Korean Stir-Fried Chicken

Name: Korean Stir-Fried Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Chicken breast or thigh 300 g; Onion 80 g; Carrot 50 g; Soy sauce 2 tbsp; Sugar 0.5 tbsp; Minced garlic 1 tbsp; Sesame oil 0.5 tbsp; Cooking oil 1 tbsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

A mild soy and garlic glaze, browned onto chicken, carrot, and onion, makes a stir-fry with no chili that sits well over rice.

Breast or thigh both work, but cut the pieces to an even thickness so the thin ones do not dry out before the thick ones cook through. An opaque surface says little about the center, but cutting into the thickest piece before the pan comes off the heat shows whether it is done.

Ingredients

servings

IngredientAmount

Chicken breast or thigh

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Instructions

6 steps

1

Cut 300 g of chicken breast or thigh into 3 to 4 cm bite-size pieces and keep the thickness even.

If the surface is wet, press it lightly dry so the chicken sears instead of steaming in the pan.
2

Mix 2 tablespoons soy sauce, 0.5 tablespoon sugar, and 1 tablespoon minced garlic in a bowl.

Stir until the sugar is no longer visible so the seasoning coats evenly and does not scorch in clumps.
3

Add 1 tablespoon cooking oil to a pan and heat it well over high heat.

Add the chicken in a single layer and stir-fry for 3 to 4 minutes, until the outside turns opaque and begins to color.
4

Add 50 g carrot and 80 g onion, then lower the heat to medium-high.

Stir-fry for about 2 minutes, until the vegetables soften slightly and the onion edges start to look translucent.
5

Pour in the prepared seasoning and stir-fry for another 2 to 3 minutes.

Scrape and toss from the bottom of the pan so the sauce gives the chicken and vegetables an even brown gloss.
6

Turn off the heat once the chicken is cooked through and the sauce no longer looks watery.

Drizzle 0.5 tablespoon sesame oil, toss lightly, and serve warm with steamed rice.