Miso Chicken Sandwiches With Ginger Mayonnaise Recipes

MISO CHICKEN SANDWICHES WITH GINGER MAYONNAISE

Miso Chicken Sandwiches with Ginger Mayonnaise image

This is one of my favorite new things to make. It is amazingly easy to put together, the chicken cooks quickly, and the resulting sandwich is fabulous! It's faster than take-out. When I first made these, I thought the chicken tasted a bit salty on it's own. But once it's all together in the sandwich, the flavors blend perfectly, and it wasn't salty at all. I did use low sodium soy sauce, by the way. It's one of those things that make you want to go back for more, even though you're already full, lol. From the Food Network Kitchens Cookbook...they use multigrain sandwich bread, we used nice crusty rolls.

Provided by ciao4293

Categories Lunch/Snacks

Time 19m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup light colored miso
1/4 cup sesame oil
1/4 cup soy sauce (low sodium can be used)
1 tablespoon fresh grated ginger
4 boneless skinless chicken breast halves, pounded very thin (1 lb total)
1/2 cup mayonnaise
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons finely grated peeled fresh ginger
1 teaspoon Asian chili sauce or 1 teaspoon hot pepper sauce (we add extra)
1/2 teaspoon sesame oil
4 good crusty sandwich buns
1 Hass avocado, halved,seeded,peeled and thinly sliced
1/2 medium cucumber, thinly sliced
1 cup mixed sprouts

Steps:

For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
Assemble the sandwiches: Slice the chicken in pieces.
Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.

GINGER-MISO CHICKEN WITH QUICK PICKLES

Ginger-Miso Chicken with Quick Pickles image

A handful of pantry ingredients, highlighted by miso makes for a full-flavored marinade sure to amplify the flavor of these chicken cutlets. Crunchy and refreshing quick pickles are perfect for brightening up this colorful grilled dinner.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Olive oil, for the grill
3 tablespoons white miso
3 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chopped fresh ginger
1 tablespoon toasted sesame oil
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper
2 Persian cucumbers, halved and thinly sliced
1 carrot, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 Fresno chile pepper, thinly sliced
1 1-inch piece ginger, sliced
1/2 cup rice vinegar
1 tablespoon sugar
Kosher salt

Steps:

Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl.
Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles.
Make the quick pickles: Combine the cucumbers, carrot, red onion and chile in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain.
Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
Top the chicken with the quick pickles.

MISO CHICKEN

Miso Chicken image

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Provided by Sam Sifton

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Steps:

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram

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