Korean Ginger Chicken Breast Stir-fry

Cut 280 g chicken breast across the grain into bite-size pieces.

Toss with 1 tablespoon soy sauce, minced garlic, and black pepper, then marinate for only 8 minutes so the lean meat does not turn salty or firm.

Julienne 12 g fresh ginger finely and slice the green onion on a bias.

Cut 120 g cabbage and 80 g bell pepper into thick pieces, then shake off excess moisture so the stir-fry stays hot instead of steaming.

Heat a pan over medium-high heat, then add 1 tablespoon neutral oil.

Add the ginger and green onion and stir-fry for about 40 seconds, just until fragrant, moving them constantly so the ginger edges do not burn.

Spread the marinated chicken in the pan and raise the heat to high.

Stir-fry for about 4 minutes, turning the pieces as the surfaces turn white and the edges pick up light color without drying out.

Add the cabbage and bell pepper, then pour in the remaining 0.5 tablespoon soy sauce and 1 teaspoon honey.

Stir-fry for 2 to 3 minutes, stopping while the vegetables have softened slightly but still feel crisp.

Turn off the heat when the pan is almost dry and the seasoning coats the chicken with a light sheen.

Let it sit in the pan for 1 minute so the juices settle, then transfer to a plate.