Miso-Ginger Chicken and Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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