Miso-Ginger Chicken And Cabbage

• 3 tablespoons light miso paste
• 2 garlic, minced
• 1 teaspoon Asian sesame oil
• 3/4 cup chicken stock or low-sodium broth
• 3 tablespoons vegetable oil
• 1 1/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• Salt and freshly ground pepper
• 1/2 pound shiitake mushrooms, caps quartered
• 2 tablespoons minced ginger
• 3/4 pound Napa cabbage, coarsely chopped (4 cups)
• 3 ounces daikon radish, peeled and thinly sliced (1/2 cup)
• 2 scallions, thinly sliced

1. 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.
2. 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.

light miso paste, garlic, asian sesame oil, chicken stock, vegetable oil, skinless, salt, shiitake mushrooms, ginger, cabbage, daikon radish, scallions

Taken from www.myrecipes.com/recipe/miso-ginger-chicken-cabbage (may not work)