Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 lb Chinese radish, peeled and sliced into thin strips
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- Salt and pepper to taste
- Green onions, sliced for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and chicken broth. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add garlic and ginger, and stir-fry for 30 seconds.
4. Add chicken strips and stir-fry until browned and cooked through, about 5-7 minutes.
5. Add Chinese radish strips and stir-fry for another 3-5 minutes until they are slightly softened.
6. Pour the sauce mixture over the chicken and radish, and stir-fry until the sauce thickens and coats the ingredients evenly.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Chinese radish can be substituted with daikon radish or turnips.
Variations:
- Add sliced bell peppers or carrots for additional color and texture.
- Use different sauces such as hoisin sauce or teriyaki sauce for a different flavor profile.
Tips and tricks:
- Make sure to slice the chicken and radish into thin strips for even cooking.
- Stir-fry on high heat to ensure that the ingredients cook quickly and retain their texture.
- Add a splash of water or chicken broth if the stir-fry becomes too dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter, and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed bok choy or broccoli
Troubleshooting advice:
- If the stir-fry becomes too dry, add a splash of water or chicken broth.
- If the sauce is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is fully cooked.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Stir-frying is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients over high heat in a wok or skillet.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese