Korean Lotus Root Chicken Breast Stir-fry
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
This stir-fry coordinates 320 g chicken breast with 260 g lotus root by preparing and cooking them in distinct stages.
Read more
Cut the chicken into even bite-size pieces and marinate it for 10 minutes with 1 tablespoon soy sauce, 1 tablespoon cooking wine, and 0.25 teaspoon black pepper. Slice the lotus root about 3 mm thick, soak it in vinegar water for 5 minutes, rinse it, and drain it thoroughly. Slices that are much thinner can break during tossing, while water left on the surface can splatter in the preheated oil. Cut 120 g onion and 100 g bell pepper to similar widths. Heat 1.5 tablespoons oil over medium-high heat, arrange the chicken without overlapping, and cook it for about 3 minutes. Move to the next stage as soon as the outside turns white and the pieces separate; extending this first cooking period can dry the breast before the sauce is added. Stir in 1 tablespoon minced garlic, the onion, and the lotus root for 4 minutes. When the lotus root edges look translucent and the onion has softened, add the remaining 1 tablespoon soy sauce, 1 tablespoon oligosaccharide syrup, and the bell pepper. Toss for 2 minutes. The dish is ready when the seasoning no longer pools and instead gives the chicken and vegetables an even glossy coating.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeongeun-dakgaseumsal-bokkeum pairs 3mm sliced lotus root with chicken breast for a crisp, translucent stir-fry.
- Finish cue
- Turn off the heat once the sauce looks glossy and coats everything evenly, then toss once more.
- Avoid this
- Cook chicken breast quickly over higher heat to avoid dryness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 10 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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