Ingredients
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup mirin (sweet Japanese rice wine)
- 1 tablespoon white miso (fermented soybean paste)
- 2 garlic cloves, lightly crushed
- 2 teaspoons finely grated peeled ginger
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon toasted sesame oil
- 8 asparagus spears (12 ounces), trimmed, peeled
- Kosher salt
- 4 6-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
- 1/3 cup thinly sliced scallions, divided
- 3 teaspoons toasted sesame seeds, divided
Description
Deputy Food Editor Kay Chun Subs Chicken And Asparagus For The Traditional Combination Of Beef And Scallions In This Variation On The Classic Dish.
Bon Appetit Magazine
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