Ingredients

1/4 cup  reduced-sodium chicken broth (see Tips for Two) 3 tablespoons  miso, preferably white (see Note) 2 tablespoons  rice vinegar 1 tablespoon  mirin (see Note) 2 teaspoons  minced fresh ginger 1 teaspoon  canola oil 8 ounces  boneless, skinless chicken breast, trimmed of fat and thinly sliced 1 cup  thinly sliced carrots 1/4 cup  water 1   medium red bell pepper, thinly sliced 1 cup  frozen peas, thawed Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.Notes: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Akamiso (red miso), made from barley or rice and soybeans, is salty and tangy, and the most commonly used miso in Japan. Use in marinades for meat and oily fish, and in long-simmered dishes. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.

Description

Miso Chicken Stir-Fry, Recipe

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