Korean Lotus Root Chicken Breast Stir-fry
Quick answer
Yeongeun-dakgaseumsal-bokkeum stir-fries soy-and-wine-marinated chicken breast with lotus root, bell pepper, and onion.
What makes this special
- Yeongeun-dakgaseumsal-bokkeum pairs 3mm sliced lotus root with chicken breast for a crisp, translucent stir-fry.
- Lotus root sliced 3mm and acid-soaked stays crisp until translucent
- Chicken breast on medium-high for just three minutes stays moist not dry
Key ingredients
Core cooking flow
- 1 Cut 320 g chicken breast into even bite-size pieces so they cook at the same speed.
- 2 Slice 260 g lotus root about 3 mm thick, then soak it in vinegar water for 5 minutes to limit browning.
- 3 Slice 120 g onion and 100 g bell pepper into similar widths so the texture stays balanced.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 320 g chicken breast into even bite-size pieces so they cook at the same speed.
Marinate for 10 minutes with 1 tablespoon soy sauce, 1 tablespoon cooking wine, and 1/4 teaspoon black pepper.
- 2Prep
Slice 260 g lotus root about 3 mm thick, then soak it in vinegar water for 5 minutes to limit browning.
Rinse well and drain thoroughly so excess water does not splatter in the hot oil.
- 3Control
Slice 120 g onion and 100 g bell pepper into similar widths so the texture stays balanced.
Add 1.5 tablespoons cooking oil to a pan and preheat over medium-high heat until the oil moves easily.
- 4Heat
Add the chicken in a single layer and stir-fry for about 3 minutes.
When the outside turns white and the pieces are no longer sticking together, move on before the chicken breast starts to dry out.
- 5Heat
Add 1 tablespoon minced garlic, the onion, and the drained lotus root, then stir-fry for 4 minutes.
The timing is right when the lotus root edges look slightly translucent and the onion softens without browning deeply.
- 6Season
Add the remaining 1 tablespoon soy sauce, 1 tablespoon oligosaccharide syrup, and the bell pepper, then stir-fry for 2 minutes.
Turn off the heat once the sauce looks glossy and coats everything evenly, then toss once more.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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