Miso Chicken Stir-Fry
Miso Chicken Stir-Fry might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free and dairy free recipe has 323 calories, 33g of protein, and 7g of fat per serving. This recipe serves 2. For $2.28 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from Eating Well has 135 fans. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up red bell pepper, skinless boneless chicken breast, low sodium chicken broth, and a few other things to make it today. With a spoonacular score of 95%, this dish is outstanding. If you like this recipe, you might also like recipes such as Miso Stir-Fry, Miso Stir Fry with Cauliflower Rice, and Edamame & Salmon Stir-Fry with Miso Butter.
Servings: 2
Preparation duration: 25 minutes
Ingredients:
1 teaspoon canola oil
1 cup thinly sliced carrots
2 teaspoons minced fresh ginger
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
1 tablespoon mirin, (see Note)
1 cup frozen peas, thawed
1 medium red bell pepper, thinly sliced
2 tablespoons rice vinegar
8 ounces boneless, skinless chicken breast, trimmed of fat and thinly sliced
1/4 cup water
3 tablespoons miso, preferably white (see Note)
Equipment:
bowl
frying pan
Cooking instruction summary:
Combine broth, miso, vinegar, mirin and ginger in a small bowl.Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 3 minutes. Transfer to a plate.Add carrots and water to the pan; cover and cook, stirring occasionally, until tender-crisp, about 2 minutes. Stir in the miso mixture, bell pepper, peas and the chicken. Cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, 1 to 2 minutes.
Step by step:
1. Combine broth, miso, vinegar, mirin and ginger in a small bowl.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken and cook, stirring occasionally, until browned and cooked through, about 3 minutes.
4. Transfer to a plate.
5. Add carrots and water to the pan; cover and cook, stirring occasionally, until tender-crisp, about 2 minutes. Stir in the miso mixture, bell pepper, peas and the chicken. Cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, 1 to 2 minutes.
Nutrition Information:
covered percent of daily need
