Grassy Muchim Chicken Stir Fry
A flavorful Korean-inspired dish made with marinated chicken, crunchy vegetables, and a spicy muchim sauce. This recipe is perfect for a quick weeknight dinner.
Ingredients
- ●1 lb (450g) Chicken breastboneless, skinless
- ●2 tbsp (30ml) Unique grassy oilsuch as sesame or grapeseed
- ●1 tsp (5g) Korean chili flakes (gochugaru)adjust to taste
- ●2 tbsp (30g) Muchim saucesee notes
- ●1 cup (120g) Grassysuch as chopped scallions or cilantro
- ●2 cloves (10g) Garlicminced
- ●1-inch piece (20g) Gingergrated
- ●1 tsp (5g) Soy sauceadjust to taste
- ●1 tsp (5g) Sesame oiloptional
- ●to taste Salt
Instructions
- 1
1. In a large bowl, whisk together unique grassy oil, Korean chili flakes, soy sauce, and sesame oil (if using).
- 2
2. Add the chicken to the bowl and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 3
3. Heat 1 tablespoon of unique grassy oil in a large skillet or wok over medium-high heat.
- 4
4. Remove the chicken from the marinade and cook for 5-6 minutes per side, or until cooked through. Transfer to a plate and set aside.
- 5
5. In the same skillet, add the remaining 1 tablespoon of unique grassy oil. Add the garlic and ginger and cook for 1 minute, or until fragrant.
- 6
6. Add the muchim sauce to the skillet and cook for 1-2 minutes, or until the sauce has thickened slightly.
- 7
7. Add the grassy to the skillet and cook for 2-3 minutes, or until wilted.
- 8
8. Add the cooked chicken back to the skillet and toss to coat with the sauce.
- 9
9. Season with salt to taste, then serve immediately.
- 10
10. Garnish with additional grassy, if desired.