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 | 806.5 Kcal (3377 kJ) | ||
| Calories from fat | 678.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.41g | 116% | |
|---|---|---|---|
| Cholesterol | 149.99mg | 50% | |
| Sodium | 623.94mg | 26% | |
| Potassium | 603.82mg | 13% | |
| Total Carbs | 14.45g | 5% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 19.57g | 39% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 197.7 Kcal (828 kJ) | ||
| Calories from fat | 166.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 116% | |
|---|---|---|---|
| Cholesterol | 36.77mg | 50% | |
| Sodium | 152.95mg | 26% | |
| Potassium | 148.02mg | 13% | |
| Total Carbs | 3.54g | 5% | |
| Sugars | 0.82g | 13% | |
| Dietary Fiber | 0.73g | 12% | |
| Protein | 4.8g | 39% | |
| Vitamin C | 2mg | 14% | |
| Iron | 0.3mg | 7% | |
| Calcium | 15.2mg | 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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