Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 3 tablespoons red miso paste, 1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 2 tablespoons minced chipotle in adobo sauce, 1-inch grated fresh ginger, and 3 minced fresh garlic cloves.

2. 2

   Toss 1.5 pounds of 1-inch cut boneless, skinless chicken breast pieces with 1 tablespoon of the prepared sauce to coat evenly.

3. 3

   Heat 1 tablespoon sesame oil in a large wok or skillet over high heat until shimmering, then add the marinated chicken and stir-fry for 4-5 minutes until browned and cooked through, then remove the chicken and set it aside.

4. 4

   Add the remaining 1 tablespoon sesame oil to the wok, then add 1 small thinly sliced yellow onion, 1 medium cored, seeded, and sliced red bell pepper, and 1 medium cored, seeded, and sliced green bell pepper, and stir-fry for 3 minutes until slightly tender-crisp.

5. 5

   Add 1 cup trimmed snap peas to the vegetables and continue to stir-fry for an additional 2 minutes.

6. 6

   Return the cooked chicken to the wok with the vegetables, pour in the remaining miso-chipotle sauce, and bring it to a simmer, stirring to combine all ingredients well.

7. 7

   In a separate small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, then stir this mixture into the simmering sauce in the wok and cook for 1 minute until the sauce thickens to your desired consistency.