Miso-Ginger Chicken and Cabbage

Miso-Ginger Chicken and Cabbage
Photo by Kana Okada


  • 1.25 pound(s) skinless, boneless chicken thighs
  • 2 tablespoon(s) minced ginger
  • Salt and freshly ground pepper
  • 0.75 pound(s) Napa cabbage
  • 1 teaspoon(s) Asian sesame oil
  • 3 tablespoon(s) light miso paste
  • 0.75 cup(s) chicken stock or low-sodium broth
  • + 5 more ingredients
    • 3 tablespoon(s) vegetable oil
    • 2 clove(s) garlic
    • 2 scallions
    • 3 ounce(s) daikon radish
    • 0.5 pound(s) shiitake mushrooms

In a bowl, whisk the miso, garlic, sesame oil and 1/2 cup of the stock. In a large skillet, heat the vegetable oil. Add the chicken, season with salt and pepper and cook over high heat until just cooked through, 4 minutes; using a slotted spoon, transfer to a plate. Add the shiitake, ginger and t...

View full recipe at Food & Wine


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