Korean Stir-Fried Chicken

Three hundred grams chicken breast or thigh is cut into pieces 3 to 4 cm wide with an even thickness, then its surface moisture is pressed away. Two tablespoons soy sauce, 0.5 tablespoon sugar, and 1 tablespoon minced garlic are mixed until the sugar is no longer visible. One tablespoon cooking oil is heated thoroughly over high before the chicken is placed in a single layer. After 3 to 4 minutes of cooking, every outer surface should be opaque and some edges should begin to color. Fifty grams carrot and 80 g onion are added, and the heat is lowered to medium-high for about 2 minutes. Once the onion edges turn translucent and the vegetables soften slightly, the prepared sauce is poured in. Scraping and lifting from the pan bottom for another 2 to 3 minutes distributes the reducing sauce as an even brown gloss. The thickest chicken piece is cut to confirm that its center is fully cooked. When no watery sauce remains, the burner is switched off and 0.5 tablespoon sesame oil is folded through. Cooking the chicken before the vegetables and sauce gives the meat enough time to cook through without forcing the vegetables through the entire high-heat stage.