Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 810.09 Kcal (3392 kJ) | ||
| Calories from fat | 679.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.52g | 116% | |
|---|---|---|---|
| Cholesterol | 149.99mg | 50% | |
| Sodium | 691.1mg | 29% | |
| Potassium | 607.61mg | 13% | |
| Total Carbs | 14.92g | 5% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 19.79g | 40% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 1.5mg | 8% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 197.71 Kcal (828 kJ) | ||
| Calories from fat | 165.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 116% | |
|---|---|---|---|
| Cholesterol | 36.61mg | 50% | |
| Sodium | 168.67mg | 29% | |
| Potassium | 148.29mg | 13% | |
| Total Carbs | 3.64g | 5% | |
| Sugars | 0.84g | 14% | |
| Dietary Fiber | 0.75g | 12% | |
| Protein | 4.83g | 40% | |
| Vitamin C | 2mg | 14% | |
| Iron | 0.4mg | 8% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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