Spicy and Sweet Stir-Fried Chicken Breast with Korean Hot Peppers
Low-Calorie Delight: Enjoy a Light and Delicious Meal with Stir-Fried Chicken Breast and Korean Hot Peppers
A super simple stir-fry featuring tender chicken breast, crisp Korean hot peppers (gwari-gochu), and fresh vegetables for a delightful combination. Create a wonderful meal with healthy ingredients. It’s perfect as a side dish for rice or even as a tasty snack!
Main Ingredients
- 2 chicken breasts (approx. 200-250g)
- 100g Korean hot peppers (Gwari-gochu)
- 1/2 onion
- 1/3 carrot (thinly sliced)
Seasoning
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce for braising (or regular soy sauce)
- 1 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce for braising (or regular soy sauce)
- 1 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the chicken breast. You can lightly blanch it in boiling water, or pan-sear it briefly until the outside is cooked, then shred it into bite-sized pieces. Shredding it makes it absorb the sauce better and results in a more tender texture.
Step 2
Slice the onion into approximately 0.5cm thick strips, and thinly slice the carrot to about 0.3cm thickness. It’s best to slice the vegetables to a moderate thickness; if they are too thick, they will take longer to cook.
Step 3
Wash the Korean hot peppers thoroughly under running water and remove the stems. Depending on their size, you can cut them in half. This helps the seasoning penetrate better, making them even more delicious. They are not too spicy, so children can enjoy them too.
Step 4
Heat 2 tablespoons of olive oil in a pan over low heat. Add 1 teaspoon of minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic. The gentle garlic aroma will enhance the overall flavor of the dish.
Step 5
Once the garlic is fragrant, add the sliced Korean hot peppers, onion, and carrot to the pan. Stir-fry over medium heat for 1-2 minutes until the vegetables are slightly softened.
Step 6
Now, add the shredded chicken breast to the pan and stir-fry with the other ingredients until well combined. Toss them together as the chicken cooks so the flavors meld beautifully.
Step 7
Next, pour in 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce for braising, and 1 tablespoon of oligosaccharide. Stir-fry quickly over high heat, ensuring the sauce coats all the ingredients evenly. Continue to stir-fry for another 1-2 minutes until the onions become translucent and the sauce thickens slightly. Avoid overcooking, as the vegetables can become mushy.
Step 8
Finally, just before turning off the heat, sprinkle in 1 tablespoon of toasted sesame seeds for a finishing touch. The nutty flavor of the sesame seeds will add richness to both taste and aroma. The finished stir-fried chicken and pepper dish is delicious served over warm rice or enjoyed on its own as a tasty side.
