Korean Lotus Root Chicken Breast Stir-fry
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Soy sauce with mirin and a little oligosaccharide syrup gives it a faint sweetness.
Read more
The chicken breast never cooks through on its own: as soon as the outside turns white the lotus root and onion go in, and that timing is what keeps the chicken from drying out.
Ingredients
Instructions
- 1
Cut 320 g chicken breast into even bite-size pieces so they cook at the same speed.
- 2
Marinate for 10 minutes with 1 tablespoon soy sauce, 1 tablespoon cooking wine, and 1/4 teaspoon black pepper.
- 3
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.
- 4
Slice 120 g onion and 100 g bell pepper into similar widths so the texture stays balanced.
- 5
Add 1.5 tablespoons cooking oil to a pan and preheat over medium-high heat until the oil moves easily.
- 6
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.
- 7
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.
- 8
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.
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