Ingredients with Measurements:
- 1 pound of boneless chicken breast, sliced into thin strips
- 2 tablespoons of vegetable oil
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce
- 2 tablespoons of rice vinegar
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a bowl, mix the sliced chicken with cornstarch and soy sauce. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the minced garlic and stir-fry for 30 seconds until fragrant.
4. Add the sliced chicken and stir-fry for 3-4 minutes until browned.
5. Add the sliced bell peppers and onion, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
6. Pour in the rice vinegar and stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
7. Season with salt and pepper to taste.
8. Serve hot over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 11g
- Carbohydrates: 11g
- Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, shrimp, or tofu.
- Red and green bell peppers can be substituted with any other color of bell peppers or other vegetables such as broccoli, carrots, or snow peas.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture and flavor.
- Use different types of vinegar such as apple cider vinegar or balsamic vinegar for a different taste.
Tips and tricks:
- Make sure to slice the chicken and vegetables thinly and evenly for even cooking.
- Stir-fry quickly over high heat to prevent the chicken and vegetables from getting soggy.
- Add more cornstarch if you prefer a thicker sauce.
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 the cooked rice on the side.
Garnishes:
- Garnish with chopped green onions or cilantro for extra flavor and color.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch.
- If the chicken is overcooked, reduce the cooking time or slice the chicken thinner.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly frying ingredients in a wok over high heat.
Flavor profiles:
- This dish has a tangy and slightly sweet flavor from the rice vinegar, with a savory and garlicky taste from the chicken and vegetables.
Serving suggestions:
- Serve as a main dish for a quick and easy weeknight dinner.
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