How to Make Appetizing Stir-fried Chicken Breast and Celery with Spicy Hot Miso

How to Make Appetizing Stir-fried Chicken Breast and Celery with Spicy Hot Miso Delicious, fresh and tasty.

Stir-fried Chicken Breast and Celery with Spicy Hot Miso. Stir-fried chicken breast with asparagus served over wild or long-grain rice. A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes.

A quick and easy stir-fry with celery root, fennel, and Chinese sausage. [Photograph: Shao Z.] Note: Nam Prik Pao, also known as Thai chili jam, is available at most well-stocked Asian grocery stores and online.

Slice chicken breasts crosswise into ½"-thick strips.

Season with salt and sprinkle with sugar.

You can have Stir-fried Chicken Breast and Celery with Spicy Hot Miso using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Stir-fried Chicken Breast and Celery with Spicy Hot Miso

1. You need 1 of Chicken breast.

2. Prepare 2 small of stalks Celery.

3. You need 1/2 of Japanese leek.

4. It’s 1 tbsp of Sesame oil.

5. Prepare 1 clove of Garlic.

6. You need 1 tsp of Doubanjiang.

7. You need 1 tbsp of Sake.

8. It’s 1 dash of Salt and pepper.

9. You need of Combined flavoring ingredients:.

10. You need 1 tbsp of Miso.

11. It’s 1 tbsp of Mirin.

12. You need 2 tbsp of Water.

13. You need of Marinade:.

14. You need 1 tsp of Sugar.

15. Prepare 1 tsp of each Soy sauce, katakuriko and sesame oil.

Because I love spice, I might consider adding a couple of dried chiles to this stir fry next time.

Used shrimp, hot curry powder from Penzeys Spices, snap peas, blanched haricot verts and peas, and.

Marinating meat before cooking is an essential step in most stir-fries.

From marinade to stir-fry to dressing, you'll be surprised how this secret sauce can change how the food tastes.

Stir-fried Chicken Breast and Celery with Spicy Hot Miso instructions

1. Slice the chicken breast diagonally into 1 cm thick pieces, and then cut into strips. Rub the sugar from the marinade ingredients into the chicken breast..

2. Once the sugar is dissolved, add the soy sauce, katakuriko and sesame oil from the marinade ingredients (in this order). Mix together quickly. Leave to sit for at least 15 minutes..

3. Meanwhile, prepare the vegetables. Remove the stringy parts of the celery with a vegetable peeler and slice diagonally and thinly. Chop the Japanese leek and garlic roughly..

4. Pour the sesame oil into a frying pan and add the garlic and doubanjiang. Turn on the heat and fry until fragrant over a low heat..

5. Add the chicken breast and brown the bottom sides until the chicken is almost cooked through. This photo on the right shows how they should look when they need to be turned over..

6. After flipping over the chicken pieces, add the Japanese leek and sake. Fry quickly..

7. Add the celery and combined flavouring ingredients and fry quickly. It is done..

8. The celery I used was slightly smaller than Japanese celery. The leaves are removed and its very green. It looks tough, but it's not stringy and is quite tender..

The cooking part is fairly straight-forward and the key is to leave the chicken undisturbed when you pan fry it in a hot pan.

Serve this Miso Chicken with a side vegetable or over steamed rice.

Here are our favorite recipes using boneless chicken breasts, chicken cutlets, or chicken tenders.

It's quick and easy made with chicken breasts and cooked in the pressure cooker.

The chicken breasts are seasoned with spicy Cajun seasoning and refrigerated for about an hour before they're.