Chicken Stir-fry with Garlic Chives

Instructions

1. Gather all the ingredients.
2. Add 1 Tbsp sake, 1 Tbsp mirin, 1 Tbsp miso, 1 tsp soy sauce, 1 tsp honey, and 2 tsp doubanjiang (spicy chili bean paste) to a small bowl. Stir well to dissolve the miso. Set aside.
3. Cut off the tough ends of 1 small bunch garlic chives (Chinese chives or Nira). Slice the leafy parts into 1½-inch (4-cm) pieces.
4. Slice 1 chicken breast into 1½-inch (4 cm) squares of equal thickness. I use the sogigiri Japanese cutting technique. To do this, tilt your knife back and slice at a slanted angle. This creates a thinner, flatter piece with an open surface area so the chicken cooks evenly and at the same rate in the frying pan.
5. Season the chicken pieces on both sides with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
6. Lightly dredge the chicken with 2 Tbsp all-purpose flour (plain flour). Tip: I put the chicken and flour in my favorite stainless prep tray and shake together for the perfect light coating.
7. Preheat a large frying pan or carbon steel pan over medium heat. When it's hot, add 1 Tbsp toasted sesame oil. Add the chicken when the oil is hot, leaving space between the pieces. I cooked it in two batches. This allows the air to circulate so they search nicely. Cover and cook for 3 minutes.
8. When the chicken is slightly brown on the bottom, flip over the pieces and sear the other side for 2 minutes. If your pieces are thick, cover the pan and cook for 3 minutes. Remove to a tray. Repeat searing the remaining chicken. Tip: Make sure that the chicken is almost cooked through at this stage. You will only cook it briefly at the end to toss with the sauce and garlic chives.
9. Once both batches are done, add all the chicken back into the pan. Then, add the garlic chives.
10. Toss together the chicken and chives to heat. Then, add the sauce. Mix to combine.
11. Coat the ingredients well with the sauce quickly before it thickens. Transfer to a serving plate and enjoy.
12. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.