Easy Chicken Stir-Fry | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Mix 1 tablespoon sake, 1 tablespoon mirin, 1 tablespoon miso, 1 teaspoon soy sauce, 1 teaspoon honey and 2 teaspoons doubanjiang in a small bowl. Stir well until the miso dissolves. Set aside.
2. Cut the tough ends off the garlic chives and slice the leafy parts into 1½-inch (4 cm) pieces.
3. Slice the chicken breast into 1½-inch (4 cm) pieces of even thickness, cutting at a slant with the knife tilted back (sogigiri) so the pieces are thinner and cook evenly.
4. Season both sides of the chicken with 1/8 teaspoon Diamond Crystal kosher salt (half that amount of table salt) and 1/8 teaspoon black pepper.
5. Lightly coat the chicken in 2 tablespoons flour, shaking it in a tray to get an even coat.
6. Preheat a large frying pan or carbon steel pan over medium heat. Add 1 tablespoon toasted sesame oil and wait until hot.
7. Cook the chicken in two batches, leaving space between the pieces. Cover and cook for 3 minutes until the bottom is slightly brown.
8. Flip the pieces and sear the other side for 2 minutes. If the pieces are thick, cover and cook for 3 more minutes. Remove to a tray. Repeat with the remaining chicken; it should be almost cooked through.
9. Return all the chicken to the pan and add the garlic chives. Toss to heat through.
10. Add the sauce and toss quickly to coat everything before it thickens. Serve on a plate.
11. Leftovers keep in an airtight container in the fridge for up to 3 days.

Summarized from Just One Cookbook's video. Watch it for the details.

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