A Fresh Start in the NEW Kitchen with Lemon Miso Stir-Fry

If you have read any of my "about me" section, you would have seen that my husband and I have enjoyed moving around the country. We never really moved with a real reason other than wanting a change of pace, new outlook on careers and a fresh start. Well, since we have moved back home and are settled in here in the beautiful Bluegrass, it was time for a fresh start with a remodeled kitchen. It was time to be rid of the old musty cabinets and grimy countertops to reveal the bright personality of our house, or better yet, us!

And what better time than summer to enjoy the new kitchen! I can't wait to bring in produce from my garden and plop it down on our clean, gleaming countertop. This past weekend I couldn't wait any longer and had to get back to cooking. Here's the highlights of a meal we enjoyed.

Lemon Miso Chicken

1 tbsp peanut oil
4 or 5 green onions, chopped
2 garlic cloves, minced
11/2 lbs. boneless skinless chicken breast, diced (I like cutting into 1 inch chunks)
1/2 cup white miso (I use Westbrae Organic Miso)
1 tbsp rice vinegar
2 tbsp lemon juice
2 tsp honey
4 large carrots, peeled and julienned
1 small bunch of broccoli rabe
1 tsp lemon rind

Directions:
Heat large skillet or wok with oil and add only the white part of the onion. Let cook until tender then add garlic and chicken. Keep skillet at medium heat and allow the chicken to cook completely. In small bowl whisk together miso, vinegar, lemon juice and honey. When chicken is cooked, add carrots and drizzle with half of the sauce. Push all ingredients in the skillet over to the side and add broccoli to the pan. Carefully flash fry the broccoli for two minutes on each side. Next, grate lemon rind and toss with chicken. When ready to plate the dish pour equal parts of sauce over each dish and sprinkle with green onions for color and extra flavor. Serve on top of noddles or rice. It works well on both.