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Miso Chicken Stir-fry

Author: Michelle De La Cerda
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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

  1. Prep all vegetables
  2. Prep the chicken
  3. Combine the miso paste, ginger, garlic, sesame oil, rice vinegar, soy sauce and chili paste in a bowl, whisk together; set aside
  4. Soak the noodles in hot water to soften them
  5. In a wok or large pan, heat the cooking oil on medium high heat
  6. Toss the sliced chicken with black pepper
  7. Cook the chicken in the heated wok/pan, about 5 minutes or until no longer pink in the center
  8. Remove chicken from pan and set aside
  9. Add a bit more oil and add the broccoli, cook for 2 minutes
  10. Add the mushrooms, cook for 1 minute
  11. Add the red pepper, cook an additional 1-2 minutes or until all the vegetables are tender-crisp
  12. Add the chicken (and any escaped juices) back to the wok/pan, tossing well with the veggies
  13. Pour the sauce into the wok and mix well
  14. Cook an additional 2 minutes or until the sauce is bubbly
  15. Drain the noodles and add them to the wok/pan
  16. Heat through, making sure they are mixed well into the chicken and vegetables
  17. Serve and enjoy!