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Ingredients

• 3 tablespoons  light miso paste
• 2   garlic cloves, minced
• 1 teaspoon  Asian sesame oil
• 3/4 cup  chicken stock or low-sodium broth
• 3 tablespoons  vegetable oil
• 1 1/4 pound  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
• 3 ounces  daikon radish, peeled and thinly sliced
• 2   scallions, thinly sliced

Description

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

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