Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry

Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry

The sweet and salty flavor really wakes up your appetite. A dish with lots of tender spring cabbage.

Ingredients: 2 servings

Chicken breast
1 (about 200 g)
◇Sake, soy sauce
an appropriate amount (4 to 1 ratio)
as needed
Spring cabbage
1/4 of a head
1 tablespoon
1 tablespoon
1 scant tablespoon
◆Soy sauce
1 tablespoon
1 tablespoon
Sesame seeds
to taste


1. Slice the chicken breast into diagonal bite-sized pieces. Leave the skin on or remove, whichever you prefer.
2. Put the chicken and the ◇ ingredients into a plastic bag. Rub the ◇ ingredients into the chicken over the bag. Marinate in the refrigerator for 30 to 60 minutes.
3. Cut the cabbage up into pieces that are a bit bigger than the chicken pieces. If you don't like the core, cut it out.
4. Dust the marinated chicken with katakuriko. Put some air into the plastic bag and shake to coat the chicken evenly.
5. Heat up a frying pan with vegetable oil, and add the Step 4 chicken. Stir-fry it over high heat, being careful not to let it burn.
6. The katakuriko makes the chicken pieces stick to each other easily, so stir-fry so that they stay apart as much as possible. If they get stuck together they won't cook through properly.
7. When the chicken is browned, turn the heat down to medium. Add the cut up cabbage once the chicken has cooked through.
8. When everything is coated with oil, turn the heat down to low, cover the frying pan with a lid and steam-cook for 2 to 3 minutes. Watch it so that it doesn't get burned at this stage too.
9. When the cabbage is wilted, add the combined ◆ ingredients. Turn the heat up to medium-high, and stir-fry quickly.
10. When everything is shiny and brown, turn off the heat and sprinkle in the sesame seeds to finish.

Story Behind this Recipe

Chicken breast and new harvest spring cabbage were both on sale, so I bought a ton!! I stir-fried them in a sweet-salty miso sauce to go well with rice.