I made a Miso Chicken Stir-Fry tonight for dinner and it turned out excellent. I tend to use whatever I have in my fridge for stir-fry but still try to adhere to some specific theme. I made only a single serving tonight so feel free to double or quadruple the recipe to feed more people. Also, don't be afraid to change around vegetables.
Recipe
- 0.25 cup of low sodium chicken broth
- 1 tbsp of white miso
- 1 tbsp of rice vinegar
- 0.5 tbsp of mirin
- 1 tbsp of grated ginger
- 1 tsp of canola oil
- 4 oz. trimmed and skinless chicken breast
- 1 sliced carrot
- 0.5 cup of snow peas
- 0.25 cup of frozen peas
- 0.25 cup of onion
- 0.25 cup of broccoli
- 0.25 cup of spinach
- 0.25 cup of water
- Serves 1
| Nutrition Estimates
|
| Serving Size 2 cups |
| Calories 281 |
Calories from Fat 54 |
| Fat |
6 g |
| Cholesterol |
55 mg |
| Sodium |
1,763 mg |
| Carbohydrates |
30 g |
| Sugars |
14 g |
| Fiber |
5 g |
| Protein |
27 g |
Preparation
- Add chicken broth, miso, vinegar, mirin, and ginger to a bowl. Stir to breakdown the miso some
- In a wok and at high heat, add oil
- Once the oil starts to smoke, add chicken and brown until almost done
- Remove chicken and set aside
- Add onion, carrots, and broccoli to the wok
- Once the onions and carrots have started to caramelize, add the snow peas and water
- The vegetables will steam some. Once they reach the desired crispness, add back the chicken and miso mixture
- The miso mixture will start to thicken and become more of a sauce. Once this happens add the frozen peas and spinach
- Once the spinach has wilted some, it is ready to eat
Outcome
I really like this and it is easy and health, like most any stir-fry. Miso has a huge shelf life so there is no real reason not to buy a tub and have it on hand. I failed to snap any pictures this go around but will next time.
