Creating this Keto Miso Chicken happened a bit by accident. A friend came over for dinner and cooked us some delicious Japanese style beef stir fry, and it got my cooking brain excited.
For the next week all I ate and cooked was Japanese food, and of course Miso paste is a staple in Japanese cuisine. It is made from soy beans so if you are so intolerant obviously you need to steer clear of these Keto Miso Chicken.
For the rest of us, this is a delicious, sticky marinade that has just the right amount of savoury and sweet combined to give it that uniquely Japanese flavour profile.
You can also marinate the meat in the Keto Miso Chicken sauce ahead of time, however this worked just as well and had plenty of flavour without marinating it.
I used white miso paste to create the subtle flavour in my Keto Miso Chicken. The white miso paste is also called Shiro paste, and it was easily found in the asian section of my supermarket. If you have trouble you could also try an asian grocer.
Now, what to do with the rest of the bag of miso paste? Better put my thinking cap on..
Note: This recipe comes in at 12 grams net carbs, mostly due to the beans. You could lower the amount of beans or serve with cauliflower rice if you want to achieve a lower carb dish.
Keto Miso Chicken with Beans
This tasty stir fry uses the classic Japanese flavour of white miso, tossed over chicken thighs and beans for the ultimate quick and easy stir fry.
Serves 2 on its own or 4 with cauliflower rice.
- 400 grams chicken thigh fillets roughly diced
- 250 grams green beans washed and trimmed
- 2 tablespoons coconut oil
- 2 tablespoons white miso paste
- 1 tabelspoon sesame oil
- 1 tablespoon rice vinegar
- 5 drops liquid stevia or other sweetener
- 1/2 teaspoon chilli flakes
- 1 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1 tablespoon soy sauce or tamari
- 2 spring onions thinly sliced
- 2 tablespoons sesame seeds
Dice the chicken thighs roughly. Prepare the beans by washing and trimming the edges.
Whisk together the sauce ingredients and 2 tablespoons of water.
In a large frying pan or wok, heat the coconut oil over high heat until melted. Add the beans and fry for 2 minutes until just starting to wilt.
Add the chicken and fry until golden and just cooked through. Set the chicken and beans aside.
Add the miso sauce to the frying pan and fry for 1 minute over high heat. Return the chicken and beans to the pan, including any juices that have run out.
Toss to combine thoroughly, ensuring all chicken and beans are covered in the miso sauce and are heated through.
Serve immediately topped with sesame seeds and sliced spring onions.