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Miso-Ginger Chicken and Cabbage
© Kana Okada

Miso-Ginger Chicken and Cabbage

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  1. 3 tablespoons light miso paste
  2. 2 garlic cloves, minced
  3. 1 teaspoon Asian sesame oil
  4. 3/4 cup chicken stock or low-sodium broth
  5. 3 tablespoons vegetable oil
  6. 1 1/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  7. Salt and freshly ground pepper
  8. 1/2 pound shiitake mushrooms, caps quartered
  9. 2 tablespoons minced ginger
  10. 3/4 pound Napa cabbage, coarsely chopped (4 cups)
  11. 3 ounces daikon radish, peeled and thinly sliced (1/2 cup)
  12. 2 scallions, thinly sliced
  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.