Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breast, sliced into thin strips
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 2 stalks lemongrass, white part only, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 tsp. cornstarch
- 1/4 cup chicken broth
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a small bowl, whisk together fish sauce, soy sauce, brown sugar, cornstarch, and chicken broth. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add garlic, ginger, and lemongrass to the pan and stir-fry for 1-2 minutes until fragrant.
4. Add chicken to the pan and stir-fry for 3-4 minutes until browned.
5. Add sliced bell pepper and onion to the pan and stir-fry for an additional 2-3 minutes until vegetables are tender.
6. Pour the sauce mixture over the chicken and vegetables and stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro and serve hot over rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 256
- Fat: 9g
- Carbohydrates: 14g
- Protein: 29g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Red bell pepper can be substituted with any color of bell pepper.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or snow peas to the stir-fry.
- Use shrimp instead of chicken for a seafood twist.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Use a sharp knife to slice the lemongrass thinly.
- Cook the chicken in batches if necessary to avoid overcrowding the pan.
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 individual plates.
- Garnish with chopped cilantro and sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Vegetable spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not browning, increase the heat and cook for an additional minute.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Fish sauce and lemongrass are common ingredients in Southeast Asian cuisine, particularly in Vietnamese and Thai dishes.
Flavor profiles:
- Salty, sweet, savory, with a hint of citrus from the lemongrass.
Serving suggestions:
- Serve hot over rice or noodles for a complete meal.
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Region: Thai