Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 cup canned chestnuts, drained and rinsed
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon Szechuan peppercorns, crushed
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sugar
- Salt and pepper, to taste
- Chopped scallions, for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, crushed Szechuan peppercorns, ginger, garlic, sugar, and a pinch of salt and pepper. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add chicken strips and stir-fry for 2-3 minutes until browned and cooked through.
4. Add sliced onions and bell peppers and stir-fry for another 2-3 minutes until vegetables are tender-crisp.
5. Add canned chestnuts and stir-fry for another minute.
6. Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the chicken and vegetables.
7. Serve hot, garnished with chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or pork tenderloin.
- Canned chestnuts can be substituted with fresh chestnuts, peeled and boiled until tender.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Increase the amount of Szechuan peppercorns for a spicier dish.
- Use cashews or almonds instead of chestnuts for a different flavor.
Tips and tricks:
- Slice the chicken and vegetables thinly and evenly for even cooking.
- Crush the Szechuan peppercorns with a mortar and pestle or a spice grinder for maximum flavor.
- Have all ingredients prepped and ready before starting to stir-fry.
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 stove over low heat until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with chopped cilantro or sesame seeds.
Garnishes:
- Chopped scallions, chopped cilantro, sesame seeds
Pairings:
- Steamed rice, noodles, or stir-fried vegetables
Suggested side dishes:
- Steamed broccoli, bok choy, or snow peas
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, stir-fry for an additional minute or two.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Szechuan cuisine is known for its bold and spicy flavors, and this dish is no exception. Chestnuts are a popular ingredient in Chinese cuisine, and they add a sweet and nutty flavor to this stir-fry.
Flavor profiles:
- Spicy, savory, sweet, nutty
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Chinese