Miso-Yuzu Chicken

Claude says: this is a Japanese-inspired rice bowl with tender glazed chicken breast in a savory-citrusy miso-yuzu sauce.

Ingredients

• Chicken breast
• 3 tablespoons white miso
• 2 tablespoons yuzu juice
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

Directions

1. Butterfly and marinate the chicken: Butterfly each chicken breast by slicing horizontally almost all the way through and opening it flat (like a book). This helps it cook evenly and quickly. Coat the chicken in half the miso sauce and marinate for at least 1 hour.
2. Make the miso-yuzu sauce: In a bowl, whisk together white miso, mirin and soy sauce until smooth. Set aside the yuzu juice and sesame oil — you'll add these at the end.
3. Pan-sear the chicken: Sear for 3–4 minutes per side until golden. Lower the heat to medium and spoon the remaining miso sauce over the chicken. Watch it carefully — miso burns quickly. Cook until the internal is well cooked.
4. Rest and finish the sauce: Remove the chicken from the pan and let it rest for 5 minutes. While resting, stir the yuzu juice and sesame oil into the pan juices off the heat.
5. Serve with rice.