![Miso-Ginger Chicken and Cabbage](https://cdn.statically.io/img/www.foodandwine.com/thmb/rgoehEXliQgRM9qnDWmUShGv4Dg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200905-xl-miso-ginger-chicken-and-cabbage-191d2d701c674433a0f469693345fe2e.jpg)
Ingredients
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3 tablespoons light miso paste
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2 garlic cloves, minced
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1 teaspoon Asian sesame oil
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3/4 cup chicken stock or low-sodium broth
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3 tablespoons vegetable oil
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1 1/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
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Salt and freshly ground pepper
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1/2 pound shiitake mushrooms, caps quartered
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2 tablespoons minced ginger
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3/4 pound Napa cabbage, coarsely chopped (4 cups)
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3 ounces daikon radish, peeled and thinly sliced (1/2 cup)
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2 scallions, thinly sliced
Directions
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In a bowl, whisk the miso, garlic, sesame oil and 1/2 cup of the stock. In a large skillet, heat the vegetable oil. Add the chicken, season with salt and pepper and cook over high heat until just cooked through, 4 minutes; using a slotted spoon, transfer to a plate.
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Add the shiitake, ginger and the remaining stock to the skillet. Cover and cook over moderate heat until the shiitake are tender, 2 minutes. Add the cabbage and chicken and stir-fry over high heat for 1 minute. Add the miso sauce and bring to a simmer. Stir in the daikon and scallions. Transfer to bowls and serve.
Suggested Pairing
Minerally white Burgundy.