It is amazing how only a few ingredients can create so much flavor. My Korean Chicken & Vegetables is the perfect example.Jump to Recipe
The dish is flavored with ginger, red pepper flakes, garlic and green onions. Now the dish is not exactly Korean because the red pepper flakes, are sichuan peppercorns. I have this big jar and need to find other ways to use them. The ginger, red peppercorns, garlic and green onions are sautéed in oil to get out the flavors.
The sauce in this dish is velvety. After the bell peppers are added and softened a little, shaoxing wine (or mirin) and chicken stock are added. The sauce is simmer to reduce and thicken it up. The dish is finished by adding the chicken back in and simmering for a few minutes.
Chicken is so versatile and takes on flavors so well. Some examples of unique flavors include:
Creating and building the Korean chicken.
The Korean Chicken & Vegetables plated.
Korean Chicken & Vegetables
Chicken absorbs flavor so well. My Korean chicken & vegetables gets its flavor from ginger, garlic, red peppercorns and green onions.
- 3 Whole Chicken breasts cut in 1" slices
- 1/2 Whole Red bell peppers
- 1/2 Whole Green bell peppers
- 2 Tbsp Sichuan pepppercorns
- 3 Inches Ginger cut in 1" small matchsticks
- 2 Cloves Garlic minced
- 3 Stalks Green onions sliced
- 2 Tbsp Olive oil divided
- 1 Cup Chicken stock
- 2 Tbsp Shaoxing wine
Begin by heating one tbsp of oil in a wok on medium high heat. Add the chicken in batches and brown on each side for 1 – 2 minutes. Remove from wok and set aside.
Next, add the red peppercorns and cook for 2 minutes to bring out the flavor. Add the ginger, garlic and green onions and cook for 1 minute. Next, add the bell peppers and cook for 2 minutes. Add in the shaoxing wine and the chicken stock. Turn the heat up and allow the sauce to thicken. Finish by adding back in the chicken and simmer for 3 – 5 minutes.
Serve with rice and enjoy!