Korean Stir-Fried Shishito Peppers and Chicken Tenderloin

Trim any tough tendon from 300 g chicken tenderloin and cut it into bite-size pieces.

Toss with 0.5 tbsp soy sauce and 1 tbsp cooking wine, then marinate for just 10 minutes so the lean meat does not turn salty or firm.

Remove the stems from 120 g shishito peppers and halve only the large ones.

Make shallow slits in the peppers so sauce can enter without bursting them, then thinly slice 80 g onion for quick cooking.

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

Add 1 tbsp minced garlic and stir for about 20 seconds, only until fragrant, lowering the heat slightly if the garlic starts browning too fast.

Spread the marinated chicken in the pan and leave it mostly undisturbed over medium-high heat for about 2 minutes.

When the surface turns white, turn the pieces and stir-fry 1 minute more, stopping before the centers look dry.

Add the onion and shishito peppers, then stir-fry for about 2 minutes until the onion edges soften and the peppers brighten.

Pour in the remaining 1 tbsp soy sauce and 1 tbsp oyster sauce, scraping the pan so the seasoning spreads evenly.

When the sauce bubbles, stir-fry briskly for 30 seconds to 1 minute until everything looks glossy.

Check that the thickest chicken tender is cooked through, then turn off the heat, drizzle with 1 teaspoon sesame oil, and serve.