Spicy Korean Miso Chicken Stir Fry

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
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).

Spicy Korean Miso Chicken Stir fry
Mise en place

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

Spicy Korean Miso Chicken Stir fry
Spicy Korean Miso Sauce

Cut the chicken thighs in to bite sized chunks.

Spicy Korean Miso Chicken Stir fry
Cut the chicken thighs

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

Spicy Korean Miso Chicken Stir fry
Mix with the Spicy Korean Miso Sauce

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

Spicy Korean Miso Chicken Stir fry
Preheat the BGE with Lodge Cast Iron Wok

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.

Spicy Korean Miso Chicken Stir fry
Prep all the Stir Fry ingredients

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.

Spicy Korean Miso Chicken Stir fry
Stir Fry the Veggies first

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

Spicy Korean Miso Chicken Stir fry
Stir Fry the Chicken next

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

Spicy Korean Miso Chicken Stir fry
Add the Chicken back in

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

Spicy Korean Miso Chicken Stir fry
Add the Soba Noodles

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

Spicy Korean Miso Chicken Stir fry
Serve Stir Fry topped with Sesame Seeds and Green Onions

We had to take an action shot for this post…

Spicy Korean Miso Chicken Stir fry
Enjoy that first bite!

4.0 from 1 reviews
Spicy Korean Miso Chicken Stir fry
 
Prep time
Cook time
Total time
 
This stir fry is easy to make and features the spicy flavors of Korea.
Author:
Recipe type: Chicken
Cuisine: Korean
Serves: 4
Ingredients
  • 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
  1. Gather the ingredients including rice vinegar, soy sauce, sesame oil, Gochujang, white miso, lemon, ginger, and garlic.
  2. Using a hand mixer or food processor blend all the ingredients until they form a thick paste.
  3. Take the chicken thighs and cut them in to bite sized chunks.
  4. Mix the chicken thighs with the spicy miso paste and place in your refrigerator overnight.
  5. Preheat your Big Green Egg and the Cast Iron Wok as you get the ingredients together. We preheated the BGE to 500°.
  6. 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.
  7. 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.
  8. Now add the marinated chicken thighs to the wok. Stir Fry this for about 10 minutes.
  9. Add back the vegetables and a the additional spicy sauce. Stir fry for 2 minutes.
  10. Add in the cooked Soba noodles and toss until coated and mixed through.
  11. 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
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7 comments on “Spicy Korean Miso Chicken Stir Fry

  1. Lovely recipe! I’ve got all of these ingredients on hand so will def be making soon ;). Don’t you just love stir-frys? It’s the perfect weeknight meal!

  2. Beautiful recipe, well balanced. I just love miso! Had my vegan friend over, so I made hers with tofu while we had chicken and it was very good too! Thank you! 🙂