Description

Hey friends, Beau here! This stir-fry is savory, slightly sweet, and bursting with umami. Juicy chicken thighs, tender cabbage, caramelized onions, and a glossy miso marinade make it a fast, flavorful weeknight winner. Serve over rice, noodles, or cauliflower rice for a complete meal.

Ingredients

Scale

Marinade

500 g boneless, skinless chicken thighs, cut into 1-inch pieces
3 tbsp miso paste (white or red)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sake (or dry sherry/white wine)
1 tbsp mirin (or ½ tbsp honey/sugar in 1 tbsp water)
1 tbsp grated fresh ginger
1 clove garlic, minced
1 tsp sesame oil
½ tsp chili flakes (optional)

Stir-Fry

1 tbsp neutral oil (avocado, grapeseed, canola)
2 cups chopped cabbage
1 medium onion, sliced
Sliced green onions, for garnish (optional)

Instructions

1. Make the Marinade

In a medium bowl, whisk together miso paste, soy sauce, sake, mirin, ginger, garlic, sesame oil, and chili flakes.

2. Marinate the Chicken

Add chicken pieces to the marinade and toss to coat. Let sit at room temperature for at least 30 minutes (up to 4 hours in the fridge for deeper flavor).

3. Heat the Pan

Place a wok or large skillet over medium-high heat until hot. Add 1 tbsp oil and swirl to coat.

4. Cook the Chicken

Cook chicken in a single layer (in batches if necessary) for 2–3 minutes per side until golden brown and slightly crispy. Remove and set aside.

5. Add Veggies

Return chicken to the pan. Add onions and cabbage. Stir-fry 3–4 minutes until vegetables are wilted but still crisp.

6. Finish with Sauce

Pour in the reserved marinade. Stir-fry for another 3–4 minutes until sauce thickens slightly and coats chicken and vegetables.

7. Serve

Plate immediately over steamed rice, noodles, or cauliflower rice. Garnish with green onions and a drizzle of sesame oil if desired.

Notes

Pork Option: Swap chicken for thinly sliced pork belly or shoulder.
Vegetarian: Use firm tofu or thick king oyster mushrooms instead of meat.
Spicy: Add 1 tbsp gochujang to the marinade.
Extra Veggies: Toss in shredded carrots or bell peppers with the cabbage.
Noodle Stir-Fry: Add cooked udon or yakisoba noodles at the end for a heartier dish.

Nutrition

Calories: 320 Cal Per Serving
Fat: 12 g
Carbohydrates: 18 g
Protein: 22 g