Ingredients with Measurements:
- 1 pound of boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- Salt and pepper to taste
- 1/4 cup of water
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add chicken strips and stir-fry for 3-4 minutes until browned.
4. Add red and green bell peppers, onion, garlic, and ginger. Stir-fry for an additional 2-3 minutes until vegetables are tender.
5. Pour the sauce mixture over the chicken and vegetables. Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli or snow peas.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced mushrooms for an earthy flavor.
- Add sliced water chestnuts for a crunchy texture.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Have all ingredients prepped and ready to go before starting to stir-fry.
- Cook the chicken in batches if necessary to avoid overcrowding the wok or skillet.
Storage instructions:
Leftovers can be stored 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 the stir-fry in a large bowl or on individual plates.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Egg rolls
- Spring rolls
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, mix together more cornstarch and water and add to the stir-fry.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Rakwon Stir-Fry is a popular dish in Korean cuisine. It is typically made with beef or pork, but this recipe uses chicken.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Korean