Miso Chicken With Bell Peppers Recipe

INGREDIENTS

2 pieces chicken breasts or chicken thighs – cut into bite size pieces
2.5 tbsp vegetable oil
4-5 cloves garlic – coarsely chopped
1 small red bell pepper - chopped
1 small green bell peppers - chopped
1/2 tsp Season with Spice’s Japanese Seven Spice, or to taste*

For the marinade: 

1 tsp reduced sodium soy sauce
1 tsp rice wine, or dry sherry  
1 tsp cornstarch
1/2 tsp toasted sesame oil

Sauce: 

2 tsp reduced sodium soy sauce
1 tbsp rice wine, or dry sherry
1 tbsp yellow miso paste*

DIRECTIONS

1. In a medium bowl, stir together all the marinade ingredients. Toss the chicken in the marinade and set aside (allow to marinate for at least 10 minutes).
2. In a small bowl, stir together soy sauce, rice wine and miso paste. Set aside.
3. Heat a wok over high heat until very hot. Swirl in oil to coat the bottom of the wok. Add in the chicken pieces, spreading it out as much as possible. Allow the edges to sear and lightly brown, then stir to cook all sides until just cooked through - about 2-3 minutes more. Transfer chicken to a bowl (leaving the oil in the wok), and set aside.
4. Turn fire to medium low. Swirl in one tablespoon of oil into the wok. Add in garlic, and cook until aromatic (about 10-12 seconds). Turn fire up to high, add in the bell peppers and cook for about 2-3 minutes, or until the peppers are tender-crisp. 
5. Now return the chicken to the wok, toss to combine and then add in the sauce. Cook for another minute or two - making sure to stir and toss the ingredients well (add in one or two tablespoon of water if needed). Season with Japanese Seven Spice, and give everything a quick toss. 
6. Turn fire off and transfer to a serving plate. 
7. Serve hot with steamed rice.

Source : Season with Spice

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