Ingredients with Measurements:
- 1 lb. Aglaia Teysmanniana leaves, washed and chopped
- 1 lb. chicken breast, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 3 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. cornstarch
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, and cornstarch. Set aside.
2. Heat the wok or large skillet over high heat. Add vegetable oil and swirl to coat the pan.
3. Add chicken strips and stir-fry for 2-3 minutes or until browned. Remove from the pan and set aside.
4. Add garlic, onion, and bell pepper to the pan. Stir-fry for 2-3 minutes or until the vegetables are slightly softened.
5. Add Aglaia Teysmanniana leaves to the pan and stir-fry for 1-2 minutes or until wilted.
6. Add the cooked chicken back to the pan and pour the sauce mixture over the top.
7. Stir-fry for 1-2 minutes or until the sauce thickens and coats the ingredients evenly.
8. Season with salt and pepper to taste.
9. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Total carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Aglaia Teysmanniana leaves can be substituted with spinach or kale.
- Chicken can be substituted with beef or tofu.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use shrimp instead of chicken for a seafood twist.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to wash Aglaia Teysmanniana leaves thoroughly to remove any dirt or debris.
- Cut all ingredients into thin, uniform strips for even cooking.
- Don't overcook the vegetables to maintain their crunchiness.
- Use a wooden spoon or spatula to stir-fry to prevent scratching the wok or skillet.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter for family-style dining.
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Egg rolls or spring rolls
- Fried rice or lo mein
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are too crunchy, stir-fry for an additional minute or two.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Wash hands and all utensils thoroughly before and after handling raw chicken.
Food history:
- Aglaia Teysmanniana is a leafy green vegetable commonly used in Indonesian cuisine.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve hot as a main dish.
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