Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sweet-salty miso chicken breast and spring cabbage stir-fry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Akamiso (red miso), made from barley or rice and soybeans, is salty and tangy, and the most commonly used miso in Japan. Use in marinades for meat and oily fish, and in long-simmered dishes. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.
Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook sweet-salty miso chicken breast and spring cabbage stir-fry using 10 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry:
- Get 1 Chicken breast
- Take 1 an appropriate amount ◇Sake, soy sauce
- Take 1 Katakuriko
- Make ready 1/4 of a head Spring cabbage
- Take 1 tbsp ◆Sugar
- Prepare 1 tbsp ◆Sake
- Get 1 tbsp ◆Mirin
- Take 1 tbsp ◆Soy sauce
- Get 1 tbsp ◆Miso
- Make ready 1 Sesame seeds
I based this chicken and cabbage recipe on my popular sautéed cabbage and kielbasa recipe. It's cooked in a similar fashion, and it's just as delicious. Heat the oil in a large skillet or wok over medium heat. Even if you are not on a low carb diet, this chicken stir fry recipe would be a great way to save some calories.
Steps to make Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry:
- Slice the chicken breast into diagonal bite-sized pieces. Leave the skin on or remove, whichever you prefer.
- Put the chicken and the ◇ ingredients into a plastic bag. Rub the ◇ ingredients into the chicken over the bag. Marinate in the refrigerator for 30 to 60 minutes.
- Cut the cabbage up into pieces that are a bit bigger than the chicken pieces. If you don't like the core, cut it out.
- Dust the marinated chicken with katakuriko. Put some air into the plastic bag and shake to coat the chicken evenly.
- Heat up a frying pan with vegetable oil, and add the Step 4 chicken. Stir-fry it over high heat, being careful not to let it burn.
- The katakuriko makes the chicken pieces stick to each other easily, so stir-fry so that they stay apart as much as possible. If they get stuck together they won't cook through properly.
- When the chicken is browned, turn the heat down to medium. Add the cut up cabbage once the chicken has cooked through.
- When everything is coated with oil, turn the heat down to low, cover the frying pan with a lid and steam-cook for 2 to 3 minutes. Watch it so that it doesn't get burned at this stage too.
- When the cabbage is wilted, add the combined ◆ ingredients. Turn the heat up to medium-high, and stir-fry quickly.
- When everything is shiny and brown, turn off the heat and sprinkle in the sesame seeds to finish.
Since it is quick and easy to prepare the recipe is also great for busy weeknights. The shredded cabbage definitely mimics noodles with success. The cabbage is crisp tender, not mushy nor like a hot salad. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
So that’s going to wrap this up with this exceptional food sweet-salty miso chicken breast and spring cabbage stir-fry recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
