Skip to main content
LoginSign Up
Stir-Fried Orange-Miso Chicken

Stir-Fried Orange-Miso Chicken

By Rose HattabaughOctober 27, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This recipe adds rich umami flavor to thinly sliced chicken thanks to a cornstarch slurry spiked with white miso. To finish the stir-fry, we add more miso plus fresh ginger, orange zest and juice; this mixture thickens lightly thanks to the starch and forms a savory-sweet glaze for the chicken and red onion. Steamed rice is the perfect accompaniment. Be sure to use white miso for this recipe, as it has a milder, more delicate taste than yellow or red miso.

Ingredients
  • 3

    tablespoons white miso, divided

  • 1

    tablespoon cornstarch

  • Kosher salt and ground black pepper

  • 1½

    pounds boneless, skinless chicken breasts, halved lengthwise and sliced crosswise about ¼ inch thick

  • 1

    tablespoon grated orange zest, plus ⅓ cup orange juice

  • 1

    tablespoon finely grated fresh ginger

  • 3

    tablespoons neutral oil, divided

  • 1

    large red onion, halved and sliced ½ inch thick

Step 1

In a medium bowl, whisk together 1 tablespoon miso, the cornstarch, ¼ teaspoon salt, 1 teaspoon pepper and 2 tablespoons water until smooth. Add the chicken and toss to coat; set aside.

Step 2

In a small bowl, whisk together the remaining 2 tablespoons miso, the orange zest and juice, ginger and ½ teaspoon pepper; set aside.

Step 3

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking, swirling to coat. Add half of the chicken mixture; cook, stirring often and scraping up any browned bits, until the chicken is well browned, 2 to 3 minutes. Transfer to another medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining chicken mixture, adding any marinade in the bowl; transfer to the bowl with the first batch.

Step 4

In the same skillet over medium-high, add the remaining 1 tablespoon oil and the onion. Cook, stirring and scraping up any browned bits, until the onion is just beginning to brown, 1 to 2 minutes. Stir in the chicken and any accumulated juices, then add the miso-orange mixture. Cook, stirring and scraping, until the sauce thickens slightly and coats the chicken and onion, 2 to 3 minutes. Off heat, taste and season with salt and pepper.

Step 5

Optional garnish: Chopped fresh basil OR cilantro