Korean Soy-Glazed Chicken Stir-Fry

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Ganjang chicken bokkeum marinates thin chicken breast in soy sauce, garlic, and ginger for 10 minutes, sears the slices in one layer, and finishes them with sesame oil.

Three hundred grams chicken breast is cut against the grain into even 0.5 cm slices. Two tablespoons soy sauce, 2 minced garlic cloves, and 1 teaspoon ginger are mixed through the meat and left for 10 minutes. A pan is heated thoroughly over medium-high before 1 tablespoon cooking oil is added. The chicken is spread as close to a single layer as possible so released moisture does not collect and steam the slices. During the first minute, the pieces are left mostly undisturbed to set and lightly color on the underside. When the edges turn white, they are flipped and stir-fried for 1 more minute. As the remaining marinade reduces against the pan, the heat is lowered to medium. The thickest slice is cut open and checked for a white center with no translucent raw areas. The burner is switched off, 1 teaspoon sesame oil is folded through, and the chicken rests in the pan for 1 minute before plating. Cutting every slice to the same thin thickness and preventing overlap allows the centers to finish within the short searing period.

Ingredients

servings

IngredientAmountUnit

Chicken breast300 gg

Soy sauce2 tbsptbsp

Garlic2 clovescloves

Ginger1 tsptsp

Sesame oil1 tsptsp

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Instructions

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

6 steps

1

Control

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.
2

Season

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.
3

Control

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.
4

Heat

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.
5

Control

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.
6

Step

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Thinly sliced chicken breast stays moist through a quick sear in a ginger-infused soy glaze.
Finish cue: Check a thicker piece: it should be white through the center, with clear juices and no translucent raw spots.
Avoid this: For the first minute, avoid stirring too often and let the surface set.