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.
Miso Chicken Stir-fry
- 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
Prep all vegetables
Prep the chicken
Combine the miso paste, ginger, garlic, sesame oil, rice vinegar, soy sauce and chili paste in a bowl, whisk together; set aside
Soak the noodles in hot water to soften them
In a wok or large pan, heat the cooking oil on medium high heat
Toss the sliced chicken with black pepper
Cook the chicken in the heated wok/pan, about 5 minutes or until no longer pink in the center
Remove chicken from pan and set aside
Add a bit more oil and add the broccoli, cook for 2 minutes
Add the mushrooms, cook for 1 minute
Add the red pepper, cook an additional 1-2 minutes or until all the vegetables are tender-crisp
Add the chicken (and any escaped juices) back to the wok/pan, tossing well with the veggies
Pour the sauce into the wok and mix well
Cook an additional 2 minutes or until the sauce is bubbly
Drain the noodles and add them to the wok/pan
Heat through, making sure they are mixed well into the chicken and vegetables
Serve and enjoy!
christineNovember 4, 2014 at 5:47 am
OOOhhh, I like the look of this. I love Asian flavors.
MichelleNovember 4, 2014 at 8:40 am
Thank you Christine. It was really tasty.
Kelly @ TastingPageNovember 4, 2014 at 10:43 am
It’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!
MichelleNovember 4, 2014 at 11:33 am
Thank you Kelly, it was really good. I made another dish with miso last night. Tasted amazing, but didn’t look amazing!
HeinNovember 4, 2014 at 11:33 am
Yum – looks so tasty! I have been seeing quite a few miso ice cream recipe around which I want to try.
MichelleNovember 4, 2014 at 8:34 pm
Thank you Hein! I want to try miso ice cream too.
PJ - NombelinaNovember 4, 2014 at 11:41 am
Looks great! That reminds me, I really need to buy some new miso :).
MichelleNovember 4, 2014 at 8:34 pm
I am officially out of miso as well! Shall we hit the store?
Debra - Bowl Me OverNovember 4, 2014 at 1:27 pm
This one….right up my alley! Looks amazing, love noodley stir frys!
MichelleNovember 4, 2014 at 8:33 pm
Thank you Debra, I am a huge fan of noodle stir-fries as well.
Ginny McMeansNovember 5, 2014 at 9:56 pm
Love stir fry and yours looks great with miso paste and brown rice vermicelli!
MichelleNovember 5, 2014 at 10:01 pm
Thank you Ginny!
Healing TomatoNovember 6, 2014 at 6:01 pm
This is a spectacular presentation and recipe. I like using miso in stir-fry.
MichelleNovember 6, 2014 at 11:09 pm
Thank you so much HT.
MelisaNovember 10, 2014 at 10:26 am
MichelleNovember 10, 2014 at 2:24 pm
Thank you Melisa
pam (Sidewalk Shoes)January 23, 2015 at 6:59 am
Miso is one of those ingredients that I never use, but I want to! This looks like a wonderful way to start!
MichelleJanuary 23, 2015 at 11:09 am
Pam, this is a great place to start, subtle but still present.
Alisa @ Go Dairy FreeJanuary 23, 2015 at 10:17 am
This 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 🙂
MichelleJanuary 23, 2015 at 11:11 am
I have been known to be a fan of the garlic! Adjust as needed. 😉
KC the Kitchen ChopperJanuary 23, 2015 at 3:43 pm
What an eye catching dish with all those healthful veggies. Beautiful!
Sabrina ModelleJanuary 23, 2015 at 3:46 pm
I 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.
MichelleJanuary 23, 2015 at 9:27 pm
Sabrina, 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 am
What a fun Asian dish to make and eat!
MichelleJanuary 24, 2015 at 9:41 am
Thank you Linda, it was tasty.
email@example.comFebruary 7, 2015 at 9:08 am
I adore a good stir-fry and yours looks so good Michelle!
MichelleFebruary 7, 2015 at 10:27 am
Thank you Nancy! I love the simplicity of stir-frying.
Sandi Gaertner (@sandigtweets)April 14, 2015 at 10:23 pm
Wowza this looks amazing. Great family friendly meal Michelle!
MichelleApril 14, 2015 at 10:47 pm
We love it here Sandi, thank you.
EliseAugust 25, 2016 at 5:46 am
Just tried this tonight – absolutely delicious!
PollyMarch 24, 2019 at 1:23 pm
Michelle, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
Michelle De La CerdaMarch 25, 2019 at 1:34 pm
Thank you so much!