Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of white miso paste, 1 tablespoon of tahini, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, and 1/2 teaspoon of red pepper flakes; add 500 grams of chicken breast cut into 1-inch pieces and marinate for at least 30 minutes.

2. 2

   Slice 1 large red bell pepper, 1 large green bell pepper, 1 medium onion, 1 medium zucchini, and dice 2 medium tomatoes, preparing all vegetables for stir-frying.

3. 3

   Heat 2 tablespoons of olive oil in a large wok or high-sided skillet over medium-high heat until shimmering.

4. 4

   Add the marinated chicken pieces to the hot wok and stir-fry for 5-7 minutes until the chicken is browned and mostly cooked through.

5. 5

   Introduce the sliced 1 medium onion, 1 large red bell pepper, and 1 large green bell pepper to the wok, continuing to stir-fry for 4-5 minutes until the vegetables begin to soften but remain crisp.

6. 6

   Stir in the sliced 1 medium zucchini and diced 2 medium tomatoes, cooking for another 3-4 minutes until the zucchini is tender-crisp and the tomatoes release their juices.

7. 7

   Taste the stir-fry and adjust seasonings if necessary, adding more salt or red pepper flakes to preference.

8. 8

   Garnish the Turkish Miso-Infused Chicken and Vegetable Stir-fry with 1/4 cup of fresh chopped parsley before serving immediately.