Miso Mayo Chicken with Cabbage
Tender chicken coated in a savory miso and Japanese mayonnaise marinade, pan-fried until golden, and served over finely shredded cabbage and soft salad greens.
Ingredients
- 200 g chicken thigh, cut into bite-size pieces7.05 oz chicken thigh, cut into bite-size pieces
- 200 g chicken breast, cut into bite-size pieces7.05 oz chicken breast, cut into bite-size pieces
- 30 ml white miso, low-sodium if possible2.03 tbsp white miso, low-sodium if possible
- 30 ml brown miso, low-sodium if possible2.03 tbsp brown miso, low-sodium if possible
- 90 ml japanese mayonnaise6.09 tbsp japanese mayonnaise
- 15 ml canola oil, for frying1.01 tbsp canola oil, for frying
- cabbage (for serving), finely shredded
- salad greens (for serving), finely shredded
Steps
Make the Miso Mayo Marinade
- In a bowl, mix the white miso, brown miso, and Japanese mayonnaise until smooth and well combined.
Marinate the Chicken
- Cut the chicken thigh and chicken breast into bite-size pieces about 2 cm across.
- Add the chicken to the marinade, stir to coat every piece, and let it sit for 10 minutes.
Cook the Chicken
- Heat a little canola oil in a frying pan over medium heat until it shimmers.
- Add the chicken thigh pieces, cover with a lid, and cook until golden underneath, about 4 minutes.
- Turn the pieces and cook until browned and cooked through with no pink inside, about 4 more minutes.
- Remove the thigh pieces, wipe the pan with a paper towel, then add a little fresh canola oil.
- Cook the chicken breast pieces the same way until golden and fully cooked through, about 8 minutes.
Serve
- Finely shred the cabbage and salad greens, pile them onto plates, and arrange the warm chicken on top.
- Optional: for older kids and adults who like heat, sprinkle a tiny pinch of shichimi or chili on top.
Nutrition
- Calories
- 520
- Protein
- 42g
- Fat
- 34g
- Carbs
- 12g
- Iron
- 1.5mg
- Calcium
- 60mg
Tips by age
Use only a small amount of the miso mayo marinade since miso is salty, then finely shred or chop the cooked chicken into soft pieces your baby can mash. Skip the raw cabbage and offer soft cooked greens instead.
Choking safety: Chicken pieces are a choking risk at this age, so shred finely. Raw cabbage and salad greens are too firm; serve them cooked soft or omit.
Cut the cooked chicken into small pea-size soft pieces. Use a light coating of marinade because miso adds salt. Finely shred the cabbage very small or steam it soft.
Choking safety: Cut chicken small to prevent choking. Raw shredded cabbage can be tough, so chop it very fine or serve it lightly steamed.
Serve the chicken in small bite-size pieces with finely shredded cabbage. Keep the marinade portion modest since miso is naturally salty.
Choking safety: Keep chicken pieces small and shred raw cabbage finely so it is easy to chew.
Serve as written with the chicken cut into small bite-size pieces and the cabbage finely shredded. Offer a smaller portion of the salty marinade for this age.
Choking safety: Cut chicken into manageable bite-size pieces and shred cabbage finely.
Serve as written, cutting the chicken into bite-size pieces and shredding the cabbage and greens finely so they are easy to eat.
Serve as written. Older children can have the chicken in larger pieces with the shredded cabbage and salad greens alongside.
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