Korean Lotus Root Chicken Breast Stir-fry
Yeongeun-dakgaseumsal-bokkeum stir-fries soy-and-wine-marinated chicken breast with lotus root, bell pepper, and onion. The lotus root is sliced 3mm thick and soaked in vinegar water to prevent browning and keep its crunch, while the chicken is cooked quickly over medium-high heat to avoid drying out. Oligosaccharide syrup mixed with soy sauce creates a glossy glaze that coats the ingredients, and bell pepper adds color and sweetness. The crisp, starchy bite of the lotus root paired with the lean chicken makes this a protein-rich banchan that stays grease-free and packs well for lunches.
Adjust Servings
Instructions
- 1
Cut chicken breast bite-size and marinate 10 minutes with 1 tbsp soy sauce, cooking wine, and pepper.
- 2
Slice lotus root 3 mm thick, soak in vinegar water for 5 minutes, rinse, and drain.
- 3
Heat oil over medium-high heat and stir-fry chicken for 3 minutes.
- 4
Add garlic, onion, and lotus root; stir-fry 4 minutes until lotus root turns slightly translucent.
- 5
Add remaining soy sauce and syrup, then bell pepper; cook 2 more minutes.
- 6
When glossy and evenly coated, turn off heat and toss once more.
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