Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar or honey
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
- Toasted sesame seeds
- Extra chopped green onions
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, chopped green onions, black pepper, and optional chili flakes until the sugar dissolves and the mixture is smooth.
- Slice the chicken into thin, even strips.
- Toss the chicken strips in the marinade until all pieces are well coated.
- Marinate the chicken for at least 20 minutes or up to 2 hours in the refrigerator for deeper flavor.
- Heat a lightly oiled skillet over medium-high heat.
- Place the marinated chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until cooked through and caramelized around the edges.
- Transfer the cooked chicken to a serving plate.
- Sprinkle with toasted sesame seeds and extra chopped green onions and serve immediately while warm and juicy.
Notes
Use thighs for a juicier outcome or breasts for leaner meat. Avoid overcrowding the skillet while cooking to ensure even caramelization. Adjust marinade sweetness or salt to taste.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg