Korean Garlic Scape Chicken Breast Stir-fry
Maneuljjong dakgaseumsal bokkeum is a stir-fry of soy-marinated chicken breast cooked with ginger and garlic, then combined with garlic scapes cut to 5 cm and julienned carrot, finished in a glaze of oyster sauce and soy sauce. Chicken breast is naturally lean, and the oyster sauce compensates for its low fat by adding concentrated umami. The garlic scapes' crisp texture and the carrot's mild sweetness break up the chicken's plainness, while ginger neutralizes any poultry odor. The high-protein, low-fat profile makes this a practical option for meal prep and calorie-conscious eating.
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Instructions
- 1
Cut chicken breast into bite-size pieces and lightly season with 0.5 tbsp soy sauce.
- 2
Cut garlic scapes into 5 cm lengths and julienne the carrot.
- 3
Heat oil and stir-fry ginger and garlic for 20 seconds until fragrant.
- 4
Add chicken and stir-fry over medium-high heat for 3 minutes.
- 5
Add garlic scapes and carrot, then cook 2 more minutes.
- 6
Add remaining soy sauce and oyster sauce; stir-fry 2 minutes to coat evenly.
- 7
When glossy and well combined, turn off heat and serve.
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