Chicken and Cabbage Stir Fry with Miso Sauce

My family needs a stir-fry sometimes. Often.

Serves 6
Serving Size: 6

Chicken and pepper Stir Fry with Miso Sauce by Katie Workman/
If Gary were ever asked what single subject cookbook he would want me to write, the topic he would choose would undoubtedly be stir-fry. When I made this tonight Jack’s longtime friend Ben was over, and he called his mom and said that he really, really wanted to stay for dinner. Really, really. There is something about boys and stir fry, there just is. I imagine that that sounds somehow sexist.

There is no salt or soy sauce in this recipe because the miso paste has quite a bit of saltiness to it.


Chicken and Cabbage Stir Fry with Miso Sauce


  • 3 tablespoons white or light miso paste
  • 2 teaspoons Asian sesame oil
  • ¾ cup chicken broth
  • 3 tablespoons canola or vegetable oil, divided
  • 1½ pounds skinless, boneless chicken breasts or thighs, diced
  • Salt and freshly ground pepper
  • 2 tablespoons minced ginger
  • 2 red bell peppers, thinly sliced, and halved crosswise
  • 4 cups slivered or chopped Napa cabbage
  • 1 jalapeno, seeded and minced
  • Hot cooked udon or lo mein noodles or linguine to serve

1. In a small bowl, whisk together the miso, sesame oil and the broth.

2. 1. Heat a large wok or skillet over medium high heat, and heat 2 tablespoons of the vegetable oil. Season the chicken with salt and pepper and add it to the pan with the garlic, and stir-fry over high heat until the chicken is cooked on the oustide, 3 to 4 minutes. Using a slotted spoon, transfer to a plate.

3. 2. Add the remaining tablespoon of oil to the pan, then add the ginger and then quickly add the bell peppers.   Sauté for 2 minutes, until the peppers start to soften, then add the cabbage and jalapeno and stir to combine everything, add ¼ cup water, and cover the pan. Cook until the cabbage is wilted, about 3 minutes.   Return the chicken to the pan, add the miso sauce, and bring to a simmer, until the chicken is cooked through, about 2 minutes.

4. Serve hot, with all the sauce, over the noodles.

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