Korean Chicken Breast & Mugwort Stir-fry

Quick answer

Total time: 23 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Spring mugwort offers its most tender texture and mildest bitterness immediately after harvest, making it a perfect companion for lean proteins.

This stir-fry utilizes thinly sliced chicken breast to create a clean base where the herb's fragrance takes center stage. Minced garlic and soy sauce provide a light seasoning that emphasizes the natural characteristics of the ingredients without creating a heavy coating. Because chicken breast dries out quickly, the preparation requires a preheated pan and high heat to cook the meat just until it turns opaque. Adding the mugwort at the very end allows it to soften slightly through residual heat, preserving the fresh aroma that would otherwise turn harsh or overly bitter with prolonged cooking. A light application of sesame oil at the finish rounds out the profile with a subtle nuttiness. The combination of vitamin-rich mugwort and high-quality protein makes this a nutritionally balanced side dish. This preparation relies on minimal oil and the inherent quality of the seasonal ingredients, making it a suitable choice for a light meal served with rice or inside fresh lettuce wraps.

Ingredients (2 servings)

Ingredient	Amount	Unit
chicken breast	250	g
young mugwort	90	g
onion	70	g
minced garlic	1	tsp
soup soy sauce	1	tbsp
perilla oil	1	tbsp
cooking wine	1	tbsp
toasted sesame seeds	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Slice 250 g of chicken breast 4 to 5 mm thin and marinate with 1 tablespoon of cooking wine and 0.5 tablespoon (half) of soup soy sauce for 8 minutes.
2

Heat

Remove tough stems from 90 g of young mugwort and cut into 5 cm pieces, then shake off excess water.

Mugwort loses its aroma if overcooked, so have it ready to add at the end.
3

Control

Heat 0.5 tablespoon (half) of perilla oil in a pan over medium heat, add 1 teaspoon of minced garlic and 70 g of shredded onion, and stir-fry for 1 minute to develop aroma.
4

Control

Add the chicken breast and increase to high heat, stir-frying for 3 minutes.

When the entire surface turns opaque white, the chicken is fully cooked.
5

Control

Add the remaining 0.5 tablespoon of soup soy sauce to adjust seasoning, then add mugwort and stir-fry briskly over medium-high heat for just 1 minute. Move to the next step while the mugwort still holds its vivid green.
6

Finish

Turn off heat, add the remaining 0.5 tablespoon of perilla oil and 1 teaspoon of sesame salt, and toss lightly with residual heat to finish.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tender chicken breast pairs with the mild bitterness and grassy scent of spring mugwort.
Finish cue: When the entire surface turns opaque white, the chicken is fully cooked.
Avoid this: Add mugwort at the end; overcooking weakens its aroma.