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As you might have noticed with my Wild Garlic and Pork Dumplings my wild garlic ‘thing’ this spring is using them in place of garlic chives in Asian-inspired recipes, and today I’ve got another delicious one for you: this Japanese-style Wild Garlic and Chicken Stir Fry. Tender pieces of chicken breast (yes, really – it is all about how you cut it!) and plenty of wild garlic leaves come together in a quick, miso-and-chilli sauce for the perfect weeknight recipe to serve over rice, ready and on the table in under 30 minutes.
I say Japanese-inspired because it is an adapted version of this Chicken Stir-fry with Garlic Chives: we wanted more sauce for starters (as well as, you know, using wild garlic instead of garlic chives) and because as it was what I had (two identical jars both open in the fridge, inexplicably) I use Chinese Chinese Chilli Bean Sauce (Toban Djan)ad instead of the called for Doubanjiang (Spicy Chilli Bean Paste) – both contain chilli and soy beans, and you can use either. I’ve seen plenty of recipes written by Japanese home cooks living in Western countries using the Chinese sauce in their recipes too (it’s probably a question of availability) but I like to ring the changes.
Frequently Asked Questions
I don’t have white miso paste in the fridge but I have red or brown. Can I use that instead?
Yes! I actually ran out of white miso paste half way through testing this so I made a few versions using red and it was just as delicious. You could use Korean doenjang if you have it, too.
Can I scale this serves two Wild Garlic and Chicken Stir Fry up to serve more people?
Yes you can, there are just a few things you’ll need to keep in mind. First, cooking the chicken pieces will take longer, so factor that into your cooking time. Second, vey using a very large wok or frying pan you won’t be able to wilt all the wild garlic at once here, it’s like spinach. So add it to the chicken in batches before finishing the stir fry with the sauce.
100g is a LOT of wild garlic, won’t I end up with garlic breath?
Actually, in this dish it is REALLY mild, and you only get the slightest hint of garlic flavour. I like that this recipe is another way of looking at wild garlic as more than a flavouring, especially now we’re at the end of the season where the leaves are big and abundant!
This delicious Japanese-inspired Wild Garlic and Chicken Stir Fry recipe is ready and on the table in under 30 minutes, made with a quick and slightly spicy miso sauce.
Ingredients
Scale
For the Wild Garlic and Chicken Stir Fry
1 large chicken breast
freshly ground sea salt and black pepper
2 tbsp flour
100g wild garlic, stems removed and roughly chopped
toasted sesame oil
For the Stir Fry Sauce
1 1/2 tbsp sake
1 1/2 tbsp mirin (or dry sherry)
1 1/2 tbsp white miso paste
1 tbsp spicy chilli bean sauce (toban djan or doubanjiang)
1/2 tbsp soy sauce
1/2 tbsp runny honey
Instructions
Whisk together the stir fry sauce ingredients until smooth, and set aside.
Thinly slice the chicken breast holding your knife at a 40 degree angle to make wide, flat slices. Season them well with salt and pepper, and in a shallow dish toss them with the flour until they’re well coated.
Heat a generous splash of the toasted sesame oil in a large, non-stick frying pan, wok or skillet serve over a medium high heat. Once it is shimmering cook the chicken pieces for a few minutes until slightly browned on each side, and just cooked through. Transfer to a plate and set aside.
Wipe the pan clean with a piece of kitchen paper, add a splash more sesame oil, and return the chicken along with the wild garlic. Stir until just wilted then stir in the sauce. Cook for about a minute until slightly thickened and glossy, and serve immediately.
Notes
If you don’t have white miso paste, use red or brown, and it will be just as delicious. You could also use Korean doenjang if you have it, too.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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