Stir-fried Dried Chili Peppers with Chicken Breast and Konjac
Stir-fried Dried Chili Peppers with Chicken Breast and Konjac
A Healthy and Flavorful Dish: Stir-fried Chicken Breast, Konjac, and Korean Dried Chili Peppers!
This stir-fry combines tender chicken breast, chewy konjac, and crisp Korean dried chili peppers to create a dish that’s both healthy and delicious. It’s quick to make and perfect as a side dish or for entertaining. Enjoy this light yet satisfying meal that pairs wonderfully with rice.
Main Ingredients- 2 chicken breasts
- 150g Korean dried chili peppers (Ggwari-gochu)
- 1 small packet of konjac
- 1/2 handful of shredded carrot
Seasoning- 1 Tbsp olive oil
- 1 Tbsp rice wine or cooking wine
- 1/2 tsp minced garlic
- 2 Tbsp soy sauce
- 2-3 Tbsp oligosaccharide (adjust sweetness)
- A pinch of black pepper
- A drizzle of sesame oil
- A sprinkle of sesame seeds
- 1 Tbsp olive oil
- 1 Tbsp rice wine or cooking wine
- 1/2 tsp minced garlic
- 2 Tbsp soy sauce
- 2-3 Tbsp oligosaccharide (adjust sweetness)
- A pinch of black pepper
- A drizzle of sesame oil
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
Shred or cut the chicken breasts into bite-sized pieces. If you find chicken breast to have a strong odor, you can soak it in rice water or milk for a while to neutralize it.
Step 2
Cut the konjac into bite-sized pieces. Bring a pot of water to a rolling boil, add 1 Tbsp of vinegar, and blanch the konjac for about 1 minute. Rinse under cold water and drain. This process helps remove any unpleasant odor while maintaining the konjac’s firm, chewy texture.
Step 3
Wash the Korean dried chili peppers thoroughly under running water and pat them completely dry. If the peppers are long, cut them in half. For thicker peppers, make 2-3 small slits with scissors. This step allows the seasoning to penetrate the peppers, making them more flavorful.
Step 4
Heat 1 Tbsp of olive oil in a pan over medium-high heat. Add the shredded chicken breast and blanched konjac, and stir-fry for 1-2 minutes. Add the minced garlic and rice wine (or cooking wine), and stir-fry until fragrant. Once the chicken is partially cooked, add the Korean dried chili peppers, soy sauce, oligosaccharide, and black pepper. Stir-fry vigorously over high heat for 3-4 minutes. Keep stirring to prevent the ingredients from burning.
Step 5
Add the shredded carrot and stir-fry for another minute until all ingredients are well combined. The carrots add a lovely color and an extra crunch to the dish.
Step 6
Turn off the heat. Drizzle with a little sesame oil and sprinkle with sesame seeds to finish. This delicious stir-fried dish of Korean dried chili peppers and chicken breast is now ready to be served. Enjoy it over warm rice or as a side dish.
