Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 cup sliced kumquats
- 1 tablespoon chili paste
- 1 tablespoon honey
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together the sliced chicken, cornstarch, and soy sauce. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and ginger and stir-fry for 30 seconds.
3. Add the sliced chicken and stir-fry for 2-3 minutes until browned.
4. Add the sliced bell peppers and stir-fry for another 2-3 minutes until slightly softened.
5. Add the sliced kumquats, chili paste, and honey. Stir-fry for another 2-3 minutes until the kumquats are slightly softened and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Bell peppers can be substituted with any other vegetable of your choice.
- Kumquats can be substituted with oranges or tangerines.
Variations:
- Add sliced onions or mushrooms for extra flavor.
- Use different types of chili paste for different levels of spiciness.
- Add cashews or peanuts for extra crunch.
Tips and tricks:
- Make sure to slice the chicken and vegetables thinly for even cooking.
- Use a wok or large skillet to ensure that the ingredients cook evenly.
- Adjust the amount of chili paste and honey to your liking.
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 on a bed of rice or noodles for a complete meal.
- Garnish with extra sliced kumquats or chopped cilantro.
Garnishes:
- Chopped scallions, sliced kumquats, chopped cilantro
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli, roasted asparagus, mixed greens salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the chicken is not browning, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Kumquats are a citrus fruit that originated in China and are commonly used in Chinese cuisine.
Flavor profiles:
- Spicy, sweet, tangy
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese