| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Korean Stir-Fried Chicken

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

1. In large bowl, mix together chicken, ginger, salt and 1/2 tablespoon of the soy sauce.
2. 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.
3. Add sesame seed, onion and garlic, continuing to stir fry about 2 minutes.
4. Add bean sprouts and stir just until heated through, about 1 minute.
5. Finally, gently stir in cooked rice and remaining 3 tablespoons soy sauce. Serve immediately.

Makes 4 servings.

* 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.

Recipe provided courtesy of the National Chicken Council. Used with permission.