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–+ servings

Miso Marinated Chicken Stir-Fry (Keichan Yaki)

Prep Time10 minutes
Cook Time15 minutes
Marinating Time1 hour
Total Time1 hour 25 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Marinated Chicken

Vegetables

  • ½ tbsp cooking oil
  • ¼ green cabbage roughly cut
  • ½ carrot peeled and julienned
  • ½ yellow onions thinly sliced
  • salt
  • chili threads or dried chili, garnish

Instructions 

  • Cut 300 g boneless chicken thigh into bitesize pieces. In a large bowl, combine all of the marinade ingredients (2 tbsp yellow miso paste (awase), 2 tbsp mirin, 2 tbsp sake, 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp grated garlic, 1 tbsp grated ginger root, 1 tsp sugar, 1 tsp sesame oil and ¼ tsp chili powder) and mix until smooth. Place the chicken in the marinade ensuring it's all coated, then cover and refrigerate for 1 hour.
    marinating chicken for keichan yaki in a bowl covered with plastic wrap
  • Heat a pan on medium and add ½ tbsp cooking oil. Add ¼ green cabbage, ½ carrot and ½ yellow onions. Sprinkle with a few pinches of salt and stir fry for 2-3 minutes or until slightly softened.
    frying carrots, onions and cabbage in a pan on the stove
  • Add the chicken and marinade to the pan, then cover with a lid and reduce the heat to medium-low. Steam-fry for 3-5 minutes or until the chicken is cooked through.
    steaming keichanyaki in a pan on the stove with lid
  • Remove the lid and increase the heat to medium. Stir fry for 1-2 minutes to reduce the sauce slightly.
    Keichanyaki in a frying pan on the stove with wooden spatula
  • Garnish with chili threads and serve with a generous helping of fluffy rice. Enjoy!
    Chicken keichan yaki with rice in a light wooden bowl