Ingredients with Measurements:
- 1 lb. boneless chicken breasts, sliced into thin strips
- 2 tbsp. vegetable oil
- 1 tbsp. fresh ginger, grated
- 2 garlic cloves, minced
- 2 tbsp. nam pla (fish sauce)
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup snow peas
- 1 tbsp. cornstarch
- 1/4 cup water
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or large skillet over high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the sliced chicken and stir-fry for 2-3 minutes until browned.
3. Add the grated ginger and minced garlic to the pan and stir-fry for 30 seconds.
4. In a small bowl, whisk together the nam pla, soy sauce, oyster sauce, and brown sugar.
5. Add the sliced bell peppers, onion, and snow peas to the pan and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
6. Pour the sauce over the vegetables and chicken and stir-fry for 1-2 minutes until the sauce has thickened.
7. In a small bowl, whisk together the cornstarch and water. Add the cornstarch mixture to the pan and stir-fry for 1-2 minutes until the sauce has thickened.
8. Remove the pan from the heat and stir in the chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 14g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Snow peas can be substituted with snap peas or green beans.
- Nam pla can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use different colored bell peppers for a more colorful dish.
- Add sliced water chestnuts for crunch.
Tips and tricks:
- Slice the chicken thinly to ensure even cooking.
- Don't overcrowd the pan when stir-frying the vegetables.
- Use fresh ginger for the best flavor.
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 the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry on a bed of rice or noodles.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli
- Fried rice
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are overcooked, reduce the cooking time or stir-fry them separately.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Nam pla is a traditional Thai fish sauce that has been used in cooking for centuries.
Flavor profiles:
Salty, savory, and slightly sweet.
Serving suggestions:
Serve the stir-fry family-style in a large bowl or on individual plates.
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Region: Thai