Miso Chicken and Green Bean Stir-Fry

Miso Chicken and Green Bean Stir-Fry

By Chris Morocco
Total time 25 minutes
Serves 2
This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Ingredients

INGREDIENTS

1 Tbsp. Yamasan White Miso

2 garlic cloves, thinly sliced
1 Tbsp. soy sauce
1 tsp. curry powder
1 tsp. finely grated ginger
3 Tbsp. extra-virgin olive oil, divided
1 lb. skinless, boneless chicken breasts

Kosher salt
1⁄4 tsp. sugar
12 oz. green beans, trimmed, sugar snap peas, and/or snow peas
1⁄2 cup fresh or frozen, thawed baby peas
2 scallions, thinly sliced

Preparation

STEP 1

Mix garlic, soy sauce, miso, curry powder, ginger, and 1 Tbsp. oil in a small bowl to combine; set paste aside.

STEP 2

Slice chicken breasts crosswise into 1⁄2"-thick strips. Season with salt and sprinkle all over with sugar. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook chicken in a single layer, undisturbed, until well browned underneath, 2–3 minutes. Turn and continue to cook just until exterior of chicken is opaque (it won’t be cooked through and the second side won’t get much if any color, and that’s okay), about 30 seconds longer. Transfer to a plate.

STEP 3

Heat remaining 1 Tbsp. oil in same pan over medium-high. Cook green beans, tossing often, until beans are bright green and lightly charred in spots, about 2 minutes. Transfer to plate with chicken.

STEP 4

Reduce heat to medium. Add reserved paste and cook, stirring constantly, until darkened in color and garlic is softened, about 1 minute. Add peas and 1⁄2 cup water. Return chicken and green beans to pan and cook, tossing occasionally, until sauce is reduced by more than half, about 3 minutes.

STEP 5

Transfer chicken and vegetables to a platter. Top with scallions.

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