Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 cup sliced onions
- 1 red bell pepper, sliced
- 4 cups pak choy, chopped
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the chicken strips and stir-fry for 3-4 minutes until browned and cooked through. Remove from the wok and set aside.
3. Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
4. Add the onions and red bell pepper and stir-fry for 2-3 minutes until slightly softened.
5. Add the pak choy and stir-fry for 2-3 minutes until wilted.
6. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth.
7. Pour the sauce into the wok and stir-fry for 1-2 minutes until thickened.
8. Add the cooked chicken back into the wok and stir-fry for 1-2 minutes until heated through.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.
20-25 minutes
5. Temperature: High heat
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 12g
- Protein: 28g
- Sodium: 1200mg
- Sugar: 4g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or shrimp.
- Pak choy can be substituted with bok choy or Chinese cabbage.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or baby corn for extra vegetables.
- Add chili flakes or hot sauce for extra heat.
- Use different types of protein or vegetables to switch up the flavors.
Tips and tricks:
- Cut the chicken into thin strips for quick and even cooking.
- Stir-fry each ingredient separately to avoid overcrowding the wok.
- Make sure the wok is hot before adding the oil and ingredients.
- Use a spatula or tongs to stir-fry the ingredients quickly and evenly.
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 in a large bowl or platter with steamed rice on the side.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried noodles
- Egg rolls
Suggested side dishes:
- Steamed broccoli
- Fried rice
- Vegetable spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not cooked through, stir-fry for an additional 1-2 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to avoid foodborne illness.
Food history:
- Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients over high heat in a wok or skillet.
Flavor profiles:
- Salty, savory, and slightly sweet from the soy sauce and oyster sauce.
- Spicy and fragrant from the garlic and ginger.
Serving suggestions:
- Serve hot with steamed rice and garnishes.
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Region: Chinese