Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into thin strips
- 2 tbsp. vegetable oil
- 2 tbsp. douchi (fermented black beans), rinsed and mashed
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp. soy sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. chili garlic sauce
- 1 tsp. sugar
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tbsp. sesame oil
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 strips and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
3. In the same wok, add the mashed douchi, ginger, and garlic. Stir-fry for 1 minute until fragrant.
4. Add the sliced red and green bell peppers and onion. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5. Add the soy sauce, hoisin sauce, chili garlic sauce, sugar, salt, and pepper. Stir-fry for 1-2 minutes until the sauce is well combined.
6. Return the chicken to the wok and stir-fry for 1-2 minutes until heated through.
7. Add the sliced green onions and sesame oil. Stir-fry for another 1-2 minutes.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 14g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as broccoli, carrots, or snow peas.
- Douchi can be substituted with miso paste or oyster sauce.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use different types of chili sauce for different levels of spiciness.
- Add cashews or peanuts for extra crunch.
Tips and tricks:
- Make sure to rinse the douchi thoroughly before using to remove any excess salt.
- Cut the chicken into thin strips for even cooking.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Add the green onions and sesame oil at the end for extra flavor and aroma.
Storage instructions:
- Store any 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 on a platter with rice on the side.
- Garnish with extra sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Egg rolls or spring rolls.
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 browning, make sure the wok or skillet is hot enough before adding the chicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Douchi is a fermented black bean paste commonly used in Chinese cuisine.
Flavor profiles:
- Salty, savory, spicy, and slightly sweet.
Serving suggestions:
- Serve family-style in the center of the table for everyone to share.
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Region: Chinese