Korean Stir-Fried Shishito Peppers and Chicken Tenderloin
Kkwarigochu dak ansim bokkeum is a stir-fry of chicken tenderloin marinated in soy sauce and cooking wine, cooked first, then combined with shishito peppers and onion in a glaze of soy sauce and oyster sauce. The lean tenderloin provides a clean protein base, and oyster sauce deepens the umami so the seasoning does not feel thin. Scoring the shishito peppers lightly lets the sauce penetrate without bursting them, keeping each bite neat. Sesame oil at the end ties the flavors together, and the high protein content makes this a practical lunchbox option.
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Instructions
- 1
Cut chicken tenderloin into bite-size pieces and marinate for 10 minutes with 0.5 tbsp soy sauce and 1 tbsp cooking wine.
- 2
Remove stems from shishito peppers and halve large ones; thinly slice the onion.
- 3
Heat oil in a pan over medium-high heat and stir-fry garlic for 20 seconds until fragrant.
- 4
Add the chicken and stir-fry for about 3 minutes until the surface turns white.
- 5
Add onion and shishito peppers, cook 2 more minutes, then add remaining soy sauce and oyster sauce.
- 6
When the sauce coats everything evenly, finish with sesame oil and stir for 30 seconds.
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