- Prep: 30 min
- Cook Time: 7 min
- Total: 37 min
- Serving: Makes 4 servings
A popular version of Korean BBQ chicken is to make it as a spicy stir-fry dish also known as dak galbi (recipe below) with lots of vegetables and a spicy marinade. The marinade typically contains soy sauce, ginger, sesame oil, brown sugar, green onions, and lots of chili powder or chili paste. Boneless chicken pieces should be used and can be stir-fried in a skillet on the stovetop with a variety of vegetables like cabbage, baby corn, and string beans or any other vegetables you like
- 6 boneless, skinless chicken breasts, cut into small pieces
- 1 cup rice wine
- Black pepper to taste
- 1/4 cup crushed garlic
- 1/2 teaspoon chili powder
- 2 teaspoons light soy sauce
- 4 teaspoons sesame oil plus more for skillet
- 2 teaspoons light brown sugar
- 2 green onions, diced
- A few handfuls of baby corn
- 1 carrot, peeled and diced
- 1 head of cabbage, diced
- 2 chili peppers, finely chopped
- Place chicken in a large bowl with rice wine and black pepper and let sit while making marinade.
- In a second bowl, whisk together garlic, chili powder, soy sauce, sesame oil, brown sugar, and green onions. Add chicken and let marinate for 30 minutes.
- Heat a skillet over medium heat with a few teaspoons of sesame oil. Add green onions, corn, carrot, and cabbage and cook for 6 to 7 minutes, or until carrots are almost tender. Add peppers and chicken.