Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a bowl, mix together the cornstarch, soy sauce, rice wine or dry sherry, and sesame oil. Add the chicken pieces and toss to coat. Let marinate for 10-15 minutes.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry for 3-4 minutes, until browned and cooked through. Remove from the wok and set aside.
3. Add the bell peppers, onion, garlic, and ginger to the wok and stir-fry for 2-3 minutes, until the vegetables are slightly softened.
4. Return the chicken to the wok and stir-fry for another minute to heat through.
5. Sprinkle sesame seeds over the top and stir to combine.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add sliced mushrooms or snow peas for extra flavor and texture.
- Use honey instead of sugar for a sweeter taste.
- Add a splash of rice vinegar for a tangy flavor.
Tips and tricks:
- Cut the chicken into bite-sized pieces to ensure even cooking.
- Don't overcrowd the wok or skillet, as this can cause the chicken and vegetables to steam instead of stir-fry.
- Toast the sesame seeds in a dry pan before adding them to the stir-fry for extra flavor.
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 over a bed of rice or noodles.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or green beans.
- Mixed greens salad with a sesame-ginger dressing.
Troubleshooting advice:
- If the chicken is sticking to the wok or skillet, add a little more oil.
- If the vegetables are not cooking evenly, slice them thinly and cook them in batches.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
- Stir-fry is a cooking technique that originated in China over 2,000 years ago.
Flavor profiles:
- Savory, slightly sweet, and nutty.
Serving suggestions:
- Serve hot as a main dish.
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