A delightful twist on a classic Korean chicken dish, combining sweet and spicy flavors with a medley of colorful vegetables.
Cut the chicken into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Slice the onion, bell pepper, and carrot into thin strips.
Use a sharp knife to make slicing easier and safer.
In a mixing bowl, combine soy sauce, black pepper, brown sugar, water, red pepper flakes, and sesame oil.
Mix until the sugar is fully dissolved for a smooth sauce.
Heat a skillet over medium-high heat and add a drizzle of sesame oil.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Cook the chicken in the skillet until browned on all sides.
Avoid overcrowding the skillet to allow proper browning.
Add the vegetables to the skillet and stir-fry until slightly tender.
Stir frequently to prevent burning and ensure even cooking.
Pour the sauce over the chicken and vegetables, stirring to coat evenly.
Let the sauce simmer slightly to thicken and enhance the flavors.
Serve the dish hot with steamed rice or noodles.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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