Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 cup peeled and sliced carrots
- 1 cup peeled and roasted chestnuts
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat the wok or skillet over high heat. Add vegetable oil and swirl to coat the pan.
3. Add garlic and ginger to the pan and stir-fry for 30 seconds.
4. Add chicken strips to the pan and stir-fry for 3-4 minutes or until cooked through.
5. Add sliced carrots and roasted chestnuts to the pan and stir-fry for another 2-3 minutes.
6. Pour the sauce mixture over the chicken and vegetables and stir-fry for another minute or until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 20g
- Protein: 28g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork.
- Carrots can be substituted with bell peppers or snow peas.
- Chestnuts can be substituted with cashews or almonds.
Variations:
- Add sliced onions or scallions for extra flavor.
- Add a teaspoon of chili flakes for a spicy kick.
- Add a tablespoon of honey for a sweet and savory taste.
Tips and tricks:
- Make sure the wok or skillet is hot before adding the oil to prevent sticking.
- Slice the chicken and vegetables thinly for even cooking.
- Roast the chestnuts beforehand to save time.
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 on a platter with rice or noodles on the side.
Garnishes:
- Garnish with chopped cilantro or sliced scallions.
Pairings:
- Serve with a side of steamed broccoli or bok choy.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water to thin it out.
- If the chicken is sticking to the pan, add a little more oil.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Stir-frying is a popular cooking technique in Chinese cuisine that dates back to the Han Dynasty (206 BC - 220 AD).
Flavor profiles:
- Savory, slightly sweet, and nutty.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese