Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 cup canned bamboo shoots, drained and sliced
- 1 cup canned water chestnuts, drained and sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
- 1 tablespoon sesame oil
Special equipment needed:
- Wok or large skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the soy sauce, oyster sauce, cornstarch, sugar, salt, black pepper, and chicken broth. Mix well and set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the chicken and stir-fry for 2-3 minutes, until browned.
5. Add the bamboo shoots and water chestnuts and stir-fry for 1-2 minutes.
6. Pour in the sauce and stir-fry for another 1-2 minutes, until the sauce thickens and coats the chicken and vegetables.
7. Add the green onions and sesame oil and stir-fry for 30 seconds.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 6g
Carbohydrates: 17g
Protein: 25g
Sodium: 800mg
Sugar: 4g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork.
- Canned bamboo shoots and water chestnuts can be substituted with fresh ones.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Sugar can be substituted with honey or maple syrup.
- Chicken broth can be substituted with vegetable broth or water.
- Garlic and ginger can be substituted with garlic and ginger paste.
Variations:
- Add sliced bell peppers, carrots, or mushrooms for extra vegetables.
- Add chili flakes or sriracha for extra heat.
- Use cashews instead of chestnuts for a nuttier flavor.
- Use fresh chestnuts instead of canned ones for a sweeter flavor.
Tips and tricks:
- Cut the chicken into thin strips for faster cooking.
- Drain the canned bamboo shoots and water chestnuts well to prevent the dish from becoming too watery.
- Use a wok or large skillet to ensure even cooking and to prevent overcrowding.
- Stir-fry the chicken on high heat to prevent it from becoming dry and tough.
- Add the sauce gradually to prevent the dish from becoming too saucy.
- Garnish with chopped cilantro or sesame seeds for extra flavor.
Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on individual plates. Garnish with chopped cilantro or sesame seeds.
Garnishes:
Chopped cilantro or sesame seeds.
Pairings:
- Steamed rice or noodles.
- Stir-fried vegetables.
- Egg rolls or spring rolls.
Suggested side dishes:
- Steamed broccoli or bok choy.
- Fried rice or lo mein.
- Hot and sour soup or egg drop soup.
Troubleshooting advice:
- If the dish becomes too saucy, add more cornstarch to thicken the sauce.
- If the chicken becomes dry and tough, marinate it in the sauce for 30 minutes before stir-frying.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Stir-frying is a traditional Chinese cooking technique that involves cooking ingredients quickly over high heat in a wok or skillet. It originated in China over 2,000 years ago and has since spread to other parts of Asia and the world.
Flavor profiles:
This dish is savory, slightly sweet, and nutty, with a hint of garlic and ginger.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Chinese