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Miso Chicken and Green Bean Stir-Fry

4.5

(61)

Image may contain Plant Food Dish Meal Produce and Vegetable
Photo by Alex Lau, Food Styling by Susie Theodorou

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

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What you’ll need

Recipe information

  • Yield

    2 servings

Ingredients

2

garlic cloves, thinly sliced

1

Tbsp. soy sauce

1

Tbsp. white miso

1

tsp. curry powder

1

tsp. finely grated ginger

3

Tbsp. extra-virgin olive oil, divided

1

lb. skinless, boneless chicken breasts

Kosher salt

¼

tsp. sugar

12

oz. trimmed string beans, sugar snap peas, and/or snow peas

½

cup fresh or frozen baby peas, thawed

2

scallions, thinly sliced

Preparation

  1. Step 1

    Mix garlic, soy sauce, miso, curry powder, ginger, and 1 Tbsp. oil in a small bowl; set aside.

    Step 2

    Slice chicken breasts crosswise into ½"-thick strips. Season with salt and sprinkle with sugar. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook chicken in a single layer, undisturbed, until well browned, 2–3 minutes. Turn and continue to cook just until exterior of chicken is opaque (it won’t be cooked through and the second side won’t get much if any color, and that is fine!), about 30 seconds longer. Transfer to a plate.

    Step 3

    Cook beans and remaining 1 Tbsp. oil in same skillet over medium-high heat, tossing often, until beans are bright green and lightly charred in spots, about 2 minutes. Transfer to plate with chicken. Reduce heat to medium. Add reserved curry paste and cook, stirring constantly, until paste darkens and garlic softens, about 1 minute. Add peas and ½ cup water. Return chicken and beans to skillet and cook, tossing occasionally, until sauce is reduced by more than half and thickens, 2–3 minutes.

    Step 4

    Transfer chicken and vegetables to a platter. Top with scallions.

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Reviews (61)

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  • I think the strength of this recipe is that it provides a solid foundation for an extremely quick stir fry. I read the comments beforehand and doubled the paste (although I did have slightly more chicken and veggies than the recipe calls for) added a tablespoon of mirin and one of rice vinegar to the paste to add a hit of acidity and I think it was a good call. Since I added mirin to the paste I left out the sugar on the chicken. All in all its not amazing but it is good and soooo quick--because of that I will make it again but I will try messing with the paste a bit more.

    • Joss from Texas

    • Austin, Texas

    • 5/13/2023

  • I've made this a couple of times, and it's decent, but not outstanding. I think the quality of miso paste really affects the sauce.

    • Katherine

    • Connecticut

    • 12/6/2022

  • 1 lb of chicken for 2 servings? This is more like 4 servings. Great dish. I served with tossed salad on the side.

    • Cindy Austin

    • Austin, TX

    • 5/5/2022

  • Doubled the sauce - I thought it was a bit much. I'd go with the regular recipe if I ever decided to make this again - which I won't because it wasn't that great. On the bright side, it's a pretty healthy meal.

    • Doston

    • Orlando, FL

    • 4/30/2022

  • Just average. I took commenters advice and doubled the sauce (necessary!). Quick, easy meal but I thought the flavor was just ok.

    • Andrea

    • 4/13/2022

  • I would recommend Thai green curry. Also, leave out sugar. Not needed and not healthy. Instead of water use a bit of dry vermouth or sherry

    • Cate Carney

    • Ireland

    • 4/6/2022

  • This was great. I am allergic to peas so I made a version with eggplant instead. Also used ground pork because that's what I had. Would make again!

    • Angela

    • Palo Alto, CA

    • 2/15/2022