Miso Ginger Chicken and Cabbage |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Food & Wine May 09 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.
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