Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 red onion, sliced
- 2 red bell peppers, sliced
- 1 cup Phak Tiu Daeng (Thai Red Roselle) leaves, washed and chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the chicken and stir-fry for 3-4 minutes or until cooked through.
4. Add the red onion and red bell peppers and stir-fry for another 2-3 minutes.
5. Add the Phak Tiu Daeng leaves and stir-fry for 1-2 minutes or until wilted.
6. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper.
7. Pour the sauce over the stir-fry and toss to coat evenly.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. 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 beef, pork, or tofu.
- Red bell peppers can be substituted with any color bell pepper.
- Phak Tiu Daeng leaves can be substituted with spinach or kale.
Variations:
- Add sliced mushrooms or baby corn for extra vegetables.
- Add chili flakes or Sriracha for extra spice.
- Use shrimp instead of chicken for a seafood version.
Tips and tricks:
- Slice the chicken thinly for quick cooking.
- Make sure the wok or skillet is hot before adding the oil.
- Stir-fry the vegetables in batches to avoid overcrowding the pan.
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 a platter.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of steamed vegetables or a simple salad.
Troubleshooting advice:
If the stir-fry is too dry, add a splash of chicken broth or water.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
Phak Tiu Daeng, also known as Thai Red Roselle, is a type of hibiscus plant that is commonly used in Thai cuisine.
Flavor profiles:
This stir-fry is savory and slightly sweet with a hint of ginger and garlic.
Serving suggestions:
Serve hot with rice or noodles for a complete meal.
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Region: Thai