Ingredients with Measurements:
- 1 lb. chicken breast, sliced into thin strips
- 2 tbsp. vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp. ginger, grated
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 1 tsp. red pepper flakes
- 1 tsp. sesame oil
- 1/4 cup chopped scallions
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the chicken and stir-fry for 3-4 minutes until browned.
3. Add the bell peppers, onion, garlic, and ginger and stir-fry for another 2-3 minutes.
4. In a small bowl, mix together the soy sauce, oyster sauce, sugar, red pepper flakes, and sesame oil.
5. Pour the sauce over the chicken and vegetables and stir-fry for another 2-3 minutes until everything is coated in the sauce.
6. Add the scallions and stir-fry for another minute.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 12g
Protein per serving: 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 pepper or other vegetables such as broccoli or snow peas.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or water chestnuts for extra texture.
- Use shrimp instead of chicken for a seafood twist.
- Add more red pepper flakes for extra spiciness.
Tips and tricks:
- Make sure to slice the chicken and vegetables thinly for even cooking.
- Stir-fry quickly over high heat to prevent the chicken and vegetables from becoming too soft.
- Add the scallions at the end for a fresh burst of flavor.
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 the stir-fry in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped scallions or sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Egg rolls
- Fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the chicken and vegetables are sticking to the pan, add a little more oil.
- If the sauce is too thick, add a little water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pagoda-tree, also known as Sophora japonica, is a tree native to East Asia. Its flowers are used in traditional Chinese medicine and its leaves are used in tea. In this recipe, the pagoda-tree flowers are not used, but the name was chosen for its exotic and spicy connotations.
Flavor profiles:
This stir-fry is spicy, savory, and slightly sweet.
Serving suggestions:
Serve this dish as a main course for dinner or lunch.
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