Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil and sesame oil over high heat.
2. Add the sliced chicken and stir-fry for 3-4 minutes until browned and cooked through.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the onion, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until slightly softened.
5. Add the minced garlic and ginger to the skillet and stir-fry for another minute.
6. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, and black pepper.
7. Pour the sauce into the skillet and stir to combine with the vegetables.
8. Add the cooked chicken back into the skillet and stir-fry for another 2-3 minutes until everything is coated in the sauce.
9. Sprinkle sesame seeds and sliced green onions on top of the stir-fry.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 18g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Honey can be substituted with brown sugar or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or zucchini to the stir-fry.
- Use different colors of bell peppers for a more colorful dish.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Slice the chicken thinly to ensure even cooking.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent scratching the skillet or wok.
- Adjust the amount of gochujang to your desired level of spiciness.
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 a platter.
- Garnish with extra sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- White rice
- Steamed vegetables
- Kimchi
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the stir-fry is too spicy, add more honey or sugar to balance out the heat.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Gochujang is a staple ingredient in Korean cuisine and is made from fermented soybeans, chili powder, and rice.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve hot with rice and steamed vegetables.
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Region: Korean