Soy-Glazed Chicken Breast Stir-Fry

Slice 300g chicken breast against the grain into 0.5cm pieces.

Keep the thickness as even as possible so the chicken cooks quickly over high heat without dry edges or undercooked centers.

Mix 2 tbsp soy sauce, 2 minced garlic cloves, and 1 tsp ginger, then add the chicken.

Toss lightly by hand or with tongs and marinate for 10 minutes, just long enough for the thin slices to absorb seasoning.

Heat a pan well over medium-high heat, then add 1 tbsp cooking oil.

Spread the chicken in a single layer where possible so moisture evaporates quickly instead of pooling and steaming the meat.

For the first minute, avoid stirring too often and let the surface set.

When the edges turn white and the underside shows light browning, flip the pieces and stir-fry for another minute.

When the remaining marinade reduces on the pan surface, lower the heat to medium.

Check a thicker piece: it should be white through the center, with clear juices and no translucent raw spots.

Turn off the heat and drizzle in 1 tsp sesame oil, then toss gently.

Let the chicken rest for 1 minute before plating so the glaze settles and the sesame aroma stays clear.