1 full chicken breast, trimmed and sliced thinly
2 Tbsp miso
2 tsp mirin
1 Tbsp vinegar
1 Tbsp flour
100 grams pine nuts
2 carrots, sliced thinly
1 zucchini (small), cubed
1 pt. mushrooms, quartered/halved, depending on size
1 onion, quartered and separated
3 Tbsp hoisin sauce
2 Tbsp vinegar
Leaves from 1 large bunch basil (discard stems)
Mix the chicken breast, miso, mirin, vinegar, and flour in a bowl and allow to sit while you prepare the other ingredients. Toast the pine nuts in your wok with a small amount of oil. Set them aside, and then stir fry the chicken mixture. Once the chicken turns white, set it aside also. Now stir fry all of the vegetables except the basil. Once the carrots get to that magic point (you know, crunchy, but not too crunchy?), add in the hoisin sauce and more vinegar. Then toss back in the chicken and the pine nuts, and mix everything together. Then add the basil, and stir until just wilted. Serve over rice, and in retrospect, I should have put some of these crunchy chickpea flour noodles that I found at the asian market (ok, east asian, I suppose they're all asian) on top. I'll do that tomorrow.
Feel free to substitute whatever vegetables you have in the house - a sweet potato had a rather narrow escape when I realized I'd already made too many vegetables. Also, all quantities are strictly approximate.