Today’s dish features tender chicken thighs and summer vegetables stir-fried in a thick, savory miso and ginger sauce, inspired by a popular set meal from a busy Japanese diner.
Marinating the chicken in the sauce before cooking gives it an extra-deep, rich flavor.
☆ Guaranteed to make you crave extra rice
☆ Also perfect for lunchboxes!
15 minutes
Kitchen of Love & Healing
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz boneless, skin-on chicken thigh
- 1 1/2 cup cups cabbage, roughly chopped
- 0.5 onion, sliced into thin wedges
- 0.5 green bell pepper,roughly chopped
- 6 shakes black pepper
- 2 tbsp. vegetable oil
- A1 tbsp. mentsuyu (4x concentrate) (If using 3x concentrate, use 1 1/2 tbsp.)
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. mirin
- A1 tbsp. miso paste
- A1 tsp. grated ginger
- A1 garlic clove, grated
INSTRUCTIONS
- 1
Marinate the chicken.
Trim excess skin and yellow fat from the chicken. Cut diagonally into ½-inch thick slices.
In a small bowl, mix all A ingredients (mentsuyu, sake, mirin, miso, ginger, and garlic), then pour into a zip-top bag with the chicken.
Massage to coat and let marinate for 30 minutes. (You can also freeze it for up to 1 month or refrigerate for 2–3 days.)
- 2
Prepare the vegetables.
Roughly chop the cabbage. Cut the onion into wedges and bell peppers into chunks.
- 3
Cook the chicken.
Heat 1 tbsp. of the vegetable oil in a frying pan over high heat.
Add the marinated chicken to the pan along with the marinade.
Cook on both sides until fully cooked and nicely browned.
Remove the chicken from the pan (including any juices).
Tip: Partially cover the pan with a lid to avoid oil splatter.
- 4
Stir-fry the vegetables.
Add the remaining 1 tbsp. of oil to the same pan.
Add the onion, cabbage, and bell pepper. Sprinkle a pinch of salt (not listed) and stir-fry over high heat until just softened and lightly browned.
Avoid overcooking—the veggies should retain some crunch.
- 5
Finish.
Return the chicken and its juices to the pan. Sprinkle with black pepper and stir-fry over high heat for another 1–2 minutes until everything is well coated and heated through.
RecipeID
129
Tips & Notes
・You can substitute pork slices if desired.
・Use any type of miso paste—we used awase miso (mixed miso) in the photo.
・Cook quickly over high heat for the best flavor.
・You can add other vegetables like carrots or shimeji mushrooms if available.
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About Me I’m based in Aichi Prefecture and share home-cooked recipes created from my own unique perspective and intuition—recipes I truly believe are delicious. 🍀 With just a small twist on everyday dishes, my “magic recipes” can turn them into something irresistibly tasty. You might even discover some unexpected secret techniques or hidden flavors! I carefully explain each step, sharing the purpose and principles behind it so you can understand not only how to cook, but also why. To me, cooking is a heartfelt creation—your personal message to the people you care about. That message travels through the food, sparking a silent conversation the moment they take a bite. I hope you’ll enjoy those beautiful, unspoken conversations, and create special moments that spread warmth and connection. Awards & Achievements ・ April 2025 – House Foods “Kaori Salt” Recipe Contest – House Foods Award ・ November 2024 – S&B Foods Mustard Recipe Contest – MAILLE Award ・ May 2024 – Kikkoman “Wagaya wa Yakinikuya-san” Recipe Contest – Grand Prize ・ May 2024 – Yamaki Dashi Pack Recipe Contest – Grand Prize ・ 2023 – Nadia Best Video Award, Artist Meal Plan Award, and Monthly MVP ・ Featured in Nadia Magazine Vol. 09, 12, and 13 Cooking is a letter from the heart—let’s fill it with love.