Keichan Yaki (Miso Marinated Chicken & Vegetables)
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
2 servings
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Course
Main Course, Dinner
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Cuisine
Japanese
Keichan Yaki (Miso Marinated Chicken & Vegetables)
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Bring something special to the table with this well-loved recipe.
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Ingredients
Marinated Chicken
- 300 g boneless chicken thigh cut into large bitesize pieces
- 2 tbsp yellow miso paste (awase miso)
- 1 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tsp sugar
- 1 tbsp grated garlic
- 1 tbsp grated ginger root
- ¼ tsp chili powder
- 1 tsp sesame oil
Vegetables
- ½ tbsp cooking oil
- ¼ green cabbage roughly cut
- ½ carrot peeled and julienned
- ½ onion thinly sliced
- salt
- chili threads or dried chili, garnish
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Instructions
- Cut 300 g boneless chicken thigh into bitesize pieces. In a large bowl, combine all of the marinade ingredients (2 tbsp yellow miso paste (awase miso), 1 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tsp sugar, 1 tbsp grated garlic, 1 tbsp grated ginger root, ¼ tsp chili powder, and 1 tsp sesame oil) and mix until smooth. Place the chicken in the marinade ensuring it's all coated, then cover and refrigerate for 1 hour.
- Heat a pan on medium and add ½ tbsp cooking oil. Add ¼ green cabbage, ½ carrot and ½ onion. Sprinkle with a few pinches of salt and stir fry for 2-3 minutes or until slightly softened.
- Add the chicken and marinade to the pan, then cover with a lid and reduce the heat to medium-low. Steam-fry for 3-5 minutes or until the chicken is cooked through.
- Remove the lid and increase the heat to medium. Stir fry for 1-2 minutes to reduce the sauce slightly.
- Garnish with chili threads and serve with a generous helping of fluffy rice. Enjoy!
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