Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breast, sliced into thin strips
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snow peas
- 1/4 cup fish sauce
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Cooked rice, for serving
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the chicken and stir-fry for 2-3 minutes until browned.
3. Add the garlic, onion, red and green bell peppers, and snow peas. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, cornstarch, water, salt, and pepper.
5. Pour the sauce over the stir-fry and stir to coat everything evenly.
6. Cook for another 1-2 minutes until the sauce has thickened and the chicken is cooked through.
7. Serve hot over cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 22g
Protein: 35g
Sodium: 1600mg
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or shrimp.
- Snow peas can be substituted with snap peas or green beans.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms or baby corn for extra texture and flavor.
- Use different colored bell peppers for a more colorful dish.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Cut the chicken into thin strips to ensure even cooking.
- Make sure the wok or skillet is hot before adding the ingredients to prevent sticking.
- Stir-fry the vegetables quickly to retain 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 the stir-fry in a large bowl or on a platter with the rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions for a pop of color.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with steamed or stir-fried vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the vegetables are overcooked, reduce the cooking time or add them to the wok or skillet later in the cooking process.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Fish sauce is a popular condiment in Southeast Asian cuisine, made from fermented fish and salt. It has been used for centuries as a flavor enhancer in dishes such as stir-fries, marinades, and dipping sauces.
Flavor profiles:
Salty, sweet, savory, umami
Serving suggestions:
Serve hot over cooked rice for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai