Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp fermented bean sauce (also known as "tương")
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp black pepper
- 1/4 cup water
- 2 green onions, sliced
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together the fermented bean sauce, soy sauce, oyster sauce, sugar, black pepper, and 1/4 cup water. Set aside.
2. In a wok or large skillet, heat the vegetable oil over high heat.
3. Add the garlic and onion and stir-fry for 30 seconds.
4. Add the chicken and stir-fry for 3-4 minutes, until cooked through.
5. Add the bell peppers and stir-fry for another 2-3 minutes.
6. Pour in the sauce mixture and stir-fry for 1-2 minutes, until the sauce has thickened and coated the chicken and vegetables.
7. In a small bowl, mix together the cornstarch and 1 tbsp water to make a slurry.
8. Pour the slurry into the wok and stir-fry for another 30 seconds, until the sauce has thickened even more.
9. Garnish with sliced green onions and serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or shrimp.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli or snow peas.
- Fermented bean sauce can be substituted with hoisin sauce or black bean sauce.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture and flavor.
- Add a pinch of red pepper flakes for some heat.
- Use this sauce to stir-fry any protein or vegetable of your choice.
Tips and tricks:
- Slice the chicken and vegetables thinly and evenly for even cooking.
- Stir-fry the chicken in batches if your wok or skillet is not large enough to prevent overcrowding.
- Don't overcook the vegetables - they should still have some crunch to them.
- Adjust the amount of sauce to your liking - add more or less water depending on how thick you want the sauce to be.
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 in the center and the stir-fry arranged around it.
Garnishes:
Sliced green onions or cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, broccoli, or snow peas.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, mix together more cornstarch and water and add it to the wok.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
Fermented bean sauce is a staple ingredient in Chinese cuisine and is made from soybeans that have been fermented with salt and water.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot with rice and a side of stir-fried vegetables.
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Region: Vietnamese