1 pound boneless skinless chicken thighs, cut into bite-size pieces
3 TBSP peanut oil
1 red bell pepper, chopped
1 green bell pepper, chopped
DIRECTIONS
THE RICE:
Mix the rice and water in a medium-size saucepan over medium high heat and bring to a boil.
When the water just begins to boil place a lid on the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes.
Turn off the heat and allow the rice to sit, KEEPING THAT LID ON, for 20 more minutes.
THE SAUCE:
Mix together all the sauce ingredients (miso paste, water, cornstarch, garlic) together in a small bowl until well combined then set aside.
THE STIR-FRY:
In a large bowl mix together the cornstarch, soy sauce, and egg until well combined then stir in the chicken pieces until well coated and set aside for 10 minutes.
Heat the oil in a wok or large pan over medium-high heat.
When the oil is hot spread the chicken pieces out into the pan.
Cook the chicken until browned on the bottom, about 4 minutes, then flip the chicken pieces and cook about 3 more minutes.
Add the bell peppers to the pan and stir-fry for about 1 minute.
Stir the sauce into the pan and cook, stirring often, until sauce begins to thicken, about 2 minutes.
Fluff the rice with a fork and serve with the stir-fry.
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