Chicken stir-fry with miso curry from Bon Appétit Magazine, May 2020 (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ripleypickles on May 18, 2024

    Excellent sauce/paste recipe. Would increase the amount of ginger and double or triple the amount to use more vegetables. Very freezable.

  • anya_sf on November 01, 2020

    I doubled the recipe, but tripled the sauce (with slightly less oil). Because the ingredients were crowded in the wok, they took longer to cook and I had to make adjustments. The string beans didn't get tender enough, so I added some water and covered the wok for a few minutes to steam them. After adding the curry paste, water, and peas, I added in the chicken (not the beans yet), but realized the sauce wouldn't reduce enough without overcooking the chicken, so I mixed in a cornstarch slurry to thicken the sauce. The sauce was pretty salty on its own, but quite good with the chicken, beans, and some rice.

  • meggan on August 28, 2020

    Meh. I doubled the sauce because there didn't seem to be enough but for some reason, this was still unexciting.

  • chawkins on June 02, 2020

    Thanks to the heads up from Rinshin, I found a fine use for the snow peas harvested from the garden this morning. Visually and shape-wise, I think red bell pepper strips or carrot slices would be a better choice than the peas.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.