture come to a slow simmer and remove from heat. Set aside and keep warm.
- Drain the snow peas, add picked ginger, ginger liquid and sesame seeds. Toss and set aside.
- Remove chicken from oven, and allow to rest for 2-3 minutes. Place two pieces of chicken on each serving plate and top with ginger-snow pea salad. Drizzle with some Miso-Ginger sauce and serve.
Donna Hay has done it again! I swear this woman is a genius! I can't wait to make more recipes from the cookbooks I just picked up. :)
Happy Cooking!! :)