Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 cup Chinese pistachios, roughly chopped
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, hoisin sauce, cornstarch, and water. Set aside.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
3. Add chicken strips and stir-fry for 5-7 minutes, or until cooked through. Remove from the wok and set aside.
4. Add the remaining tablespoon of vegetable oil to the wok and add the sliced bell pepper and onion. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened.
5. Add the minced garlic and grated ginger to the wok and stir-fry for 1-2 minutes, or until fragrant.
6. Return the cooked chicken to the wok and pour the soy sauce mixture over the chicken and vegetables. Stir-fry for 1-2 minutes, or until the sauce has thickened.
7. Add the chopped Chinese pistachios to the wok and stir-fry for 1-2 minutes, or until heated through.
8. Season with salt and pepper to taste.
9. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 15g
- Carbohydrates: 15g
- Protein: 32g
- Sodium: 1050mg
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Chinese pistachios can be substituted with cashews or peanuts.
Variations:
- Add sliced mushrooms or snow peas to the stir-fry.
- Use a different type of nut, such as almonds or walnuts.
- Add a spicy kick by adding red pepper flakes or sriracha sauce to the stir-fry.
Tips and tricks:
- To make slicing the chicken easier, place it in the freezer for 15-20 minutes before slicing.
- Make sure to stir-fry the chicken in batches to avoid overcrowding the wok.
- For a healthier option, use low-sodium soy sauce and hoisin sauce.
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 the stir-fry in a large bowl or on a platter.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is sticking to the wok, add a bit more oil.
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:
- Chinese stir-fry dishes have been around for centuries, with the first recorded recipe dating back to the Han Dynasty (206 BCE-220 CE).
Flavor profiles:
- Salty, sweet, and nutty.
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Chinese