- 2 tbsp white miso
- 1 1/2 tsp light sesame oil
- 2 tsp ginger, minced
- 2 tsp garlic, minced
- 1/4 tsp Korean red pepper flakes
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 2 tsp vegetable oil
DirectionsStir together miso, sesame oil, ginger, garlic and red pepper flakes in a large mixing bowl. Add chicken breasts. Chill, covered, 1 to 2 hours. Remove chicken from fridge about 30 minutes prior to cooking. Remove chicken from marinade and discard excess marinade. Heat oil in a large skillet over medium-high heat. Cook chicken breasts until no longer pink in the center, about 5 minutes per side.