Ingredients
- 1 ½ lb boneless chicken breast or thighs, sliced into strips
- 2 cups Korean twisted peppers (whole, stems trimmed)
- 3 tbsp vegetable oil (divided)
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra depth)
- 1 tbsp honey or brown sugar
- 1 tsp toasted sesame oil
- Toasted sesame seeds, for garnish
- Steamed white rice, for serving
To make this dish, start by trimming the stems from about 2 cups of Korean twisted peppers and slicing 1 ½ pounds of boneless chicken breast or thighs into strips. Lightly season the chicken with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add the peppers. Stir-fry them for about 2 to 3 minutes, until they begin to blister and soften slightly, then remove them from the pan and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the chicken strips and cook for 5 to 7 minutes, stirring occasionally, until they are golden and fully cooked through. Stir in 4 minced garlic cloves and 1 teaspoon of freshly grated ginger, cooking for about 1 minute until fragrant.
Meanwhile, in a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce (if using), 1 tablespoon of honey or brown sugar, and 1 teaspoon of toasted sesame oil. Pour this mixture over the chicken and toss to coat evenly. Return the peppers to the skillet and stir-fry everything together for another 1 to 2 minutes, allowing the flavors to blend.
Serve the stir-fried chicken and peppers hot over steamed white rice, and sprinkle with toasted sesame seeds for garnish.