Korean Stir Fry Chicken

  • Yield: 4 servings


2cups thinly sliced broiler-fryer chicken (1 whole chicken breast and 2 thighs, skinned, boned)
1/2teaspoon ginger
1/2teaspoon salt
3-1/2tablespoons soy sauce, divided
2tablespoons peanut oil
3tablespoons sesame seed, toasted and crushed*
2-- green onion, tops included, chopped fine
1clove garlic, minced
1-1/2cup fresh bean sprouts
2cups hot cooked short grain rice



  1. In large bowl, mix together chicken, ginger, salt and 1/2 tablespoon of the soy sauce.  In large frypan, place peanut oil and heat over medium high temperature.  Add chicken mixture and stir fry until chicken is opaque, about 3 minutes.  Add sesame seed, onion and garlic, continuing to stir fry about 2 minutes.  Add bean sprouts and stir just until heated through, about 1 minute.  Finally, gently stir in cooked rice and remaining 3 tablespoons soy sauce.  Serve immediately.  
* Place sesame seed in frypan over medium temperature.  Stir and cook until golden, about 3 minutes.  Crush with mortar and pestle or blend quickly in blender.