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miso stir fry

Chicken & Snap Pea Stir-Fry with Jasmine Rice & Miso Butter

With a little cooking magic and umami-rich ingredients, you can have a delicious stir-fry, along with a savory, salty miso butter!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2

Equipment

  • large skillet
  • colander
  • Box grater

Ingredients
  

  • cup jasmine rice
  • 1 oz miso
  • garlic use 1 large clove
  • 1 oz fresh ginger use half
  • 1⁄2 lb sugar snap peas
  • 1 oz scallions
  • 1 lime
  • 2 boneless skinless medium chicken breasts
  • kosher salt & ground pepper
  • 1 Tbsp butter
  • neutral oil such as vegetable

Instructions
 

  • Cook rice: Rinse rice in a fine-mesh sieve until the water runs clear. Transfer to a small saucepan with 1 1⁄2 cups water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Remove from heat, and cover to keep warm until ready to serve.
  • Make miso butter: In a small bowl, mash together 1 tablespoon of butter and all of the miso until combined.
  • Prep ingredients: Peel and finely chop 1 large garlic clove. Peel and finely chop 1⁄2 of the ginger (save rest for own use). Trim stem ends from snap peas. Trim ends from scallions; thinly slice. Juice 1⁄2 of the lime; cut other 1⁄2 into wedges. Pat chicken dry, then cut into 1⁄4-inch wide strips. Transfer chicken to a medium bowl; season with 1⁄4 teaspoon of salt and a few grinds of pepper.
  • Cook chicken: In a large, heavy skillet, heat 1 tablespoon of oil over medium-high until shimmering. Add all of the chopped garlic and ginger, and cook until fragrant, about 30 seconds. Add the chicken and cook until opaque, about 4 minutes. Transfer to a plate.
  • Finish the stir-fry: Add 2 teaspoons oil, snap peas, half of the scallions, and a pinch each of salt and pepper to skillet. Cook over medium-high until tender, about 4 minutes. Add 1⁄2 cup water, scraping browned bits from bottom of the skillet. Add miso-butter; stir until melted. Return chicken to skillet along with any juices. Stir in lime juice. Cook until warm, about 1 minute.
  • Finish & serve: Fluff rice with a fork and spoon into bowls. Top with chicken, snap peas, and pan sauce. Garnish with remaining scallions. Serve with lime wedges for squeezing over the finished dish.

Video

Keyword curry recipe, foodie, healthy eating, indian food, japanese food, miso, stir fry