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Miso Chicken

['4 boneless, skinless chicken breasts (about 4 oz each)', '1 teaspoon canola oil', '2 tablespoons miso paste (preferably Kochujang)', '1 1/2 teaspoons light sesame oil', '1 1/2 teaspoons chopped ginger', '1 1/2 teaspoons chopped garlic', '1/4 teaspoon red pepper flakes']

Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad .

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