Miso-Ginger Chicken and Cabbage

  • Total Time:
  • Servings: 4

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  • 3 tablespoons light miso paste
  • 2 garlic cloves, 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

How to make this recipe

  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.

Suggested Pairing

Minerally white Burgundy.

Contributed By Photo © Kana Okada Published May 2009

472186 recipes/miso-ginger-chicken-and-cabbage 2013-12-06T23:37:43+00:00 Marcia Kiesel fast-column|stir-frying|asian|4|fast|healthy may-2009,Marcia Kiesel,chicken stir fry,white miso,chicken thighs,Asian cooking,Japanese food recipes,miso-ginger-chicken-and-cabbage 472186

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