Cooking for One in Korea: Chicken and Zucchini Stir Fry

Here's another quick and easy weekly night meal that I really enjoy. Over time, I've tweaked the sauce to get the flavor and heat that I love. Again, all the ingredients can be found locally at any Korean market- you can also throw just about any vegetables you want! Enjoy!

Chicken and Zucchini Stir Fry

1 chicken breast, chopped
1/2 zucchini, peeled and diced
1/2 red pepper
8 button mushrooms
4 green onions, chopped
1 glove garlic, minced
2 tsp freshly grated ginger
1/2 cup water or chicken stock
1 tbl spoon sesame oil
2 tsp chili flakes
1 tbl soy sauce
2 tsp cornstarch


Before chopping the vegetables, I chop the chicken and place in a bowl. I then sprinkle with salt and pepper and grate a few shavings of fresh ginger over the chicken, and mix by hand. Then let stand until you are ready to start frying.

For the sauce: Mix water, sesame oil, ginger, garlic, soy sauce, chili flakes, and cornstarch. Whisk until smooth, and let stand. If you desire a thicker sauce, add a touch more cornstarch.

1. Heat the pan and stir fry chicken for a few minutes. I add about a tablespoon of the sauce to the chicken while frying. 2.When chicken is golden brown, remove and add a touch more oil to the pan.  3.Throw in your vegetables and stir fry for another few minutes until tender crisp. Add about a tablespoon more of the sauce mixture.
4. Add the chicken to the pan, and stir all ingredients together.

5.Slowly add the sauce micture and coat. Continue to stir fry a few more minutes, and serve over rice or ramen.