Ingredients with Measurements:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tablespoon sesame seeds
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 2-3 minutes until browned.
3. Add the red and green bell peppers, onion, garlic, ginger, and red pepper flakes. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, salt, and pepper.
5. Pour the sauce over the chicken and vegetables and stir-fry for an additional 2-3 minutes until the sauce has thickened and the chicken is cooked through.
6. Garnish with green onions and sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Red and green bell peppers can be substituted with other vegetables such as broccoli, carrots, or snap peas.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced mushrooms or water chestnuts for additional texture.
- Make it vegetarian by substituting the chicken with tofu or tempeh.
- Make it spicier by adding more red pepper flakes or adding sliced jalapenos.
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.
- Stir-fry quickly and constantly to prevent burning.
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 stove over low heat until heated through.
Presentation ideas:
- Serve over rice or noodles.
- Garnish with additional sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Cucumber salad
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, continue to stir-fry until it is no longer pink.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and all surfaces thoroughly before and after handling raw chicken.
Food history:
- Stir-fry originated in China and has been a popular cooking technique for centuries.
Flavor profiles:
- Spicy, sweet, and savory.
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese