I've done a miso butter salmon recipe before that involves steaming the fish over a bed of vegetables, but miso butter is such a versatile condiment I use it to season stir-fries as well! This easy meal is loaded with cabbage and garlic chives because that's what was in my fridge, but you can substitute almost any member of the allium family, along with a medley of your favorite vegetables.
By pan-frying the skin side of the chicken before adding the vegetables, you can render out some flavorful fat that you can use to stir-fry the veggies. I used boneless skin-on chicken thighs today, but this will work with almost any protein, including shrimp, pork, or even tofu. Just keep in mind that if you use a leaner piece of meat, you will need to add some oil to the pan at the beginning before adding your protein of choice.
Access this Recipe
Welcome! I’m Marc Matsumoto, creator of No Recipes and author of the award winning cookbook Ultimate Bento. You’ve stumbled upon my secret stash with over 300 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. Please consider becoming a member to access to this recipe, or you can check out some free recipes here.
- ✓ No ads
- ✓ Access the full stash of over 100 recipes
- ✓ 1 new recipe per week
- ✓ Support Norecipes.com
Already a member?
Kathy Stroup says
This.💓 I can't think of anything better.
Marc Matsumoto says
Thanks Kathy, it's a nice quick meal!
Katherine Zhang says
Curious what kind of cabbage you're using in your original recipe? It looks lighter than the regular "green cabbage" you can buy in the US. Is it closer to like a bok choy or a chard?
Marc Matsumoto says
Hi Katherine, this is regular cabbage (like the ones in the US), but the color looks darker than usual because 1) this is is cabbage harvested in spring 2) I used the outer leaves (most cabbage at stores in the US has all the outer leaves removed). That being said, this can be made with pretty much any kind of vegetable (including bok choy and chard). If you use a high-moisture content veggie like bok choy, Make sure you either blanche it first in boiling water (and squeeze it) or stir-fry it long enough to release and burn off the excess water or the sauce will get watery.