Traditional recipes

Chicken and Beans Stir-Fry with Miso Curry

Chicken and Beans Stir-Fry with Miso Curry


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The fastest homemade curry paste and handfuls of charred beans and peas transform skinless, boneless chicken breasts into a quick, highly craveable dinner.

Ingredients

  • 2 garlic cloves, thinly sliced
  • 1 tsp. finely grated ginger
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 lb. skinless, boneless chicken breasts
  • 12 oz. trimmed string beans, sugar snap peas, and/or snow peas
  • ½ cup fresh or frozen baby peas, thawed
  • 2 scallions, thinly sliced

Recipe Preparation

  • Mix garlic, soy sauce, miso, curry powder, ginger, and 1 Tbsp. oil in a small bowl; set aside.

  • Slice chicken breasts crosswise into ½"-thick strips. Season with salt and sprinkle with sugar. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook chicken in a single layer, undisturbed, until well browned, 2–3 minutes. Turn and continue to cook just until exterior of chicken is opaque (it won’t be cooked through and the second side won’t get much if any color, and that is fine!), about 30 seconds longer. Transfer to a plate.

  • Cook beans and remaining 1 Tbsp. oil in same skillet over medium-high heat, tossing often, until beans are bright green and lightly charred in spots, about 2 minutes. Transfer to plate with chicken. Reduce heat to medium. Add reserved curry paste and cook, stirring constantly, until paste darkens and garlic softens, about 1 minute. Add peas and ½ cup water. Return chicken and beans to skillet and cook, tossing occasionally, until sauce is reduced by more than half and thickens, 2–3 minutes.

  • Transfer chicken and vegetables to a platter. Top with scallions.

Reviews SectionA pound of chicken for two people?LillypillyAustralia 08/07/20Loved this recipe! While we were eating it we discussed all the variations we could do to it. Also going to double the sauce because we like it saucey.Melissa KaykoBrooklyn08/04/20I love this recipe. Have made it a few times now but used shrimp this time and threw in some little scallions while cooking the beans. Topped with some fried chili in oil. Chef's kiss.Cannot help but disagree with the recent negative comment, although this recipe took a bit of time because I'm not an experienced cook, it ended up being one of the best dishes I've ever made! The chicken turned out well and the veggies were super tender. Had to improv my curry powder and that turned out fine too. Highly recommend!Anonymouscalifornia 06/10/20This is easily the worst thing I have ever made. The directions were convoluted and created a lot of unnecessary steps and dishes. The chicken didn't take any of the sauce flavor and was very bland. The peas with the sauce and white rice were tolerable, but that was about it. I have a big stomach ache after eating this.Nom nom nom so good! This is very easy and very tasty. I used some asparagus and green beans and cooked them at same time, all went well together. Will make again.adamleclairOsaka, Japam05/18/20The miso/curry combination is very tasty. This recipe is dead simple and uses pretty everyday ingredients. It's nothing fancy, but I would definitely make it again on a weeknight.Chris Morocco killin it with the simple, delicious weeknight recipes!!! Reading the ingredient list at first I thought "meh" but this was so good and will def be in frequent rotation! Subbed tofu for the chicken, zucchini for the snaps and shelled edamame for the peas.misscribbsWinnipeg, MB, Canada05/02/20Very tasty and satisfying. Used red curry powder which gave it a nice kick! I’ll come back to this for a quick and easy weeknight meal.AnonymousPhiladelphia 04/28/20This recipe is super tasty and awesome. We used edamame instead of peas and that added a bit more crunch than peas might offer. We also spiced up at the end with chili garlic sauce. Because I love spice, I might consider adding a couple of dried chiles to this stir fry next time. Will make again!AnonymousSan Francisco 04/24/20So good and really quick. Wish I had doubled the curry sauce!AnonymousSan Francisco04/21/20These flavors are so good together! Super quick, easy, healthy, delicious. Can't beat that. I think I may double the curry paste next time to make it even saucier and throw in some noodles.I made this last night for dinner! Used shrimp, hot curry powder from Penzeys Spices, snap peas, blanched haricot verts and peas, and served it over ginger rice. It was good last night, but hot damn, the leftovers for lunch were 10x better! All the flavor melding that went on overnight really made this dish delicious! I will definitely be using it as a go-to meal prep recipe.I can’t even believe how good this was. White miso is fairly difficult to find where I live in Texas, but in my search for my favorite baby corn (wei-chuan if you’re wondering) I found the holy grail of Asian food sections at an HEB 20 mins from my house (Schertz, TX must have some Asian people living nearby). Woo hoo!Anyway. I used the curry powder from the bulk spice section since I have had bad experiences with curry in the past and tossed mine out (my house smelled For WEEKS)This recipe had so much umami flavor with none of the funk I usually ascribe to a curry dish. The chicken was so tender and cooked perfectly. The only Thing I would Do differently is to use haricot vertes for the string beans OR throw the normal Green beans I used in for an extra 3 minutes first - because they were very tough and not cooked (but also not tender-crisp).If you can get your hands on some miso, I highly recommend this dish. Make sure you get all the beans (and de-string your snap peas). Because it’s all SO GOOD TOGETHER!Thanks for an amazing recipe, y’all!alohalifeNew Braunfels, TX10/17/19This is pretty good... I use S&B curry powder, and upped the soy sauce to an extra half table spoon. The curry paste is delicious. Definitely be cautious of your heat when adding the curry paste, I burned mine once and had to make a new paste and clean my pan. Thanks Chris for another favorite :)jesssssssseIndiana 08/22/19Super easy and tasty. Had some basil so I tore some on top at the end, which I would def do again. A squeeze of lime wouldn't hurt either.AnonymousSan diego08/14/19This was just so good. So easy. Just...stop reading this and make it.AnonymousSan Diego08/07/19This curry paste was amazing! You could definitely add some harissa or something else to make it spicy, but I liked it without. I doubled the paste and added a bit more water, then serving it over rice. I will definitely make this again.

Spicy Chicken & Vegetable Stir-Fry

This easy stir-fry brings together tender bites of chicken, bok choy, and carrot with a unique sauce made with miso paste, ponzu sauce, and Thai yellow curry paste—for savory-sweet flavor and a layer of bright heat. It’s served over simple jasmine rice, which gets a sweet lift from persimmon, an autumn fruit beloved in many Asian cuisines.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, wash and dry the fresh produce. Quarter and deseed the lemon. Core and medium dice the persimmon. Place in a bowl and top with the juice of 2 lemon wedges. Stir to coat. Peel the carrots halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy roughly chop, separating the stems and leaves. In a bowl, combine the sliced carrots and white bottoms of the scallions, and chopped bok choy stems. In a separate bowl, combine the spicy ponzu sauce, sugar, miso paste, 1/4 cup of water, and as much of the curry paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Whisk until the sugar has dissolved.

While the rice continues to cook, pat the chicken dry with paper towels. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Add the sauce and chopped bok choy leaves to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

To the pot of cooked rice, stir in the diced persimmon (including any liquid). Taste, then season with salt and pepper if desired. Serve the finished stir-fry with the finished rice. Garnish with the sliced green tops of the scallions. Serve with the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, wash and dry the fresh produce. Quarter and deseed the lemon. Core and medium dice the persimmon. Place in a bowl and top with the juice of 2 lemon wedges. Stir to coat. Peel the carrots halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy roughly chop, separating the stems and leaves. In a bowl, combine the sliced carrots and white bottoms of the scallions, and chopped bok choy stems. In a separate bowl, combine the spicy ponzu sauce, sugar, miso paste, 1/4 cup of water, and as much of the curry paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Whisk until the sugar has dissolved.

While the rice continues to cook, pat the chicken dry with paper towels. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Add the sauce and chopped bok choy leaves to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

To the pot of cooked rice, stir in the diced persimmon (including any liquid). Taste, then season with salt and pepper if desired. Serve the finished stir-fry with the finished rice. Garnish with the sliced green tops of the scallions. Serve with the remaining lemon wedges on the side. Enjoy!


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ANY DRIED RICE NOODLES

I wanted to share this recipe because I have a theory that almost everyone has some sort of dried noodles in the pantry. I made this with thinnish rice sticks which I’m fond of because they just need soaking in boiled water. But you can use any dried noodles you want – dried or fresh.

Many noodle stir fries tend to be heavy on the noodles and light on the veggies. This one is the other way round. It only uses 100g/3.5 oz of dried noodles for 2 servings. When you pull out the dried noodles, you’ll be doubtful that it’s enough. But it will be! Once the noodles are soaked, they expand, then when tossed in the sauce and loosened up, they increase in volume again. And also, there is stacks of veggies in this recipe. By volume, there is more veggies than noodles, but they shrink a lot during cooking.

Love spicy food?

Speaking of cooking – as with all stir fries, this Chicken Stir Fry with Rice Noodles cooks super fast. Actually, it cooks even faster than most because it’s made with dried rice noodles and if you toss rice noodles in the wok for more than a couple of minutes, they will start to break apart. It’s so disappointing when you dig into a big bowl of noodles only to find it’s just a pile of short broken strands!

That is pretty much the only rule with this recipe – it must be cooked super quickly! Any longer than 5 minutes and it’s been on for too long.

So next time you’re wondering what to make for dinner – if you can find some dried noodles and bits and bobs in your fridge, make this! – Nagi x


Miso Grilled Chicken Salad Bowl

Place the miso paste, sesame oil and mirin in a large bowl. Mix until well combined.

Follow the video instructions for cutting the chicken breast into even pieces (cut in half, then cut the thick end of the breast in half lengthways). Add the chicken pieces to the miso paste mixture and toss until well combined.

Heat the vegetable oil in a non-stick frying pan over medium heat. Place the chicken pieces into the pan and cover with baking paper. Then place a lid or heavy pan on top of the baking paper to weigh down the chicken, making it cook faster and more evenly. Cook for 3-4 minutes on the first side. Then remove the lid and baking paper. Turn the chicken over and cook for another 2-3 minutes on the other side or until cooked through. Transfer the chicken to a chopping board to rest for a minute or so before slicing.

To assemble the salad, toss the salad leaves with Japanese Ginger & Sesame Salad Dressing. Divide among serving bowls. Scatter over the cherry tomatoes, corn and edamame beans. Top with chicken slices. Drizzle with extra dressing and serve.


My simple tips to making the BEST black pepper chicken stir fry

You will also want to velvet your chicken breast to make it amazingly juicy and tender. This is such a quick and easy step during preparation, but totally worth it. The meat ends up with that beautiful silky smooth, juicy texture. And it works for beef strips and pork strip as well!

Secondly, fresh curry leaves are really a must in this recipe. You can buy them from most good grocers and supermarkets nowadays. Dried leaves tend to lose their flavour and become chewy when cooked. Freeze any leftover leaves and use later, this way they won’t go to waste.

Although the classic Chinese pepper chicken recipe calls for preserved yellow beans, I simply use Japanese organic shiro (white) miso paste instead. It has a very similar texture and I find it more versatile in a Western kitchen. I also love having it simply as a miso soup for sipping.

Try to use the best quality ingredients where you can. See notes below on fresh and some organic, and opt for a few shortcuts as well.


Heat the oven to 180C, gas 4. Heat the oil in a flameproof and ovenproof dish on the hob until hot. Carefully add the chicken thighs, skin side down, and cook for 4-5 minutes until golden and crisp.

Remove from the hob and carefully pour over the stock and place in the oven for 15 minutes.

Remove the chicken from the oven and add the vegetables and lemon quarters to the pan, making sure to coat them in the stock, and season well. Return to the oven for 10 minutes, until the chicken is cooked through and the vegetables are just tender. Scatter with oregano and serve with new potatoes.


Fusion Chicken and Asparagus

Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.

The sauce used in this recipe combines Thai chili paste, fish sauce, black bean sauce, and oyster sauce with chicken stock for balance. The chicken is deep fried and asparagus, garlic, ginger, and Serrano peppers are stir-fried with the sauce.


Spicy Korean Miso Chicken Stir Fry

Gather the ingredients including rice vinegar, soy sauce, sesame oil, Gochujang, white miso, lemon, ginger, and garlic (not pictured below).

Using a hand mixer or food processor blend all the ingredients until they form a thick paste.

Cut the chicken thighs in to bite sized chunks.

Mix the chicken thighs with the spicy miso paste and place in your refrigerator overnight.

Mix with the Spicy Korean Miso Sauce

Preheat your Big Green Egg and the Cast Iron Wok as you get the ingredients together. We preheated the BGE to 500°.

Preheat the BGE with Lodge Cast Iron Wok

In addition to the marinated chicken thighs you will need to chop string beans in to 2″ pieces, slice a yellow onion, prep some Soba noodles, chop some green onions for garnish, and make a little extra spicy Korean sauce (Gochujang, Soy, and Rice Vinegar) for the stir fry.

Prep all the Stir Fry ingredients

Once the BGE and Wok are preheated sauté the onions and string beans in some vegetable oil. After about 5 minutes pull them off and set aside.

Stir Fry the Veggies first

Now add the marinated chicken thighs to the wok. Stir Fry this for about 10 minutes.

Stir Fry the Chicken next

Add back the vegetables and the additional spicy sauce. Stir fry for 2 minutes.

Add in the cooked Soba noodles and toss until coated and mixed through.

Pull the Stir Fry off the BGE and let rest for 5 minutes. Serve in bowls with white sesame seeds and green onions. Enjoy!

Serve Stir Fry topped with Sesame Seeds and Green Onions

We had to take an action shot for this post…


How to make Chicken and Broccoli Stir Fry

  1. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  2. Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  3. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the chicken and vegetables cook for 30 seconds. Add the cornstarch and bring to a boil cook for 1 more minute or until sauce has just started to thicken.
  4. Serve immediately, with rice if desired.

Ginger and garlic are so flavorful in this Chicken and Broccoli Stir Fry. We like to use locally grown ginger from the farmer’s market.



Comments:

  1. German

    How absurd

  2. Ariss

    Clever girl

  3. Slaton

    Oh, these Slavs!

  4. Feandan

    You commit an error. I can prove it. Write to me in PM, we will talk.

  5. Stevie

    Again the same thing. Hey, can I give you some fresh ideas ?!



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