Miso Chicken Stir-Fry

Combine broth, miso, vinegar, mirin and ginger in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook , stirring occasionally, until browned and cooked through, about 3 minutes. Transfer to a plate.

Add carrots and water to the pan; cover and cook, stirring occasionally, until tender -crisp, about 2 minutes. Stir in the miso mixture, bell pepper, peas and the chicken. Cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, 1 to 2 minutes.

Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups , sauces and stews ; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Notes: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji , a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Akamiso (red miso), made from barley or rice and soybeans, is salty and tangy, and the most commonly used miso in Japan . Use in marinades for meat and oily fish , and in long- simmered dishes. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.

Mirin is a low- alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet -ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.