Korean Ginger Chicken Breast Stir-fry
Saenggang dakgaseumsal-bokkeum stir-fries marinated chicken breast with julienned fresh ginger, cabbage, bell pepper, and green onion over high heat. The chicken is briefly seasoned with soy sauce, garlic, and black pepper, then seared in a pan where ginger and scallion have already bloomed their aroma. Vegetables go in last to keep their crunch, and a touch of honey rounds out the seasoning. The result is a lean, aromatic stir-fry where ginger's sharp warmth permeates every piece of chicken without heaviness.
Adjust Servings
Instructions
- 1
Cut chicken breast bite-size and marinate with 1 tbsp soy sauce, garlic, and pepper for 8 minutes.
- 2
Julienne ginger and roughly slice cabbage and bell pepper.
- 3
Heat oil and stir-fry ginger with green onion for 40 seconds to bloom aroma.
- 4
Add chicken and stir-fry on high heat for 4 minutes to sear the surface.
- 5
Add cabbage, bell pepper, remaining soy sauce, and honey; cook 2–3 more minutes.
- 6
When moisture is mostly gone, turn off heat, rest 1 minute, and plate.
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