Korean Chicken Stir-Fry (Dak Bal)
Tender chicken and crisp vegetables tossed in a savory-sweet soy glaze with sesame and ginger. A weeknight favorite that comes together in one pan in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 3 tablespoons soy sauce
- 1 tablespoon minced ginger, fresh
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 whole green onions
Instructions
- 1
Pat the chicken thighs dry with paper towels, then cut each thigh into 2-inch chunks by cutting crosswise against the grain, so pieces are tender when cooked.
- 2
Mince the ginger until pieces are smaller than a grain of rice—about pencil-tip size. Mince the garlic the same way. Cut the green onions crosswise into 1-inch pieces.
- 3
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the chicken chunks in a single layer and cook without stirring until the bottom is light golden, about 3 minutes, then stir and cook another 2 minutes.
- 5
Push the chicken to the edges of the pan, pour the minced ginger and garlic into the center, and stir for 30 seconds until you smell them strongly fragrant.
- 6
Pour in the soy sauce and 2 tablespoons water, then stir everything together and cook for 2 minutes, tossing occasionally, until the liquid coats the chicken.
- 7
Drizzle the sesame oil over the pan and toss to coat, then transfer to a serving bowl.
- 8
Scatter the green onion pieces on top of the chicken.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- wooden spoon or spatula
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