Spicy Miso Chicken Stir-Fry with Winter Vegetables
A bold and flavorful dish that highlights the precision of your Ginsu Katana knives, with plenty of chopping action!
Ingredients
For the stir-fry:
- 2 boneless, skinless chicken breasts
- 1 medium carrot
- 1 red bell pepper
- 1 cup fresh peas
- 3 scallions
- 2 cloves garlic
- 1-inch piece of ginger
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
For the miso sauce:
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp Sriracha (adjust to taste)
- ¼ cup chicken broth
- 1 tsp cornstarch
Instructions
1. Prepare the Ingredients (Knife Skills in Action! 🔪)
- Chicken: Slice into thin strips against the grain for tenderness.
- Carrot: Julienne into matchstick-sized pieces.
- Bell Pepper: Slice into thin strips.
- Broccoli: Cut into small, bite-sized florets.
- Scallions: Slice on a bias for garnish.
- Garlic & Ginger: Mince finely for maximum flavor infusion.
2. Make the Miso Sauce
- Whisk together miso paste, soy sauce, rice vinegar, honey, and Sriracha.
- Mix chicken broth with cornstarch, then add to the sauce for thickness.
3. Cook the Chicken
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat.
- Stir-fry chicken until golden brown and cooked through. Remove from pan.
4. Sauté the Vegetables
- Add remaining vegetable oil to the pan.
- Stir-fry garlic, ginger, and carrots for 1 minute.
- Add broccoli and bell pepper, cooking for another 2-3 minutes until tender-crisp.
5. Combine & Serve
- Return chicken to the pan, pour in the miso sauce, and stir until everything is evenly coated and sauce thickens.
- Drizzle with sesame oil, toss, and serve immediately over steamed rice.