Korean Garlic Scape Chicken Breast Stir-fry

Cut 240 g chicken breast into bite-size pieces, then toss with 0.5 tbsp soy sauce and let it stand for 5 minutes.

If the surface looks wet, pat it lightly before stir-frying so it sears instead of steaming.

Cut 180 g garlic scapes into 5 cm lengths, splitting any thick pieces lengthwise so they cook evenly.

Julienne 50 g carrot thinly, keeping the pieces similar in width for quick cooking and a balanced texture.

Preheat a pan over medium heat and add 1 tbsp neutral oil.

Add 0.5 tsp minced ginger and 1 tsp minced garlic, then stir for only about 20 seconds until fragrant, stopping before the garlic browns.

When the aromatics smell clear, spread the chicken in one layer and cook over medium-high heat for about 3 minutes.

Stir enough to prevent sticking, but let the surface turn white and slightly firm before adding vegetables.

Add the garlic scapes and carrot, then raise the heat to high and stir-fry quickly for about 2 minutes.

Stop while the scapes look brighter green and still feel crisp, because overcooking makes them limp.

Add the remaining 1 tbsp soy sauce and 1 tbsp oyster sauce, then stir-fry for about 1 more minute.

When the sauce clings with a glossy coating and the chicken is fully cooked, plate it immediately.