Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 cup sliced mushrooms
- 2 green onions, sliced
- Cooked rice, for serving
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, whisk together cornstarch, soy sauce, rice wine vinegar, sesame oil, honey, garlic powder, ground ginger, and black pepper. Set aside.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add chicken strips and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
3. Add another tablespoon of vegetable oil to the wok. Add sliced red and green bell peppers, onion, broccoli florets, snow peas, and sliced mushrooms. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Add the cooked chicken back to the wok with the vegetables. Pour the sauce over the chicken and vegetables and stir-fry for another 2-3 minutes until the sauce thickens and coats everything evenly.
5. Serve the stir-fry hot over cooked rice. Garnish with sliced green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 11g
- Carbohydrates: 22g
- Protein: 32g
- Sodium: 450mg
- Fiber: 5g
- Sugar: 10g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or shrimp.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add sliced carrots, zucchini, or celery to the stir-fry.
- Use different types of mushrooms for added flavor.
- Add a tablespoon of hoisin sauce or oyster sauce to the sauce for a different flavor profile.
Tips and tricks:
- Cut all the vegetables and chicken into similar-sized pieces for even cooking.
- Cook the chicken in batches if your wok or skillet is not large enough.
- Do not overcook the vegetables, as they should be tender-crisp.
Storage instructions:
- Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or platter for a family-style meal.
- Garnish with sesame seeds or chopped peanuts for added crunch.
Garnishes:
- Sliced green onions, sesame seeds, chopped peanuts
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed edamame, egg rolls, or potstickers.
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water or chicken broth to thin it out.
- If the vegetables are not cooking evenly, add a splash of water to the wok and cover with a lid to steam the vegetables for a few minutes.
Food safety advice:
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash all vegetables thoroughly before cooking.
Food history:
- Stir-fry is a popular cooking technique in Chinese cuisine that involves cooking ingredients quickly over high heat in a wok or skillet.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve the stir-fry hot over cooked rice or noodles.
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