MISO CHICKEN STIR FRY
Miso paste adds a delicious savoury flavour to this miso chicken stir fry. A quick and easy meal to whip up on a busy weeknight.
This Japanese-inspired dinner makes a nice change from your usual stir fry. It can easily be adapted to suit your tastes – try swapping the edamame beans for diced carrots, switch the rice for noodles or use pork instead of chicken.
MISO CHICKEN STIR FRY
Miso paste adds a delicious savoury flavour to this miso chicken stir fry. A quick and easy meal to whip up on a busy weeknight.
Ingredients
CHICKEN AND VEGGIES
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 1/3 cup cornflour (40g)
- 250 g broccolini (8.8oz)
- 2 spring onions
- 2 Tbsp rice bran oil
- 1 cup frozen shelled edamame beans (155g)
SAUCE
- 2 cloves garlic
- 1 tsp finely grated ginger
- 1/4 cup white miso paste (70g)
- 1/4 cup water (60ml)
- 2 Tbsp apple cider vinegar
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 1 Tbsp sugar
TO SERVE
- 1 Tbsp sesame seeds
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
Instructions
PREPARE CHICKEN AND VEGGIES
Dice chicken into 2cm (0.8in) pieces. Place in a clean resealable bag or container, season with salt and pepper and add cornflour. Shake to coat.
Trim any dry ends off the broccolini and thinly slice spring onions.
MAKE SAUCE
Crush garlic. Whisk together garlic, ginger, miso paste, water, vinegar, mirin, soy sauce and sugar.
TOAST SESAME SEEDS
Place a large frying pan or wok on medium heat. Add sesame seeds and toast until golden brown. Remove from pan and set aside.
COOK CHICKEN AND VEGGIES
Add oil to pan and increase heat to high. Add chicken and stir fry until golden brown and almost cooked through (about 5 minutes). Add broccolini and edamame beans and cook for 2 minutes. Pour in sauce and cook for a further 2-3 minutes, until sauce has thickened and veggies are tender.
SERVE
Microwave rice according to instructions on the packet. Divide between warmed serving bowls and top with chicken and veggies. Sprinkle with sesame seeds to finish.
Recipe Notes
WINE MATCH: A Riesling or a Gewürztraminer.
GLUTEN-FREE OPTION: Make sure you choose gluten-free cornflour and gluten-free soy sauce.
Check the ingredients list on the mirin too.
INGREDIENT SWAPS / NOTES: You could replace chicken with diced pork. Try broccoli instead of
broccolini for a reduced cost version.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge. Reheat in the
microwave.
ALSO ON THE MENU
(Note this recipe is also featured in MENU 88)
5 Comments
This would have been gorgeous if I had not added the vinegar. I honestly don’t know what purpose it served. It turned out ok in the end but I had to spend so much time undoing the vinegary-ness!! I did manage it, using chicken stock, much more sugar and water. It was great in the end and my family didn’t notice!
I beg or you, for the love of god, just make real rice… a cheap rice cooker costs $20 and makes rice 1000 times better than in the microwave, and if you start it before you start the meal, it’ll only take about 10 minutes longer..
Thanks for your feedback. You’re more than welcome to cook the rice according to your preferences. I personally like the speed and convenience of microwave rice in some meals, and not everyone has a rice cooker (or the space to store one). Each to their own!
This looks like a good recipe for utilizing miso. Perfect for making rice bowl with broccoli, too. Always looking for new ways to try chicken and I would love to try your recipe with miso.
Thanks Holly! Hope you love it 🙂