MISO CHICKEN AND MUSHROOM STIR-FRY
Miso Chicken and Mushroom Stir-Fry is a savoury, umami-rich dish that combines tender chicken, earthy mushrooms and a miso-infused glaze for a balanced and profoundly flavourful meal. The miso paste enhances the dish with its signature salty-sweet complexity, while the mushrooms add a rich, meaty texture that pairs beautifully with the juicy chicken. Stir-frying in olive oil allows the ingredients to retain their natural taste and texture while bringing everything together in a delicious, lightly caramelised sauce. This dish is an excellent option for a quick, nutritious meal that doesn’t compromise on taste and is packed with lean protein and essential nutrients. Whether enjoyed on its own, served over rice or paired with noodles, this Miso Chicken and Mushroom Stir-Fry is a simple yet satisfying recipe that brings bold, umami-packed flavours to your dinner table in just minutes.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
Stir-Fry
OCCASION/HOLIDAY
Weeknight Dinner, Quick Meal, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, High Protein, Quick & Easy
DISH TYPE
Stir-Fry
INGREDIENTS
These are the ingredients for Miso Chicken and Mushroom Stir-Fry:
- 100g chicken breast, sliced
- 30g mushrooms, sliced
- 1 tsp miso paste
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 180
- Protein: 24g
- Carbohydrates: 4g
- Fat: 6g
- Saturated Fat: 1g
- Fibre: 1g
- Sodium: 350mg
- Sugar: 1g
PREPARATION
- Prepare The Chicken: Slice the chicken breast into thin strips to ensure even cooking and maximum flavour absorption.
- Heat The Pan: Place a non-stick pan over a medium-high flame and add the olive oil, allowing it to heat for about 30 seconds.
- Cook The Chicken: Add the sliced chicken to the pan and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
- Sauté The Mushrooms: In the same pan, add the mushrooms and cook for 2 minutes until they soften and release their juices.
- Incorporate The Miso: Stir in the miso paste, mixing it well with the mushrooms. Add a splash of water if needed to create a light sauce.
- Combine Everything: Return the cooked chicken to the pan and toss to coat it evenly in the miso sauce.
- Serve Immediately: Remove from heat and enjoy hot, either on its own or with a side of rice, quinoa or steamed greens.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS
- Use High-Quality Miso Paste: White or yellow miso works best for a mild, slightly sweet flavour, while red miso gives a deeper umami taste.
- Don’t Overcook The Chicken: Stir-frying quickly over high heat keeps the chicken tender and juicy.
- Enhance The Miso Glaze: Add a teaspoon of rice vinegar or honey for a more balanced, sweet-tangy depth.
- Prevent Miso From Burning: Stir miso with a splash of water before adding it to the pan to distribute it evenly.
- For Extra Umami: Sprinkle with sesame seeds or add a drizzle of toasted sesame oil before serving.
VARIATIONS
- Vegetarian Alternative: Replace chicken with tofu or tempeh for a plant-based version.
- Additional Vegetables: Toss in baby bok choy, bell peppers or snow peas for more texture and colour.
- Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha for heat.
- Garlic & Ginger Boost: Sauté minced garlic and grated ginger with the mushrooms for an extra layer of flavour.
- Low-Sodium Option: Use a low-sodium miso paste and add a splash of water instead of additional salt.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat to maintain the best texture.
- Freezing: Cooked chicken can be frozen separately for up to 1 month. Thaw overnight in the fridge before reheating.
- Meal Prep: Pre-slice the chicken and mushrooms in advance for a quicker cooking process.