Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1/4 cup soy sauce
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 green onions, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the chicken and stir-fry for 3-4 minutes until browned.
3. Add the garlic and ginger and stir-fry for 1 minute.
4. Add the bell peppers, onion, mushrooms, carrots, and zucchini and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, whisk together the soy sauce, rice wine, sugar, sesame oil, black pepper, and red pepper flakes.
6. Pour the sauce over the stir-fry and stir to coat.
7. Add the green onions and stir-fry for 1-2 minutes.
8. In a small bowl, whisk together the cornstarch and water.
9. Pour the cornstarch mixture over the stir-fry and stir to thicken the sauce.
10. 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: 280
- Fat: 10g
- Carbohydrates: 18g
- Protein: 28g
- Sodium: 1000mg
- Sugar: 10g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetables can be substituted with any other vegetables of your choice.
- Rice wine can be substituted with dry sherry or white wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot starch or potato starch.
Variations:
- Add sliced water chestnuts or bamboo shoots for extra crunch.
- Add sliced jalapeno peppers for extra heat.
- Add cashews or peanuts for extra texture.
Tips and tricks:
- Cut the chicken and vegetables into similar-sized pieces for even cooking.
- Stir-fry the chicken first to brown it before adding the vegetables.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Don't overcrowd the wok or skillet to ensure the vegetables cook evenly.
- Use a wooden spoon or spatula to stir-fry to prevent scratching the wok or skillet.
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 the stir-fry in a large bowl or on a platter.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice or noodles
- Egg rolls or spring rolls
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice or lo mein
Troubleshooting advice:
- If the stir-fry is too salty, add a splash of water or unsalted chicken broth to dilute the sauce.
- If the stir-fry is too thick, add a splash of water or chicken broth to thin the sauce.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Sanbeiji is a Taiwanese dish that translates to "three cup chicken" in English. It is traditionally made with chicken, soy sauce, rice wine, and sesame oil.
Flavor profiles:
- Salty, sweet, savory, and slightly spicy.
Serving suggestions:
- Serve the stir-fry family-style in a large bowl or on a platter for everyone to share.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese