Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 cup orange juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the chicken, cornstarch, salt, and black pepper. Toss until the chicken is coated evenly.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
3. Add the red and yellow bell peppers, onion, garlic, and ginger to the wok. Stir-fry for 2-3 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, cornstarch, and water. Pour the mixture into the wok and stir until the sauce thickens and coats the vegetables.
5. Add the cooked chicken back to the wok and stir until everything is coated in the sauce.
6. Serve the stir-fry over rice, garnished with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 29g
Protein: 30g
Sodium: 660mg
Sugar: 17g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Red and yellow bell peppers can be substituted with any other color bell peppers or other vegetables such as broccoli or snow peas
- Honey can be substituted with maple syrup or agave nectar
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar
Variations:
- Add sliced mushrooms to the stir-fry for extra flavor and texture
- Use pineapple juice instead of orange juice for a tropical twist
- Add a pinch of red pepper flakes for some heat
Tips and tricks:
- Cut the chicken into bite-sized pieces to ensure even cooking
- Cook the chicken in batches to avoid overcrowding the wok and ensure even browning
- Use fresh ginger for the best flavor
- Make sure the vegetables are sliced thinly and evenly for even cooking
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, garnished with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Serve the stir-fry with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the chicken is not browning evenly, make sure the pieces are not overcrowded in the wok.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces and utensils that come into contact with raw chicken to avoid cross-contamination.
Food history:
Stir-fry is a cooking technique that originated in China and involves cooking small pieces of meat and vegetables quickly over high heat in a wok or skillet.
Flavor profiles:
This dish has a sweet and tangy flavor from the orange juice and honey, with a savory umami flavor from the soy sauce and chicken.
Serving suggestions:
Serve the stir-fry family-style, with everyone serving themselves from a large bowl or platter.
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Region: Chinese