Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into thin strips
- 2 tbsp. cassumunar ginger, grated
- 2 tbsp. vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. cornstarch
- Salt and pepper to taste
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, and cornstarch. Set aside.
2. Heat the wok or skillet over high heat. Add vegetable oil and cassumunar ginger. Stir-fry for 30 seconds until fragrant.
3. Add chicken strips and stir-fry for 3-4 minutes until browned.
4. Add red bell pepper, yellow onion, and minced garlic. Stir-fry for 2-3 minutes until vegetables are tender.
5. Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the chicken and vegetables.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Red bell pepper and yellow onion can be substituted with other vegetables such as broccoli, carrots, or snap peas.
- Cassumunar ginger can be substituted with regular ginger.
Variations:
- Add sliced mushrooms for extra flavor.
- Make it spicy by adding chili flakes or sriracha sauce.
- Use shrimp instead of chicken for a seafood twist.
Tips and tricks:
- Make sure to slice the chicken into thin strips for even cooking.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Don't overcook the vegetables to maintain their crunchiness.
Storage instructions:
Leftovers can be stored 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 on a bed of steamed rice or noodles.
Garnishes:
Sliced green onions or chopped cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or cucumber salad.
Troubleshooting advice:
If the sauce is too thick, add a splash of water or chicken broth to thin it out. If the sauce is too thin, mix a little more cornstarch with water and add it to the stir-fry.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Cassumunar ginger, also known as plai, is a type of ginger commonly used in Thai cuisine. It has a more pungent and earthy flavor compared to regular ginger.
Flavor profiles:
Savory, slightly sweet, and earthy.
Serving suggestions:
Serve hot with steamed rice or noodles.
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