Ingredients

• 1/2 cup white miso paste (found at health food stores)
• 1/4 cup sugar
• 1/4 cup chicken broth
• 3 tbsp canola oil
• 1 tbsp minced ginger
• 4 skinless, boneless chicken breasts (about 3 oz each)
• 1 cup shredded napa cabbage
• 1/2 cup shredded carrots
• 1/4 cup diced red bell pepper
• 1/4 cup rice vinegar
• 1 tsp salt
• 2 cups cooked short-grain sushi rice
• 1/4 cup soy sauce

Instructions

1. In a bowl, combine miso, sugar, broth, oil, and ginger. Add chicken; coat, cover and refrigerate 1 hour. Mix vegetables in a bowl with vinegar and salt; set aside. Heat oven to 375°. Place chicken on a cookie sheet lined with foil. Fold up edges of foil. Pour marinade over chicken. Bake 20 minutes or until cooked through. Combine rice with vegetable mix. Cool chicken for 5 minutes; slice each breast diagonally into 3 pieces. Serve chicken over rice with soy sauce on the side.