Switching up the stir fry.

I normally have a go-to stir fry recipe in my head that I usually use but since we don’t have corn starch and/or all purpose flour (trying to get rid of this completely in my household), I had to revert to something new. And since this is a stir fry, I knew it would be hard to not fuck this up.

I present you with a miso chili chicken and bok choy stir fry.

Stir fries are probably the easiest dishes to make on the planet. The prep time is the step that takes the longest amount of time but once the stove is ready and the oil is hot, it’s go go go time. It’s important to have all of your ingredients in the same place, chopped and ready to go. It is also a cardinal rule to have your produce chopped uniformly roughly around the same size so that everything will cook fast and in an equal amount of time. Again, it is vital to place the produce (ie. meat or root vegetables) in first before the limper vegetables because they take the longest time to cook. And besides, the last thing you want in a stir fry are soggy vegetables. Yuck.

This recipe I am featuring also differs from my usual stir fry recipe (which I will one day feature on this blog) as it has no thickening agent. It also relies on miso paste for the majority of its sodium (and also, a much better agent than relying on super salty soy sauce). So, if the sauce is too thin for you, try adding some corn starch mixed in with cold water to the sauce. Or try adding some lo mein noodles to the wok to soak up all that umami goodness.

Miso chili chicken bok choy stir fry Miso chili chicken bok choy stir fry Miso chili chicken bok choy stir fry Miso chili chicken bok choy stir fry
Miso chili chicken and bok choy stir fry

What you’ll need:
– 1 tbsp ghee, or vegetable oil
– 6 cloves garlic, minced
– 6 boneless, skinless chicken thighs, diced into 1/2″ pieces
– 1lb fresh baby bok choy, washed, dried, chopped
– 1 tsp dried chili flakes
– 1/4 tsp freshly ground black pepper
– 1 tbsp chili garlic sauce
– 2 tsps Worcestshire sauce
– 2 tsps soy sauce
– 1 tsp Sriracha (optional)
– 1 tbsp white miso paste
– 1 tbsp warm water

1. In a medium saucepan or wok, heat ghee or vegetable oil until hot.
2. Add garlic and cook for 1 minute. Add chicken, spices, and sauces and cook until no longer pink inside, about 3 minutes.
3. Mix white miso paste and warm water until emulsified. Add to the pan and ensure all chicken is coated.
4. Add bok choy and stir. Turn off heat. The residual heat will cook the vegetables without overcooking it.
5. Serve on top of rice or lo mein noodles. Makes 4 servings.


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