# Components:
→ For the Chicken
01 - 500 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon neutral oil (e.g., canola, sunflower)
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
→ For the Pasta
09 - 300 grams dried spaghetti, linguine, or soba noodles
10 - Salt, for pasta water
→ For the Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 cup snap peas, halved
13 - 1 medium carrot, julienned
14 - 2 green onions, sliced
15 - 1 tablespoon sesame seeds (optional, for garnish)
16 - 1 tablespoon chopped fresh cilantro (optional)
# Directions:
01 - In a medium bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, oil, minced garlic, and grated ginger. Add the chicken pieces, toss to coat thoroughly, and marinate for at least 15 minutes, or up to 1 hour if refrigerated.
02 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain the pasta and set aside, reserving approximately 1/4 cup of the pasta cooking water.
03 - While the pasta is cooking, heat a large skillet or wok over medium-high heat. Add the marinated chicken along with any remaining marinade to the hot skillet. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has developed a glossy sheen.
04 - Add the thinly sliced red bell pepper, halved snap peas, and julienned carrot to the skillet with the chicken. Sauté for 2 to 3 minutes until the vegetables are tender-crisp and retain their vibrant color.
05 - Add the cooked pasta to the skillet with the chicken and vegetables. Toss everything together to combine. If the sauce appears too thick, add a small amount of the reserved pasta water, a tablespoon at a time, to loosen the sauce and ensure the noodles are well coated.
06 - Divide the Miso Maple Chicken Pasta mixture evenly among four serving bowls. Garnish with sliced green onions, sesame seeds, and fresh cilantro, if desired. Serve immediately for optimal enjoyment.
