MISO PEANUT STIRFRY
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2 chicken breasts 1 cup baby corn 1 bell pepper 1/2 broccoli head 1/2 red onion 1 medium carrot 3-4 baby bok choy 2 green onions 2 tbsp peanut butter 1 tbsp miso paste 2 tbsp rice vinegar 1 tbsp hoisin 1 tbsp honey 1 tsp sesame oil S&P Olive oil black sesame for garnish
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DIRECTIONS
- Cut the chicken breast into strips about 1 inch wide. Place in a bowl, salt and pepper lightly and splash with olive oil. Mix well, cover and set aside.
- Prep the veggies by slicing carrot and onion, quartering baby bok choy, and roughly chopping broccoli and bell pepper.
- In a bowl, combine peanut butter, miso, rice vinegar, hoisin, honey and sesame oil. Add about 1/4 cup of warm water. Mix well until smooth and set aside.
- Over high, heat a splash of olive oil in a large pan or a pot. Add chicken and sear until golden brown on each side flipping halfway, about 2-3 min. Remove from the pan and set aside (the chicken will not be fully cooked through just yet).
- Keep the heat at high. Add red onion to the pot. Sauté until fragrant, about 2 min. Add peppers, carrots, broccoli, baby corn and bok choy. Continue to stir until the veggies start to sweat, about 3 min. Add about 1/4 cup of water to the pot. Continue to stir fry until water evaporates, about 3-4 min. Add the seared chicken back to the pot and continue to stir until cooked through. Remove from the heat. Add the sauce and mix well.
- Serve the stir fry in a bowl. Garnish with some thinly sliced green onions and black sesame. Enjoy!
