Asians > Thai

Pong Moan Stir Fry Recipe

Ingredients with Measurements:
- 1 lb. chicken breast, sliced into thin strips
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- Salt and pepper to taste
- 1/4 cup water
- 1 tbsp. cornstarch
- 2 green onions, sliced

Special equipment needed: None

Step-by-step instructions:

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the onion, red and green bell peppers, garlic, and ginger. Cook for another 5 minutes or until the vegetables are tender.
4. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, salt, and pepper.
5. Pour the sauce over the chicken and vegetables and stir to coat.
6. In another small bowl, whisk together the water and cornstarch. Add it to the skillet and stir until the sauce thickens.
7. Add the green onions and stir to combine.
8. Serve hot with rice.

20-25 minutes
Temperature: Medium-high heat
Serving size: 4

Nutritional information:
Calories: 230
Fat: 9g
Carbohydrates: 11g
Protein: 26g
Sodium: 750mg

Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Red and green bell peppers can be substituted with any other color of bell peppers.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce.

Variations:
- Add sliced mushrooms for an extra earthy flavor.
- Add sliced carrots for a pop of color and sweetness.
- Add sliced water chestnuts for a crunchy texture.

Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Don't overcrowd the skillet or wok to ensure that the chicken and vegetables cook evenly.
- Use a non-stick skillet or wok to prevent sticking.

Storage instructions:
- Store 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 chopped cilantro or sesame seeds.

Pairings:
- Serve with steamed rice or noodles.

Suggested side dishes:
- Steamed broccoli or bok choy.

Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, continue cooking until it reaches an internal temperature of 165°F.

Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw chicken.
- Cook chicken to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
- Pong Moan Stir Fry is a traditional Cambodian dish that is typically made with chicken, vegetables, and a savory sauce.

Flavor profiles:
- Savory, slightly sweet, and umami.

Serving suggestions:
- Serve hot with rice or noodles.

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Region: Thai

Taste: Spicy, Savory, Tangy, Umami, Aromatic