Seared Chicken with Miso Glaze and Warm Asian Slaw
by Executive Chef Luc Dendievel
4 pcs chicken breast (6oz each)
2 tbsp olive oil
1 cup carrots (julienne)
1 cup bok choi (sliced)
½ cup asparagus
1 cup seaweed salad
1 cup daikon (julienne)
1 cup bean sprouts
1 med onion (sliced)
4 tbsp low sodium Japanese soy sauce
1 tsp sesame oil
¼ cup oil
2 tbsp sesame seeds (toasted)
Salt and pepper to taste
2 tbsp white miso
½ cup Mirin
3 tbsp soy sauce
Heat olive oil in a large skillet over medium heat.
Season chicken with salt and pepper, brown skin on each side for 3 or 4 minutes.
Put the pan in and 400 degrees F and let it cook for another 12 minutes or until chicken juices run clear. Set aside, and keep warm.
For vegetables, put a small amount of oil into a pan. Heat until smoking, place vegetables in and toss quickly. Add seasoning and adjust to taste. Cook for 3 minutes and add sea weeds salad and set aside.
Put miso in a bowl, add the Mirin and Soy sauce and set aside.
Arrange the vegetables in a plate. Slice the chicken and place on top of the vegetable slaw. Brush with the Miso glaze and garnish with sesame seeds, sesame oil and serve.