Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 tablespoons doubanjiang (spicy fermented bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, whisk together doubanjiang, soy sauce, Shaoxing wine, cornstarch, and sugar. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the chicken strips and stir-fry for 2-3 minutes until browned and cooked through. Remove from the wok and set aside.
4. Add the bell peppers, onion, garlic, and ginger to the wok and stir-fry for 2-3 minutes until the vegetables are tender.
5. Add the chicken back to the wok and pour in the doubanjiang sauce. Stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
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: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Doubanjiang can be substituted with chili bean paste or miso paste.
- Shaoxing wine can be substituted with dry sherry or rice wine.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use different colored bell peppers for a more colorful dish.
- Add a teaspoon of sesame oil for extra flavor.
Tips and tricks:
- Slice the chicken thinly and evenly for even cooking.
- Use a wok or large skillet to ensure even heat distribution.
- Stir-fry the chicken separately from the vegetables to prevent overcooking.
- Adjust the amount of doubanjiang according to your spice preference.
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 or platter with steamed rice on the side.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is overcooked, reduce the cooking time or slice it thinner.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
- Doubanjiang is a spicy fermented bean paste that originated in Sichuan, China.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese