Miso Chicken Stir-fry ~ Quick Stir fry with chicken, noodles, and veggies in a miso sauce.
Miso is a relatively new flavor to me, maybe 5 years or so. I know, that seems wholly unlikely with how much I love Asian food, but my exposure has many been mainly Southeast Asian or Chinese. I’ve had miso soup, it’s great, but never ventured to playing with miso outside soup.
A dear friend of mine loves all things Japanese and he is broadening my palate where Japanese cuisine is concerned. He’s starting with miso. We’ve been having fun using miso in other applications than soup. Together we created a quick weeknight stir-fry using some simple ingredients and miso paste.
I was wholly pleased with this dish. It cooked up quickly, packed lots of nutrition, and the flavor was out of this world. I cannot wait to make this again and to play with miso in another way.
Ingredients
- 3 tbsp miso paste
- 1/4 tsp ground ginger
- 6 garlic cloves; minced/grated
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1/2 tsp garlic chili paste
- 1 red bell pepper; julienned
- 7 oz . broccoli florets
- 1 1/2 lbs chicken thighs; sliced into strips
- 8 oz mushrooms; sliced
- 1 pkg (17 oz) brown rice vermicelli noodles
- High heat cooking oil (I used safflower)
- Black pepper
Instructions
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Prep all vegetables
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Prep the chicken
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Combine the miso paste, ginger, garlic, sesame oil, rice vinegar, soy sauce and chili paste in a bowl, whisk together; set aside
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Soak the noodles in hot water to soften them
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In a wok or large pan, heat the cooking oil on medium high heat
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Toss the sliced chicken with black pepper
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Cook the chicken in the heated wok/pan, about 5 minutes or until no longer pink in the center
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Remove chicken from pan and set aside
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Add a bit more oil and add the broccoli, cook for 2 minutes
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Add the mushrooms, cook for 1 minute
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Add the red pepper, cook an additional 1-2 minutes or until all the vegetables are tender-crisp
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Add the chicken (and any escaped juices) back to the wok/pan, tossing well with the veggies
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Pour the sauce into the wok and mix well
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Cook an additional 2 minutes or until the sauce is bubbly
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Drain the noodles and add them to the wok/pan
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Heat through, making sure they are mixed well into the chicken and vegetables
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Serve and enjoy!
32 Comments
christine
November 4, 2014 at 5:47 amOOOhhh, I like the look of this. I love Asian flavors.
Michelle
November 4, 2014 at 8:40 amThank you Christine. It was really tasty.
Kelly @ TastingPage
November 4, 2014 at 10:43 amIt’s so funny, I’m in a miso phase myself right now. I don’t know why I don’t cook with it more often. I love the salty, umami taste. Your recipe looks like a real winner!
Michelle
November 4, 2014 at 11:33 amThank you Kelly, it was really good. I made another dish with miso last night. Tasted amazing, but didn’t look amazing!
Hein
November 4, 2014 at 11:33 amYum – looks so tasty! I have been seeing quite a few miso ice cream recipe around which I want to try.
Michelle
November 4, 2014 at 8:34 pmThank you Hein! I want to try miso ice cream too.
PJ - Nombelina
November 4, 2014 at 11:41 amLooks great! That reminds me, I really need to buy some new miso :).
Michelle
November 4, 2014 at 8:34 pmI am officially out of miso as well! Shall we hit the store?
Debra - Bowl Me Over
November 4, 2014 at 1:27 pmThis one….right up my alley! Looks amazing, love noodley stir frys!
Michelle
November 4, 2014 at 8:33 pmThank you Debra, I am a huge fan of noodle stir-fries as well.
Ginny McMeans
November 5, 2014 at 9:56 pmLove stir fry and yours looks great with miso paste and brown rice vermicelli!
Michelle
November 5, 2014 at 10:01 pmThank you Ginny!
Healing Tomato
November 6, 2014 at 6:01 pmThis is a spectacular presentation and recipe. I like using miso in stir-fry.
Michelle
November 6, 2014 at 11:09 pmThank you so much HT.
Melisa
November 10, 2014 at 10:26 amSounds Delicious!
Michelle
November 10, 2014 at 2:24 pmThank you Melisa
pam (Sidewalk Shoes)
January 23, 2015 at 6:59 amMiso is one of those ingredients that I never use, but I want to! This looks like a wonderful way to start!
Michelle
January 23, 2015 at 11:09 amPam, this is a great place to start, subtle but still present.
Alisa @ Go Dairy Free
January 23, 2015 at 10:17 amThis is one of my favorite dishes and I haven’t had it in ages! I’ll have to try your version – but maybe with a little less garlic 🙂
Michelle
January 23, 2015 at 11:11 amI have been known to be a fan of the garlic! Adjust as needed. 😉
KC the Kitchen Chopper
January 23, 2015 at 3:43 pmWhat an eye catching dish with all those healthful veggies. Beautiful!
Sabrina Modelle
January 23, 2015 at 3:46 pmI am totally obsessed with miso. Once I learned I had to go gluten free, I thought I may never be able to eat it again. Thank goodness I’ve found a couple of gluten free versions of miso. My favorite is the chickpea miso- totally incredible. It’s sweet and tangy and so rich and earthy at the same time. If you see it, I so encourage you to try it. I’m going to try this dish with the chickpea miso! Awesome work.
Michelle
January 23, 2015 at 9:27 pmSabrina, I hope you enjoy this. I’m grateful I do not have gluten issues, but I’m glad you found a substitute that works in its place. Where do you find chickpea miso?
Linda (Meal Planning Maven)
January 24, 2015 at 8:33 amWhat a fun Asian dish to make and eat!
Michelle
January 24, 2015 at 9:41 amThank you Linda, it was tasty.
[email protected]
February 7, 2015 at 9:08 amI adore a good stir-fry and yours looks so good Michelle!
Michelle
February 7, 2015 at 10:27 amThank you Nancy! I love the simplicity of stir-frying.
Sandi Gaertner (@sandigtweets)
April 14, 2015 at 10:23 pmWowza this looks amazing. Great family friendly meal Michelle!
Michelle
April 14, 2015 at 10:47 pmWe love it here Sandi, thank you.
Elise
August 25, 2016 at 5:46 amJust tried this tonight – absolutely delicious!
Polly
March 24, 2019 at 1:23 pmMichelle, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
Michelle De La Cerda
March 25, 2019 at 1:34 pmThank you so much!