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Keichan Yaki (Miso Marinated Chicken & Vegetables)
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Keichan Yaki (Miso Marinated Chicken & Vegetables)

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 2 servings
Course: Main Course, Dinner
Cuisine: Japanese

Ingredients

Marinated Chicken
  • 300 g chicken thigh cut into large bitesize pieces, boneless
  • 2 tbsp yellow miso paste awase miso
  • 1 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tsp sugar
  • 1 tbsp garlic grated
  • 1 tbsp ginger root grated
  • ¼ tsp chili powder
  • 1 tsp sesame oil
Vegetables
  • ½ tbsp neutral cooking oil generic cooking oil
  • ¼ green cabbage roughly cut
  • ½ carrot peeled and julienned
  • ½ onion thinly sliced
  • salt
  • chili threads or dried chili, garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Remove the lid and increase the heat to medium. Stir fry for 1-2 minutes to reduce the sauce slightly.
  5. Garnish with chili threads and serve with a generous helping of fluffy rice. Enjoy!