Miso-Ginger Chicken and Cabbage

Photo: © Kana Okada
Recipe from Food & Wine

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Ingredients

  • 3 tablespoons light miso paste
  • 2 cloves garlic, minced
  • 1 teaspoon Asian sesame oil
  • 3/4 cup chicken stock or low-sodium broth
  • 3 tablespoons vegetable oil
  • 1 1/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  • Salt and freshly ground pepper
  • 1/2 pound shiitake mushrooms, caps quartered
  • 2 tablespoons minced ginger
  • 3/4 pound Napa cabbage, coarsely chopped (4 cups)
  • 3 ounces daikon radish, peeled and thinly sliced (1/2 cup)
  • 2 scallions, thinly sliced

Preparation

  1. In a bowl, whisk the miso, garlic, sesame oil and 1/2 cup of the stock. In a large skillet, heat the vegetable oil. Add the chicken, season with salt and pepper and cook over high heat until just cooked through, 4 minutes; using a slotted spoon, transfer to a plate.
  2. Add the shiitake, ginger and the remaining stock to the skillet. Cover and cook over moderate heat until the shiitake are tender, 2 minutes. Add the cabbage and chicken and stir-fry over high heat for 1 minute. Add the miso sauce and bring to a simmer. Stir in the daikon and scallions. Transfer to bowls and serve.
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