Miso Chicken with Wehani Brown Rice & Snow Peas

Prep Time: 2 hr
Cook Time: 1 hr
Serves: 4

Miso is a uniquely flavoured condiment well worth adding to your pantry. After you try it in this delicious chicken recipe, you’ll be combing your cookbooks to find more applications! This Japanese-inspired dish is wholesome and light-tasting. Developed for CFC by Nancy Guppy, RD, MHSc.


2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) low-sodium soy sauce
1 tsp (5 mL) sesame oil, toasted
1 tbsp (15 mL) brown rice vinegar or rice vinegar
1 tbsp (15 mL) water
2 tbsp (30 mL) miso paste
4 bone-in, skinless chicken breasts
1 cup (250 mL) wehani brown rice
2 cups (500 mL) snow peas, trimmed
1 cup (250 mL) carrots, grated
2 tbsp (30 mL) chives, chopped (optional)
1 tbsp (15 mL) sesame seeds (optional garnish)


1 Preheat oven to 350°F (175°C).
2 Combine brown sugar, soy sauce, sesame oil, rice vinegar, water and miso in a small bowl to make a thin paste.
3 Place chicken breasts in a shallow baking dish. Pour marinade over chicken pieces and turn to coat pieces. Cover and marinate in the refrigerator for 1 to 2 hours.
4 Transfer dish to oven and bake for one hour or until chicken is cooked through and meat thermometer registers 165°F (74°C).
5 Meanwhile, cook rice according to package directions in unsalted water. During last ten minutes of cooking add the snow peas and grated carrot. Put the lid back on and finish cooking. Mix well.
6 Serve the baked miso chicken with the rice. Garnish with fresh chopped chives and sesame seeds (optional).