Ingredients with Measurements:
- 1 lb boneless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 tablespoons galangal, peeled and minced
- 2 tablespoons ginger, peeled and minced
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the galangal and ginger and stir-fry for 1 minute until fragrant.
3. Add the chicken and stir-fry for 3-4 minutes until browned.
4. Add the red and green bell peppers, onion, and garlic and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, salt, and pepper.
6. Pour the sauce over the stir-fry and toss to coat.
7. Cook for an additional 1-2 minutes until the sauce has thickened and the chicken is cooked through.
8. Remove from heat and garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Galangal can be substituted with ginger if unavailable.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli, carrots, or snow peas.
Variations:
- Add sliced mushrooms or baby corn for additional vegetables.
- Add chopped peanuts or cashews for a crunchy texture.
- Add chili flakes or Sriracha for a spicy kick.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Have all ingredients prepped and ready before starting to stir-fry.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
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 stove until heated through.
Presentation ideas:
- Serve over rice or noodles.
- Garnish with additional cilantro or sliced scallions.
Garnishes:
- Fresh cilantro or sliced scallions.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Egg rolls or spring rolls.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of chicken broth or water to loosen the sauce.
- If the stir-fry is too salty, add a squeeze of lime juice or a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Galangal is a root commonly used in Southeast Asian cuisine and is related to ginger.
Flavor profiles:
- This stir-fry has a savory and slightly sweet flavor with a hint of spice from the ginger and galangal.
Serving suggestions:
- Serve hot as a main dish.
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