Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 cup chestnuts, peeled and sliced
- 1 cup water chestnuts, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth. Set aside.
2. Heat the wok or skillet over high heat. Add vegetable oil and swirl to coat the bottom.
3. Add garlic and ginger and stir-fry for 30 seconds.
4. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
5. Add chestnuts and water chestnuts and stir-fry for 2-3 minutes.
6. Pour in the sauce mixture and stir-fry until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Garnish with green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork.
- Chestnuts can be substituted with cashews or almonds.
- Water chestnuts can be substituted with bamboo shoots or baby corn.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Use shrimp instead of chicken for a seafood twist.
- Add chili flakes or Sriracha sauce for a spicy kick.
Tips and tricks:
- Slice the chicken and vegetables thinly and evenly for even cooking.
- Use a high smoke point oil like vegetable or canola oil for stir-frying.
- Don't overcook the chicken to keep it tender and juicy.
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 platter or individual bowls.
- Garnish with green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Wonton soup
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not cooked through, stir-fry for a few more minutes 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-frying is a traditional Chinese cooking technique that dates back to the Han Dynasty (206 BC-220 AD).
Flavor profiles:
- Savory, nutty, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish with rice or noodles.
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Region: Chinese