Recipes Dinner Poultry Dishes Chicken Main Course Miso-Ginger Chicken and Cabbage 4.0 (3,852) 1 Review Plus: F&W's Chicken Cooking Guide Chinese Recipes By Marcia Kiesel Updated on January 25, 2019 Save Rate PRINT Share Close Photo: © Kana Okada Total Time: 25 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 3 tablespoons light miso paste 2 garlic cloves, minced 1 teaspoon Asian sesame oil 3/4 cup chicken stock or low-sodium broth 3 tablespoons vegetable oil 1 1/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces Salt and freshly ground pepper 1/2 pound shiitake mushrooms, caps quartered 2 tablespoons minced ginger 3/4 pound Napa cabbage, coarsely chopped (4 cups) 3 ounces daikon radish, peeled and thinly sliced (1/2 cup) 2 scallions, thinly sliced Directions In a bowl, whisk the miso, garlic, sesame oil and 1/2 cup of the stock. In a large skillet, heat the vegetable oil. Add the chicken, season with salt and pepper and cook over high heat until just cooked through, 4 minutes; using a slotted spoon, transfer to a plate. Add the shiitake, ginger and the remaining stock to the skillet. Cover and cook over moderate heat until the shiitake are tender, 2 minutes. Add the cabbage and chicken and stir-fry over high heat for 1 minute. Add the miso sauce and bring to a simmer. Stir in the daikon and scallions. Transfer to bowls and serve. Suggested Pairing Minerally white Burgundy. Originally appeared: May 2009 Rate It Print