Are you ready to tantalize your taste buds with a dish that perfectly balances savory and sweet? Our Miso Chicken Sweet Potato Noodles is not just a meal; it's an experience! In just 30 minutes, you can whip up this delightful Asian-inspired recipe that combines tender chicken marinated in rich miso paste with the natural sweetness of spiralized sweet potatoes. This dish is not only a feast for the palate but also a feast for the eyes, making it perfect for impressing dinner guests or simply enjoying a cozy night in. Dive into the recipe below and discover how easy it is to create this mouthwatering dish that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 chicken breasts
- 2 tablespoons miso paste
- 1 large sweet potato, spiralized
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 green onion, sliced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 chicken breasts, 2 tablespoons of miso paste, 1 large sweet potato (spiralized), 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 green onion (sliced), and salt and pepper to taste.
- Prepare the sweet potato by using a spiralizer to create noodle-like strands. If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons or buy pre-spiralized sweet potato noodles from the store.
- In a medium bowl, combine the miso paste, sesame oil, soy sauce, salt, and pepper. Mix well until the ingredients are fully combined to form a marinade.
- Place the chicken breasts in the bowl with the marinade, ensuring they are well-coated. Allow the chicken to marinate for about 10 minutes to absorb the flavors.
- While the chicken is marinating, heat a large skillet over medium heat. Once hot, add a small amount of oil if desired to prevent sticking.
- Remove the chicken from the marinade, reserving the remaining marinade for later. Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- In the same skillet, add the spiralized sweet potato noodles. Sauté the noodles for about 4-5 minutes, stirring occasionally, until they are tender but still have a slight crunch.
- Add the reserved marinade to the skillet with the sweet potato noodles, stirring to coat the noodles evenly. Cook for an additional 1-2 minutes until heated through.
- To serve, divide the sweet potato noodles between two plates. Top with the sliced miso chicken and garnish with sliced green onions. Enjoy your Miso Chicken Sweet Potato Noodles!
Tips
- Marinate for Maximum Flavor: For even more depth of flavor, consider marinating the chicken for longer than 10 minutes—up to 30 minutes or even overnight in the refrigerator if you have the time.
- Spiralizing Made Easy: If you don’t own a spiralizer, don’t fret! A vegetable peeler can create beautiful ribbons, or you can purchase pre-spiralized sweet potato noodles from most grocery stores.
- Cooking the Chicken: Ensure your skillet is hot before adding the chicken to achieve a nice sear. This will help lock in the juices and enhance the flavor.
- Adjust the Sweetness: Depending on your preference, you can add a drizzle of honey or maple syrup to the marinade for a touch of extra sweetness that complements the miso and soy sauce beautifully.
- Add Veggies: Feel free to throw in some colorful veggies like bell peppers or snap peas when cooking the sweet potato noodles for added nutrition and crunch.
- Garnish for Presentation: Don't skip the green onion garnish! It adds a fresh pop of color and flavor that elevates the entire dish.
- Leftover Storage: If you have leftovers, store the chicken and noodles separately in airtight containers in the fridge for up to 2 days to keep everything fresh.
Nutrition Facts
Calories: 332kcal
Carbohydrates: 23g
Protein: 35g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 75mg
