Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Grater
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the sliced chicken and stir-fry for 3-4 minutes until browned and cooked through. Remove from the wok and set aside.
3. Add the sliced red bell pepper and yellow onion to the wok and stir-fry for 2-3 minutes until slightly softened.
4. Add the minced garlic and grated ginger to the wok and stir-fry for 1 minute until fragrant.
5. Add the lime zest, lime juice, soy sauce, fish sauce, and honey to the wok and stir to combine.
6. Add the cooked chicken back to the wok and stir to coat in the sauce.
7. Add the chopped basil leaves to the wok and stir-fry for 1-2 minutes until wilted.
8. Season with salt and pepper to taste.
9. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 12g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Red bell pepper and yellow onion can be substituted with any other vegetables of your choice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or hoisin sauce.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced mushrooms or baby corn to the stir-fry.
- Use different herbs such as cilantro or mint instead of basil.
- Add a spicy kick with red pepper flakes or sriracha sauce.
- Make it vegetarian by using tofu instead of chicken.
Tips and tricks:
- Slice the chicken thinly and evenly for even cooking.
- Use a sharp knife to cut the vegetables into thin slices.
- Grate the ginger using a microplane for a fine texture.
- Don't overcook the vegetables to maintain their crunchiness.
- Adjust the seasoning to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter with rice or noodles on the side.
Garnishes:
Garnish with additional fresh basil leaves and lime wedges.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with steamed rice, noodles, or a side salad.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of chicken broth or water to loosen the sauce.
- If the chicken is sticking to the wok, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it's safe to eat.
- Wash your hands and cutting board thoroughly after handling raw chicken.
Food history:
Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients in a wok over high heat.
Flavor profiles:
This lime and basil chicken stir-fry has a tangy, sweet, and savory flavor with a hint of spice from the ginger.
Serving suggestions:
Serve the stir-fry family-style and let everyone help themselves.
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