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!

Wild Garlic and Chicken Stir Fry

Name: Wild Garlic and Chicken Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 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; 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

Description

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

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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.