Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 500 grams boneless, skinless chicken thighs with 1 tablespoon of white miso paste, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of brown sugar; marinate for 15 minutes.

2. 2

   In a separate small bowl, whisk together the remaining 1 tablespoon of white miso paste, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, the remaining 2 teaspoons of brown sugar, 1 tablespoon of cornstarch, 1 tablespoon of calamansi juice, and 1/4 cup of water or chicken broth until smooth, creating the stir-fry sauce.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, then add the marinated chicken and stir-fry for 4 minutes until lightly browned and mostly cooked through.

4. 4

   Push the chicken to one side of the wok and add 4 minced cloves of garlic, 1 thinly sliced medium yellow onion, and 1 grated thumb-sized piece of ginger, stir-frying for 2 minutes until fragrant.

5. 5

   Add 1 deseeded and sliced red bell pepper and 1 cup of chopped bok choy to the wok, stir-frying with the chicken and aromatics for 3 minutes until the vegetables are tender-crisp.

6. 6

   Pour the prepared stir-fry sauce over the chicken and vegetables, continuously stirring for 2 minutes until the sauce thickens and coats all the ingredients evenly.