Yen Can Cook: Miso Vegetables Chicken Stir Fry

A stir-fry is a great way to incorporate more vegetables and less meat into your family’s diet. It is also good to clear your fridge before your grocery replenishment. Imagine you have half packet of snow pea, a capsicum, a few florets of broccoli, etc, you can combine all these into a stir fry dishes! So the types of vegetables and protein used in this recipe are very versatile, just choose whatever you like or whatever you have in your pantry and you can easily whip up a stir fry dish that goes well with rice.

Ingredients (Serve: 2-3)

2 boneless chicken thigh, cut into bite size

1/2 onion, sliced

1 carrot, sliced

2-3 Shitake Mushrooms, sliced

1/4 cabbage, sliced

Cooking oil


2 teaspoons soy sauce

1/2 tablespoon miso

4 teaspoons mirin

2 tablespoons sake

1/2 tablespoon bean paste sauce (spicy or non-spicy)

1 teaspoon garlic paste

1 teaspoon ginger paste


Step 1: Combine the all the ingredients of marinade, put in chicken pieces and marinate for 10-20 minutes.

Step 2: Heat a pan and add in cooking oil, sautee onion, mushroom, cabbage and carrot until slightly soften. Dish up and set aside.

Step 3: Add some cooking oil in the same pan (Step 2), stir fried the marinated chicken (Step 1). The chicken pieces tend to be easily burn because soy sauce is used for marinade, stir them occasionally.

Step 4: When the meat is 80% cooked, add in vegetables (Step 2) then continue stir fry until the meat is fully cooked. Serve.




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