Ginseng Teriyaki Chicken Breast Stir-fry
Healthy Ginseng Teriyaki Chicken Breast Stir-fry Recipe Even Kids Will Love
I had a bottle of Korean red ginseng concentrate at home, but my daughter didn’t enjoy its slightly bitter taste. So, I decided to create a healthy chicken breast dish by adding a little of the ginseng concentrate to the teriyaki sauce that kids love. This dish offers a delightful sweet and savory flavor with a subtle hint of bitterness. Let me introduce you to this special recipe!
Main Ingredients
- 1 piece chicken breast
- 1 piece chicken tenderloin
- A little cooking wine (cheongju)
- Salt
- Black pepper
Ginseng Teriyaki Sauce
- 1/2 tsp Korean red ginseng concentrate
- 1.5 Tbsp soy sauce
- 1 Tbsp cooking wine (cheongju)
- 2 Tbsp mirin (sweet rice wine)
- 2 Tbsp water
- 3 Tbsp oligo syrup
- 5 whole garlic cloves
- 1 dried chili pepper
- 1/2 tsp Korean red ginseng concentrate
- 1.5 Tbsp soy sauce
- 1 Tbsp cooking wine (cheongju)
- 2 Tbsp mirin (sweet rice wine)
- 2 Tbsp water
- 3 Tbsp oligo syrup
- 5 whole garlic cloves
- 1 dried chili pepper
Cooking Instructions
Step 1
First, prepare the chicken. I had separated the chicken breast and tenderloin when trimming, so I’ll use one piece of each. Lightly season the chicken breast with cooking wine, salt, and pepper. This helps remove any gaminess and keeps the chicken moist. For the sauce, thinly slice the whole garlic cloves and prepare the dried chili pepper by wiping it clean and snipping it with scissors to remove the seeds. Removing the seeds prevents it from becoming too spicy. In a thick-bottomed pot, combine the chicken pieces, sliced garlic, dried chili pepper, and all the sauce ingredients (ginseng concentrate, soy sauce, cooking wine, mirin, water, and oligo syrup). Bring this mixture to a boil over medium-high heat.
Step 2
Before adding the chicken to the sauce, sear the seasoned chicken breast in a preheated pan. Cook over medium-high heat until golden brown on both sides. This searing step locks in the juices, ensuring a tender result. Once the chicken is nicely browned, carefully transfer it into the simmering sauce in the pot. Reduce the heat to low. Continue to simmer, either with the lid on or off, spooning the flavorful sauce over the chicken intermittently. This allows the chicken to absorb the flavors evenly and deeply.
Step 3
As the sauce thickens and reduces, check if the chicken is cooked through and has absorbed the flavors. You can test doneness by piercing the chicken with a chopstick; clear juices should run out. The sauce should be nicely coating the chicken. Once it reaches this consistency, remove the pot from the heat. Be careful not to overcook, as this can make the chicken dry.
Step 4
Cut the tender, glazed chicken breast and tenderloin into bite-sized pieces and arrange them attractively on a serving plate. Drizzle a little of the remaining delicious sauce over the chicken pieces to enhance the moisture and flavor. For an extra touch, you can finely chop some pine nuts and sprinkle them on top for added texture and a nutty aroma. Enjoy your wonderfully prepared Ginseng Teriyaki Chicken Breast Stir-fry!
