Spicy Vegan Miso Sesame Chicken

All Photos © Christine Elise McCarthy 2014

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Labor Day! September 1st – and I haven’t posted since July 31st. I have never dropped the ball for so long and I apologize. But – I was out of town for a few weeks – in Mississippi shooting

and then celebrating the third anniversary of meeting the badass, Miles Miller, at Sidewalk Film Festival in Birmingham.

The film promises to be fantastic & Sidewalk is always a perfect experience.

That said – back to food.

This recipe can be tweaked to accommodate a carnivore or a vegan. Easy, quick & spicy – it is just another great way to use Beyond Meat’s amazing vegan chicken.

Spicy Vegan Miso Sesame Chicken

Feeds 2 with rice & a steamed vegetable

INGREDIENTS

9 oz vegan (or real) chicken

1/4 cup rice vinegar

2 TBS agave nectar (or honey – if you are not vegan)

3 TBS miso paste

2 TBS sambal oelek (or other hot sauce)

4 garlic cloves – minced

2 TBS toasted (or other) sesame oil

Cooking spray or olive oil

cilantro or scallions or micro greens for garnish

cooked rice

DIRECTIONS

Steam some rice. I used brown Basmati. I also added some broccoli to the cooking rice in the last 5 minutes.

Mix the rice vinegar, agave or honey, miso paste, hot sauce, garlic & sesame oil in a bowl & pour over the chicken. I did this right in the bag the chicken came in. Marinate for an hour or more, if you can – but that isn’t totally necessary.

Remove the chicken from the marinade & put the marinade in a pan & heat over high heat until it thickens – maybe 5 minutes.

Meanwhile, treat a pan with cooking spray or olive oil & cook the chicken until it browns. If using real chicken – be sure to cook it through.

Now – simply serve the chicken over some rice & drizzle with the glaze or add the chicken to the pan with the glaze & then put some on the rice. Your call.

Garnish with scallions or cilantro or some greens. Eat it up!

HAPPY LABOR DAY!!!!!!!