Spicy Korean Miso Chicken Stir Fry

Our trend of Korean influenced meals continues with this delicious stir fry. Quick, easy, and packed with authentic flavors this Spicy Korean Stir Fry is a winner! This recipe takes advantage of our Lodge Cast Iron Wok and our Big Green Egg. But you can easily transition this to your kitchen and a frying pan if you need to. Please sit back, grab an OB Lager, and enjoy this recipe for Spicy Korean Miso Chicken Stir Fry.

Spicy Korean Miso Chicken Stir Fry

Gather the ingredients including rice vinegar, soy sauce, sesame oil, Gochujang, white miso, lemon, ginger, and garlic (not pictured below).

Using a hand mixer or food processor blend all the ingredients until they form a thick paste.

Cut the chicken thighs in to bite sized chunks.

Mix the chicken thighs with the spicy miso paste and place in your refrigerator overnight.

Preheat your Big Green Egg and the Cast Iron Wok as you get the ingredients together. We preheated the BGE to 500°.

In addition to the marinated chicken thighs you will need to chop string beans in to 2″ pieces, slice a yellow onion, prep some Soba noodles, chop some green onions for garnish, and make a little extra spicy Korean sauce (Gochujang, Soy, and Rice Vinegar) for the stir fry.

Once the BGE and Wok are preheated sauté the onions and string beans in some vegetable oil. After about 5 minutes pull them off and set aside.

Now add the marinated chicken thighs to the wok. Stir Fry this for about 10 minutes.

Add back the vegetables and the additional spicy sauce. Stir fry for 2 minutes.

Add in the cooked Soba noodles and toss until coated and mixed through.

Pull the Stir Fry off the BGE and let rest for 5 minutes. Serve in bowls with white sesame seeds and green onions. Enjoy!

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Spicy Korean Miso Chicken Stir fry

The BBQ Buddha

This stir fry is easy to make and features the spicy flavors of Korea.

4.50 from 2 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Chicken

Cuisine Korean

Servings 4

Ingredients

  

1x2x3x

• 2 Lbs boneless skinless chicken thighs
• 3 Tbls miso paste
• One 2-inch piece fresh ginger minced
• 6 garlic cloves minced
• 1 lemon zested
• 2 Tbls vegetable oil
• 1 Tbls sesame oil
• 2 Tbls rice vinegar set aside 1 Tbls
• 2 Tbls soy sauce set aside 1 Tbls
• 2 Tbls Gochujang set aside 1 Tbls
• 1 Lb Green Beans cut in to 2” pieces
• 1 Medium Yellow onion sliced
• 1 sleeve of Soba Noodles cooked
• 3 Tbls Cooking Oil

Instructions

 

• Gather the ingredients including rice vinegar, soy sauce, sesame oil, Gochujang, white miso, lemon, ginger, and garlic.
• Using a hand mixer or food processor blend all the ingredients until they form a thick paste.
• Take the chicken thighs and cut them in to bite sized chunks.
• Mix the chicken thighs with the spicy miso paste and place in your refrigerator overnight.
• Preheat your Big Green Egg and the Cast Iron Wok as you get the ingredients together. We preheated the BGE to 500°.
• In addition to the marinated chicken thighs you will need to chop string beans in to 2" pieces, slice a yellow onion, prep some Soba noodles, chop some green onions for garnish, and make a little extra spicy Korean sauce (Gochujang, Soy, and Rice Vinegar) for the stir fry.
• Once the BGE and Wok are preheated sauté the onions and string beans in some vegetable oil. After about 5 minutes pull them off and set aside.
• Now add the marinated chicken thighs to the wok. Stir Fry this for about 10 minutes.
• Add back the vegetables and a the additional spicy sauce. Stir fry for 2 minutes.
• Add in the cooked Soba noodles and toss until coated and mixed through.
• Pull the Stir Fry off the BGE and let rest for 5 minutes. Serve in bowls with white sesame seeds and green onions. Enjoy!

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Summary

Recipe Name

Spicy Korean Miso Chicken Stir Fry

Published On

2015-04-21

Preparation Time

30m

Cook Time

20m

Total Time

50m

Average Rating

4 Based on 5 Review(s)