Korean Chicken Breast & Mugwort Stir-fry

Instructions

1. 1

   Slice chicken breast thinly and marinate with wine and half the soy sauce for 8 minutes.

2. 2

   Trim tough mugwort stems, cut to 5 cm, and shake off moisture.

3. 3

   Heat half the perilla oil, then stir-fry garlic and onion for 1 minute.

4. 4

   Add chicken and cook on high for 3 minutes until the surface turns opaque.

5. 5

   Season with remaining soy sauce, add mugwort, and stir-fry quickly for 1 minute.

6. 6

   Turn off heat, finish with remaining perilla oil and sesame seeds, and toss gently.

Tips

Nutrition (per serving)

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