Chicken and Chinese Broccoli Miso Stir Fry
Elevate your weeknight dinner game with this savory and satisfying Chicken and Chinese Broccoli Miso Stir Fry! Bursting with bold umami flavors from white miso paste, soy sauce, and oyster sauce, this quick and easy stir-fry combines tender, golden-browned chicken and crisp-tender Chinese broccoli (gai lan) for a dish that's as nutritious as it is delicious. A touch of honey adds subtle sweetness, while garlic, ginger, and optional red chili flakes bring aromatic depth and just the right amount of heat. Perfectly thickened with a cornstarch slurry, the glossy miso sauce clings to every bite, making it an irresistible pairing with fragrant jasmine rice. Ready in just 30 minutes, this one-pan meal is a wholesome and flavorful choice the whole family will love.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 300 grams Chinese broccoli (gai lan)
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 large garlic cloves
- 1 inch fresh ginger
- 0.5 teaspoon red chili flakes (optional)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 4 servings cooked jasmine rice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Wash the Chinese broccoli thoroughly and separate the leaves from the stems. Cut the stems into 1.5-inch pieces and leave the leaves whole or halved, depending on size.
In a small bowl, combine the miso paste, soy sauce, oyster sauce, honey, sesame oil, and 2 tablespoons of water. Mix until smooth and set aside.
Mince the garlic and finely grate the ginger.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4–5 minutes, or until it is fully cooked and golden brown. Remove and set aside.
Add the remaining tablespoon of vegetable oil to the skillet, followed by the garlic, ginger, and optional red chili flakes. Stir-fry for 30 seconds until fragrant.
Add the Chinese broccoli stems and stir-fry for 2–3 minutes until they begin to soften. Then, add the leaves and continue to stir-fry for another 2 minutes.
Return the cooked chicken to the skillet and pour in the miso sauce, mixing well to coat everything evenly.
Give the cornstarch slurry a quick stir and add it to the skillet. Stir constantly until the sauce thickens and lightly coats the ingredients, about 1 minute.
Remove the skillet from heat and serve immediately with warm jasmine rice.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
