Chicken breast that's been marinated in honey and vinegared miso has a moist and rich flavour that goes well with rice. It can be kept for a while so feel free to make lots at once and keep it for another day ♪
Add the chicken into a 26 cm diameter frying pan and sprinkle over the sake. Add enough water to submerge the chicken.
Place a lid over the pan and place it over medium heat. Once the water has come to a boil, turn the heat to low and simmer for 7 minutes.
Add the chicken and juices to a bowl or similar container and tightly wrap with cling film. Leave the chicken to cool.
Add the [A] ingredients into a separate bowl and mix well.
Spread out some cling film and place the meat without the juice on top. Brush 1/4 of the mixture from Step 4 on top of each fillet and wrap each one up.
Place the fillets into the refrigerator for 1 hour to allow the flavours to settle in.
Slice 2 of the fillets in half on the diagonal and serve with vegetables as a side dish that day. Add the the other 2 to a freezer bag and keep in the fridge for later.
Story Behind this Recipe
I made a variation of a chicken breast recipe that I found and turned it into a quick summer recipe. The chicken is cooked all the way through so modifying the recipe was easy. Please give these recipes a go as well, Recipe ID: 2248992 and Recipe ID: 2248993.
The chicken will continue to cook via residual heat so put it in the bowl with the juices and cover tightly to ensure that that happens while it cools. Mix the excess fillets with the seasoning and wrap them tightly. Put them in freezer bags, keep them in the fridge, and aim to eat them within a week.