Ingredients with Measurements:
- 1 lb parrot feather (or substitute with any leafy green)
- 1 lb chicken breast, sliced thinly
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Cutting board and knife
- Mixing bowl
Step-by-step instructions:
1. Rinse and dry the parrot feather, then chop into bite-sized pieces.
2. In a mixing bowl, combine the sliced chicken breast, soy sauce, oyster sauce, cornstarch, and sesame oil. Mix well and set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat.
4. Add the minced garlic and ginger, and stir-fry for 30 seconds.
5. Add the sliced onion and bell pepper, and stir-fry for 2-3 minutes until they start to soften.
6. Add the marinated chicken to the wok and stir-fry for 5-6 minutes until cooked through.
7. Add the chopped parrot feather to the wok and stir-fry for 2-3 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
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 12g
- Protein: 35g
Substitutions for ingredients:
- Parrot feather can be substituted with any leafy green such as spinach or kale.
- Chicken breast can be substituted with tofu or shrimp.
- Red bell pepper can be substituted with any color bell pepper or other vegetables like broccoli or snap peas.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use different sauces like hoisin sauce or teriyaki sauce for a different flavor profile.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to slice the chicken thinly for even cooking.
- Don't overcook the vegetables to keep them crisp and colorful.
- Use a high smoke point oil like vegetable or canola oil for stir-frying.
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 on a platter with rice or noodles on the side.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a light and refreshing cucumber salad or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of chicken broth or water to loosen it up.
- If the chicken is overcooked, it will become tough and dry. Make sure to cook it until just cooked through.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash all vegetables thoroughly before using.
Food history:
- The name "parrot feather" comes from the plant's resemblance to a parrot's feather. It is a common aquatic plant used in aquariums and water gardens.
Flavor profiles:
- Savory, umami, slightly sweet, and nutty.
Serving suggestions:
- Serve hot with rice or noodles.
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