Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tsp red pepper flakes
- 2-3 Thai chilies, sliced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, sugar, and red pepper flakes. Set aside.
2. Heat the wok or skillet over high heat and add vegetable oil.
3. Add chicken strips and stir-fry until browned and cooked through, about 5-7 minutes.
4. Remove chicken from the wok and set aside.
5. Add garlic, onion, and bell peppers to the wok and stir-fry for 2-3 minutes until vegetables are slightly softened.
6. Add chicken back to the wok and pour the sauce mixture over the chicken and vegetables.
7. Add sliced Thai chilies and stir-fry for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
8. Season with salt and pepper to taste.
9. 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: 250
- Fat: 10g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or shrimp.
- Thai chilies can be substituted with jalapenos or serrano peppers.
Variations:
- Add sliced mushrooms, bamboo shoots, or water chestnuts for extra texture and flavor.
- Use different colored bell peppers for a more colorful dish.
- Add a tablespoon of hoisin sauce for a sweeter flavor.
Tips and tricks:
- Slice the chicken into thin strips for faster cooking time.
- Make sure the wok or skillet is hot before adding the chicken to ensure a crispy texture.
- Use a wooden spoon or spatula to stir-fry the chicken and vegetables to prevent sticking.
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 with rice or noodles on the side.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water to thin it out.
- If the chicken is sticking to the wok, add a little more oil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Stir-fry dishes originated in China and have been popularized in many Asian cuisines.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Chinese