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Japanese Miso Stir-Fried Chicken Thigh Teishoku

groups1 servingspeedEasycountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillStir-fry
Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

15 Steps Total
01
Preparation
00:01:02

Tear and wash 80g cabbage, then cut it into bite-sized pieces.

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Watch out

Keep the knife steady when cutting cabbage to avoid slipping and cutting your fingers.

Ingredients:Cabbage
Tools:chef's knifecutting board
02
Preparation
00:01:21

Take 1/4 green bell pepper, cut in half, remove seeds and stem, then slice into strips.

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Watch out

The skin of bell pepper is smooth

flatten it and cut from the inner side for safety

Ingredients:green bell pepper
Tools:chef's knife
03
Preparation
00:01:45

Slice 10g carrot thinly, stack the slices, then julienne them into fine strips.

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Watch out

Carrot is hard

slow down and hold it firmly while slicing

Ingredients:Carrot
Tools:chef's knife
04
Preparation
00:01:58

Slice 1/4 onion thinly along the grain.

Ingredients:Onion
Tools:chef's knife
05
Preparation
00:02:11
warningStay safe

After handling raw chicken, thoroughly clean the cutting board and knife, and wash hands with soap to prevent cross-contamination. Raw chicken carries bacteria risks; never let tools touching raw meat contact cooked food directly.

Trim excess fat and connective tissue from 250g boneless chicken thigh, then cut into even bite-sized pieces.

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Watch out

Cut chicken pieces evenly so they cook through at the same rate in the pan.

Ingredients:chicken thighs (bone-in, skin-on, cut in half)
Tools:chef's knife
06
Preparation
00:02:38

Grate 2 cloves of garlic and 5g ginger into fine paste using a grater into a glass bowl.

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Watch out

Be careful not to grate your fingertips when the garlic or ginger pieces become small.

Ingredients:Garlic (2 clove)ginger (5 g)
Tools:gratermixing bowl
07
Preparation
00:03:01

Pour 1 tbsp sake over the grater into the bowl to rinse off stuck fibers, then add 1 tbsp mirin, 1 tbsp soy sauce, and 2 tsp miso paste. Whisk until miso is smooth and fully dissolved.

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Watch out

Miso paste is thick

whisk it thoroughly until smooth, otherwise flavor will be uneven

Ingredients:Sake or Rice Wine (1 tbsp)mirin (1 tbsp)soy sauce (1 tbsp)miso paste (2 tsp)
Tools:whisk
08
Active Cooking
00:05:07

Pour 1 tbsp cooking oil into a frying pan, turn heat to medium, swirl to coat bottom, and preheat the pan.

local_fire_departmentMedium heat, about 30 seconds
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Watch out

Do not add vegetables before pan is fully hot, otherwise they will absorb oil and lose crispness.

Ingredients:Cooking oil (1 tbsp)
Tools:Frying pan
09
Active Cooking
00:05:20

Add sliced onion and carrot into the pan, stir-fry over medium heat until the onion becomes soft and translucent.

local_fire_departmentMedium heat, about 1-2 minutes
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Watch out

Keep stirring continuously to prevent onions from burning and tasting bitter.

Ingredients:Onion (0.25 piece)Carrot (10 g)
Tools:chopsticks
10
Active Cooking
00:05:37

Add 80g cabbage to the pan and toss rapidly until all cabbage leaves are coated with oil.

local_fire_departmentMedium heat, about 30 seconds
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Watch out

Only coat cabbage briefly with oil

do not overcook now or it will release water and lose crunch later

Ingredients:Cabbage (80 g)
Tools:chopsticks
11
Active Cooking
00:05:47

Season vegetables with 0.5 tsp salt and 0.25 tsp black pepper, toss briefly, turn off heat immediately, and transfer them onto a tray to prevent overcooking.

local_fire_departmentMedium heat then off, about 20 seconds
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Watch out

Transfer vegetables immediately

residual heat in the pan will make them soggy

Ingredients:Salt (0.5 tsp)crushed black pepper (0.25 tsp)
Tools:tray
12
Active Cooking
00:06:01

Turn heat to medium, place 250g chicken thigh skin-side down in the pan, fry until fat renders and both sides turn golden brown. Check doneness by poking and opening the largest piece with chopsticks to ensure it is cooked through and white inside.

local_fire_departmentMedium heat, about 4-5 minutes
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Watch out

Hot oil may splatter while frying chicken

turn pieces carefully to avoid burns

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (250 g)
Tools:chopsticks
13
Active Cooking
00:06:31

Return all cooked vegetables back into the pan with the chicken, then add the 1/4 sliced green bell pepper.

local_fire_departmentMedium heat, about 15 seconds
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Watch out

Green peppers discolor easily if cooked too long

add them near the end to keep their vibrant green color

Ingredients:green bell pepper (0.25 piece)
Tools:chopsticks
14
Active Cooking
00:06:43

Pour the prepared miso sauce into the pan, stir-fry rapidly so the sauce boils and reduces, coating all chicken and vegetables evenly with a rich glaze.

local_fire_departmentMedium heat, about 20-30 seconds
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Watch out

Miso burns easily due to sugars

stir rapidly once added and turn off heat promptly

Tools:chopsticks
15
Active Cooking
00:06:58

Turn off heat immediately, transfer the piping hot stir-fried miso chicken into a serving dish, and serve with steamed rice and miso soup.

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Watch out

The pan and food are extremely hot

handle with care when plating to prevent burns

Tools:serving dish

groceryAll Ingredients

chicken thighs (bone-in, skin-on, cut in half)250 g
Cabbage80 g
green bell pepper0.25 piece
Carrot10 g
Onion0.25 piece
Garlic2 clove
ginger5 g
Sake or Rice Wine1 tbsp
mirin1 tbsp
soy sauce1 tbsp
miso paste2 tsp
Cooking oil1 tbsp
Salt0.5 tsp
crushed black pepper0.25 tsp

blenderAll Tools Needed

chef's knifecutting boardgratermixing bowlwhiskFrying panchopstickstrayserving dish