This recipe is an easy to throw together weeknight meal. I served this with roasted broccoli, but it would go well with a variety of veggies!
Yield: 4 servings
Prep time: 10 minutes
Total time: 30 minutes
1 lb | chicken breast, cubed
1 | shallot, diced (optional)
2 1/2 tbsp | soy sauce
1 tbsp | fresh ginger, minced
1 1/2 tsp | white miso paste
1 tbsp | sesame oil
2 tsp | cornstartch
1/4 tsp | asafetida
1 tbsp | extra virgin olive oil
Sesame seeds to garnish
- In a skillet over medium heat add the olive oil and allow it to heat up. Once the oil is hot add in the shallot and cook until it begins to soften. Then add the chicken to the skillet. Make sure to flip occasionally, it should take between 7-10 minutes to cook through.
- While the chicken is cooking, start working on the sauce. In a small bowl mix together the soy sauce, ginger, miso paste, sesame oil, asafetida, and cornstarch. Mix well so there are no clumps of miso or cornstarch, a whisk works best for this.
- When the chicken is cooked add in the sauce and cook until it is thoroughly heated and has thickened, stirring occasionally, about 3-5 minutes.
- Garnish with sesame seeds and serve with veggies and your favorite grain!