Keichan (Miso Chicken and Cabbage Stir-Fry)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Garlic and mixed miso are rubbed into the chicken breast, cut across the grain into 2 cm pieces, and it rests in the fridge for 15 minutes before cooking.
Read more
Carrot goes in first because it needs longer, then cabbage and green pepper, and the pan comes off the heat once the cabbage edges turn translucent and have picked up the miso left in the pan.
Ingredients
Instructions
- 1
Cut 200g chicken breast across the grain into 2cm pieces.
Finely grate 6g garlic and mix it with 32g miso, 6ml sake, and 8ml light soy sauce.
- 2
Massage the sauce into chicken for 1 minute and marinate under refrigeration for 15 minutes.
Cut cabbage to 4cm, carrot into 2mm by 4cm pieces, and pepper into 5mm strips.
- 3
Preheat a large pan over medium-high heat for 2 minutes and add 6ml oil.
Spread chicken with its marinade in one layer, sear untouched for 2 minutes, turn, and cook for 3 minutes.
- 4
Add carrot and cook for 2 minutes, then add cabbage and pepper.
Raise heat to high and toss for 4 minutes until cabbage edges turn translucent and chicken reaches at least 74C; serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
岐阜県学校栄養士会 · Checked: 2026-08-11
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