Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup fish sauce
- 1/4 cup water
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over high heat.
2. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes.
4. In a small bowl, whisk together the fish sauce, water, sugar, black pepper, and red pepper flakes.
5. Pour the sauce over the chicken and stir-fry for another 2-3 minutes.
6. Add the scallions and cilantro and stir-fry for another minute.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 6g
Protein: 34g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced bell peppers and onions for more vegetables.
- Add sliced chili peppers for more heat.
- Use shrimp instead of chicken.
Tips and tricks:
- Slice the chicken into thin strips for faster cooking.
- Keep stirring the chicken to prevent it from sticking to the pan.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored 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.
Garnishes:
Garnish with additional chopped cilantro and scallions.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the chicken is sticking to the pan, add a little more oil.
- If the sauce is too salty, add a little more water.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mắm Gừng Nứơc Xào Gà is a traditional Vietnamese dish that is often served with rice.
Flavor profiles:
Salty, sweet, spicy, and savory.
Serving suggestions:
Serve hot with rice and a side of stir-fried vegetables.
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Region: Vietnamese