Chop the potatoes into 1 cm sticks, wrap, and microwave at 500 W for 3 minutes. Cook to an edible degree of firmness.
Slice bell peppers into 1 cm strips, and French cut the onions.
Chop the chicken breast into 1 cm strips, lightly sprinkle with salt and pepper, then coat in flour. I removed the skin.
Heat olive oil in a pan, scatter the chicken in the pan, and stir-fry until golden brown.
Once both sides are golden, add the potato sticks and stir-fry until browned, without agitating too much.
Add onions and peppers and when tender, add miso and blend evenly.
Adjust the amount of miso paste depending on the size of the vegetables and the saltiness of the miso.
Story Behind this Recipe
Since seasonal veggies were less expensive compared to others, I wanted to see what I could make with them.
Microwave the potatoes to a just edible tenderness. If overcooked, they will break in the pan. For aromata, once the miso is in the pan, the heat should be just high enough to brown the ingredients. Adjust the amount of miso depending on the size of the vegetable pieces and the saltiness of the miso.