Japanese Salaryman's Healthy Night Meal (Miso Chicken and Cabbage Stir-fry)
Japanese Salaryman's Healthy Night Meal (Miso Chicken and Cabbage Stir-fry)
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons white wine
- 1 tablespoon potato starch
For the Stir-fry
- 1 head cabbage, roughly chopped into bite-sized pieces (about 8 cups)
- 1 tablespoon cooking oil, such as vegetable or canola
For the Miso Sauce
- 1/4 cup miso paste, dark or brown variety
- 2 tablespoons white wine, or sake
- 1 teaspoon garlic, minced (from tube or fresh)
- 1 teaspoon dashi powder
For Garnish
- 2 tablespoons green onions, chopped
- 1/2 teaspoon chili powder, or Shichimi Togarashi
Instructions
- 1
Prepare the chicken: Place the cut chicken breast pieces in a medium bowl. Season with black pepper, then add the white wine and potato starch. Mix thoroughly with your hands until the chicken is well coated and the marinade is absorbed. Set aside to marinate while you prepare other ingredients.
⏱️ 10 min
- 2
Prepare the cabbage: Roughly chop the head of cabbage into bite-sized pieces. Wash and drain well.
⏱️ 5 min
- 3
Prepare the miso sauce: In a small bowl, combine the miso paste, white wine (or sake), minced garlic, and dashi powder. Whisk vigorously until all ingredients are well combined and the sauce is smooth. Set aside.
⏱️ 5 min
- 4
Cook the chicken: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes until one side is golden brown and slightly crispy. Do not stir frequently.
⏱️ 5 min
- 5
Steam the cabbage: Once the chicken is partially cooked, pile all the chopped cabbage on top of the chicken in the skillet. Cover the skillet with a lid and reduce the heat to medium-low. Let it steam for 10 to 15 minutes, or until the cabbage has significantly softened and the chicken is cooked through.
⏱️ 15 min
- 6
Combine with miso sauce: Remove the lid. Pour the prepared miso sauce evenly over the chicken and softened cabbage. Increase the heat slightly to medium-low.
⏱️ 1 min
- 7
Stir-fry and finish: Stir everything together gently, ensuring the miso sauce coats all the chicken and cabbage. Continue to cook for another 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly and everything is heated through. Be careful not to burn the sauce; keep the heat low.
⏱️ 5 min
- 8
Serve and garnish: Transfer the miso chicken and cabbage stir-fry to serving plates. Garnish generously with chopped green onions and a sprinkle of chili powder (or Shichimi Togarashi) for an extra kick. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Salaryman's Healthy Night Meal (Miso Chicken and Cabbage Stir-fry)
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons white wine
- 1 tablespoon potato starch
For the Stir-fry
- 1 head cabbage, roughly chopped into bite-sized pieces (about 8 cups)
- 1 tablespoon cooking oil, such as vegetable or canola
For the Miso Sauce
- 1/4 cup miso paste, dark or brown variety
- 2 tablespoons white wine, or sake
- 1 teaspoon garlic, minced (from tube or fresh)
- 1 teaspoon dashi powder
For Garnish
- 2 tablespoons green onions, chopped
- 1/2 teaspoon chili powder, or Shichimi Togarashi
Instructions
- 1
Prepare the chicken: Place the cut chicken breast pieces in a medium bowl. Season with black pepper, then add the white wine and potato starch. Mix thoroughly with your hands until the chicken is well coated and the marinade is absorbed. Set aside to marinate while you prepare other ingredients.
⏱️ 10 min - 2
Prepare the cabbage: Roughly chop the head of cabbage into bite-sized pieces. Wash and drain well.
⏱️ 5 min - 3
Prepare the miso sauce: In a small bowl, combine the miso paste, white wine (or sake), minced garlic, and dashi powder. Whisk vigorously until all ingredients are well combined and the sauce is smooth. Set aside.
⏱️ 5 min - 4
Cook the chicken: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes until one side is golden brown and slightly crispy. Do not stir frequently.
⏱️ 5 min - 5
Steam the cabbage: Once the chicken is partially cooked, pile all the chopped cabbage on top of the chicken in the skillet. Cover the skillet with a lid and reduce the heat to medium-low. Let it steam for 10 to 15 minutes, or until the cabbage has significantly softened and the chicken is cooked through.
⏱️ 15 min - 6
Combine with miso sauce: Remove the lid. Pour the prepared miso sauce evenly over the chicken and softened cabbage. Increase the heat slightly to medium-low.
⏱️ 1 min - 7
Stir-fry and finish: Stir everything together gently, ensuring the miso sauce coats all the chicken and cabbage. Continue to cook for another 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly and everything is heated through. Be careful not to burn the sauce; keep the heat low.
⏱️ 5 min - 8
Serve and garnish: Transfer the miso chicken and cabbage stir-fry to serving plates. Garnish generously with chopped green onions and a sprinkle of chili powder (or Shichimi Togarashi) for an extra kick. Serve immediately.
⏱️ 1 min