Miso Chicken Stir-Fry

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Miso Chicken Stir-Fry

Miso Chicken Stir-Fry

There’s sour, sweet, salty and bitter... and then there’s "umami." That’s the Japanese term for the "fifth" taste sensation, a delicious meaty or savory taste. This taste comes from glutamates, and can be found in anchovies, soy sauce, fish sauce and tomatoes. This dish, made with miso (fermented soybean paste) is, to use our term, "umami-licious."

Serves 2

Prep Time 25 min

Total Time 25 min.


  • 1/4 cup reduced-sodium chicken broth, (see Tips for Two)
  • 3 tablespoon miso, preferably white (see Note)
  • 2 tablespoon rice vinegar
  • 1 tablespoon mirin, (see Note)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon canola oil
  • 8 ounces boneless, skinless chicken breast, trimmed of fat and thinly sliced
  • 1 cup thinly sliced carrots
  • 1/4 cup water
  • 1 medium red bell pepper, thinly sliced
  • 1 cup frozen peas, thawed

Cooking Directions

Step 1

Combine broth, miso, vinegar, mirin and ginger in a small bowl.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 3 minutes. Transfer to a plate.

Step 3

Add carrots and water to the pan; cover and cook, stirring occasionally, until tender-crisp, about 2 minutes. Stir in the miso mixture, bell pepper, peas and the chicken. Cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, 1 to 2 minutes.