|Light miso||2 Tablespoon|
|Onions/Scallions||3 , chopped|
|Fresh grated ginger||1⁄4 Teaspoon|
|Brown sugar||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Peanut oil||3 Tablespoon|
|Seedless green grapes||1 Pound, removed from the stems|
Mix the miso, green onions, ginger, sugar, and soy.
Simmer for 5 minutes and allow to cool.
Marinate the chicken thighs overnight in this mixture, covered and in the refrigerator.
Next day add the wine to the marinating chicken.
Drain the chicken pieces, reserving the marinade, and wipe dry with paper towels.
Heat a large frying pan or wok and add the oil.
Saute the chicken pieces until lightly browned.
Add the marinade and turn the heat to medium.
Cover and continue to cook for an additional 20 minutes, or until tender.
Add the grapes to the dish.
Continue to stir-fry gently until the grapes are hot.