Chicken Stir-Fry Recipe: Easy to Make with Commercial Seasoning - 1 Hour or Less

Broth chicken stir-fry recipe with commercial sauce

Today, I'm sharing an easy chicken stir-fry recipe with commercial sauces that you can make quickly and easily using commercial sauces. This broth chicken stir-fry has a clean and sharp flavor, so if you're looking for a thicker fried chicken style, please refer to my other recipes. I'll also post the ratio of my homemade marinade for those who don't have access to commercial sauces, so let's get started with the recipe 😊.

What is chicken stir-fry?

Korean chicken stew is a traditional Korean stew dish that consists of chicken and a variety of vegetables, such as potatoes, carrots, and onions, simmered together in a spicy and sweet sauce. The sauce is based on red pepper flakes and gochujang, and is often flavored with minced garlic, soy sauce, and sugar. It's a great dish for the whole family because you can adjust the spiciness level, and it goes great with rice. It's also known as "chicken doritang" and is a favorite dish at home.
For more information about chicken stir-fry, see the Wikipediafor more information.

Ingredients (for 2-3 servings)

• Commercial chicken stir-fry seasoning (snow white, clean, etc. to your taste)
• Raw chicken (choose your favorite cut: leg, breast, etc.)
• 1/2 onion
• 2 to 3 potatoes
• 2 Tablespoons minced garlic
• 1 green onion
• 1 to 2 green chiles (to taste)
• Vermicelli sari or mochi/ramen sari (optional)
• 2 T gochujang, 5 T light soy sauce, 7 T chili powder, 1 T garlic, 2 T sugar, 3 T water (use if you don't have commercial seasoning)

By measurements: 1 T=15 cc, use 1 t=5 cc measuring spoons

💡 â Tip: Adjust the amount of seasoning and water according to the amount of chicken. Each product lists the amount of meat, so use that as a guide. I used about 1.5 kg of chicken and about 1600 ml of water for each batch of sauce. You can use stir-fry chicken or your favorite cuts of chicken; I used chicken thighs and chicken breasts.

The creation process

Bloodletting

For quick cooking: Rinse the chicken thoroughly, then boil it over high heat for 5 minutes and discard the water. Then rinse again to prepare.
If you have time: Soak the chicken in cold water for 30 minutes to remove any blood, then rinse thoroughly before using. If your chicken isn't fresh, add 1 T of cayenne.

Boiling chicken and water

Place the trimmed chicken in a pot and add enough water to cover the chicken (about 1600 ml). When the water starts to boil over high heat, add the commercial chicken stir-fry seasoning and mix well.

Simmer the chicken and marinade (20 minutes)

Reduce the heat to medium-low and simmer with the lid on for 20 minutes, during which time you can trim the onions and potatoes.

Dice half an onion and peel and chop 2 or 3 potatoes into bite-sized pieces.

Add vegetables and simmer (20 minutes)

After 20 minutes, add the trimmed potatoes, onion, and 2 tablespoons of minced garlic to the pot, cover, and simmer for 20 minutes. During this time, prepare the sarees you'll be adding: vermicelli noodles can be pre-soaked in water, and mochi or ramen sarees can be added later.

Trim green onions and green chiles

Roughly chop the scallions and green chiles. The green chiles will control the spiciness, so adjust the amount according to your preference.

Aligning

After 20 minutes, check the liver once.
- If it's salty, add some water,
- If it's fresh, remove the lid and let the broth simmer a bit over high heat.

Add Sari and Finishing Materials (5 minutes)

Once the seasoning is right, add your sari (vermicelli, mochi, ramen, etc.) and simmer for another 5 minutes. Finally, add green onions and green chilies for flavor.

Tips for more flavor

• Add sari: Whether it's vermicelli, mochi, or ramen, add your favorite sari for a heartier meal.
• Adjust the spiciness: Adjust the spiciness by adding more green chilies or red chili powder.
• Make the marinade: If you don't have a commercial marinade, make a marinade by mixing 2 T gochujang, 5 T soy sauce, 7 T chili powder, 1 T garlic, 2 T sugar, and 3 T water.

Product information used

• Snow White Chicken Stir-Fry Sauce: The product I was using has been reformulated and is based on a 2.2kg chicken, so if you use a 1kg chicken and only use half the sauce, you'll be fine 👉. See products
• Chicken thighs: It's made with chicken thighs, so if you're a chicken lover like me, you can cook it with just chicken thighs 👉. See products

"This post is part of my work with Coupang Partners, which means I will receive a small commission if you click on the link. Please check the product information before purchasing as it may not be the lowest price."

This is a perfect meal with a bowl of rice! The sharp and refreshing broth makes you want to eat more and more. It goes well with white rice, and the spicy broth reminds me of soju. You can have a good dakdolitang, but sometimes you should try to make a broth chicken stir-fry where you can feel the flavor of the broth. Have a delicious day! 😊 Enjoy!

See more Korean soup dishes

• Dongdaemun Chicken Hanmari Recipe - How to easily boil a whole Dongdaemun chicken at home, including a chopper recipe!
• Super Easy Miso Stew and 3 Side Dishes - How to make miso stew in a jiffy and make 3 side dishes with leftover ingredients!