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
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
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!!!!!!!