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

Chicken

　　1 teaspoon canola oil

Marinade

　　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

　　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 .

Nutrition Per Serving

　　3.7 g fat (0.6 saturated)

　　1.9 g carbs

　　0.3 g fiber

　　27 g protein

　　#### Nutritional analysis provided by Self

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