Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 cup chestnuts, peeled and halved
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and 1/4 cup water. Set aside.
2. Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat.
3. Add chicken and stir-fry for 2-3 minutes until browned. Remove from wok and set aside.
4. Add garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
5. Add chestnuts and bell peppers and stir-fry for 2-3 minutes until slightly softened.
6. Return chicken to the wok and pour in the soy sauce mixture. Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature: High heat
Serving size: 4
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 16g
Protein: 30g
Sodium: 750mg
Sugar: 4g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or shrimp.
- Chestnuts can be substituted with water chestnuts or bamboo shoots.
- Bell peppers can be substituted with any other vegetables such as broccoli, snow peas, or carrots.
Variations:
- Add sliced onions for extra flavor.
- Add chili flakes or hot sauce for a spicy kick.
- Use cashews instead of chestnuts for a different texture.
Tips and tricks:
- Make sure to slice the chicken thinly for even cooking.
- Cook the chicken in batches to avoid overcrowding the wok.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
Leftovers can be stored 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 on a platter with rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Steamed broccoli
- Stir-fried snow peas
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not cooked through, stir-fry for an additional minute or until no longer pink.
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:
Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients over high heat in a wok or skillet.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the soy sauce and oyster sauce, with a crunchy texture from the chestnuts and bell peppers.
Serving suggestions:
Serve as a main dish for a weeknight dinner or as part of a larger Chinese feast.
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