Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 green onions, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced water chestnuts
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine 1/2 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Mix well.
2. Add the chicken pieces to the bowl and toss to coat evenly.
3. Heat 1/4 cup of vegetable oil in a large skillet or wok over medium-high heat.
4. Add the chicken pieces to the skillet and cook for 5-7 minutes, or until golden brown and cooked through.
5. In a separate bowl, whisk together 1/4 cup rice vinegar, 1/4 cup soy sauce, 1/4 cup ketchup, 2 tablespoons honey, and 1 tablespoon chili garlic sauce.
6. In a small bowl, mix 1 tablespoon cornstarch and 1/4 cup water until smooth.
7. Add the sauce mixture to the skillet with the chicken and stir to combine.
8. Add the green onions, red bell pepper, bamboo shoots, and water chestnuts to the skillet and stir to combine.
9. Pour the cornstarch mixture into the skillet and stir until the sauce thickens, about 2-3 minutes.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 14g
- Carbohydrates: 34g
- Protein: 24g
- Sodium: 1550mg
- Sugar: 18g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Chili garlic sauce can be substituted with sriracha or red pepper flakes.
- Bamboo shoots and water chestnuts can be substituted with any other vegetables of your choice.
Variations:
- Add more vegetables such as mushrooms, carrots, or snow peas.
- Make it spicier by adding more cayenne pepper or chili garlic sauce.
- Make it sweeter by adding more honey or brown sugar.
- Make it tangier by adding more rice vinegar or lime juice.
Tips and tricks:
- Cut the chicken into bite-size pieces to ensure even cooking.
- Use a slotted spoon to remove the chicken from the skillet to prevent excess oil from getting into the sauce.
- Adjust the amount of cornstarch and water to achieve the desired thickness of the sauce.
- Add the vegetables towards the end of cooking to prevent them from getting too soft.
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 in a large bowl or on a platter with rice on the side.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- White rice
- Steamed vegetables
- Egg rolls
Suggested side dishes:
- Steamed broccoli
- Fried rice
- Vegetable stir-fry
Troubleshooting advice:
- If the sauce is too thick, add more water or rice vinegar to thin it out.
- If the chicken is not crispy, increase the heat and cook for a few more minutes.
Food safety advice:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Hot and sour chicken is a popular Chinese-American dish that originated in Sichuan province in China.
Flavor profiles:
- Spicy, tangy, and sweet.
Serving suggestions:
- Serve hot and sour fried chicken as a main dish with rice and vegetables.
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