Miso Ginger Chicken and Cabbage

Food & Wine May 09

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons light miso
• 2  garlic cloves, minced
• 1  teaspoon  sesame oil
• 3⁄4 cup  chicken stock or 3⁄4 cup  low-sodium broth
• 3  tablespoons  vegetable oil
• 1 1⁄4 lbs chicken thighs (skinless, boneless and cut into 1 1/2-inch pieces)
•  salt & freshly ground black pepper
• 1⁄2 lb shiitake mushroom, caps quartered
• 2  tablespoons  minced ginger
• 3⁄4 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.