About
Delicious, Asian-inspired dish, on the Big Green Egg!
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.
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Crafterella featured Spicy Korean Chicken Miso Stir Fry 13 Sep 22:00
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Emma H. favorited Spicy Korean Chicken Miso Stir Fry 18 Aug 23:43
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Mademoiselle Jo favorited Spicy Korean Chicken Miso Stir Fry 11 Aug 18:55
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rosa r. favorited Spicy Korean Chicken Miso Stir Fry 11 Aug 11:56
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Kay Bay favorited Spicy Korean Chicken Miso Stir Fry 10 Aug 15:20
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Chris S. published their project Spicy Korean Chicken Miso Stir Fry 10 Aug 11:16
You Will Need
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Step 1
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 these ingredients until they form a thick paste. -
Step 2
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. -
Step 3
Preheat your Big Green Egg and the Cast Iron Wok as you get the ingredients together. We preheated the BGE to 500°.
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Step 4
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.
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Step 5
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.
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Step 6
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. -
Step 7
Pull the Stir Fry off the BGE and let rest for 5 minutes. Serve in bowls with white sesame seeds and green onions. Enjoy!