Miso Ginger Chicken and Cabbage

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READY IN: 25mins
Recipe by dicentra

Food & Wine May 09

Ingredients Nutrition

  • 3 tablespoons light miso
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 34 cup chicken stock or 34 cup low-sodium broth
  • 3 tablespoons vegetable oil
  • 1 14 lbs chicken thighs (skinless, boneless and cut into 1 1/2-inch pieces)
  • salt & freshly ground black pepper
  • 12 lb shiitake mushroom, caps quartered
  • 2 tablespoons minced ginger
  • 34 lb napa cabbage, coarsely chopped (4 cups)
  • 3 ounces daikon radishes, 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.
  2. 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.
  3. Add the shiitake, ginger and the remaining stock to the skillet. Cover and cook over moderate heat until the shiitake are tender, 2 minutes.
  4. Add the cabbage and chicken and stir-fry over high heat for 1 minute. Add the miso sauce and bring to a simmer.
  5. Stir in the daikon and scallions. Transfer to bowls and serve.

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