dinner · lunch · Japanese-inspired
Miso Ginger Chicken & Fennel Stir-Fry with Buckwheat
A umami stir-fry with chicken breast, fennel, and a miso ginger finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 3 cups fennel, sliced
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp miso
- 2 tbsp rice vinegar
- 1 tbsp ginger, grated
- 3 cups buckwheat
- ½ cups scallion
- 1 tbsp sesame seed
Equipment
Wok
How to make it
- 1
Heat the olive oil in a wok; cook the chicken breast and fennel with salt over high heat.
- 2
Add the miso, rice vinegar, ginger, scallion, and sesame seed. Cook the chicken breast until the center reaches 165°F.
- 3
Serve the stir-fry over the buckwheat.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, tree-nut-free.
Contains sesame and soy. Packaged ingredients can vary, so check labels and cross-contact information.
