Spicy Korean Chicken Miso Stir Fry

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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°.

• 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.

• 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.

• 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!

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