Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 cup chestnuts, peeled and sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp chili flakes
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together oyster sauce, soy sauce, fish sauce, brown sugar, and chili flakes. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add garlic and stir-fry for 30 seconds.
4. Add chicken and stir-fry for 3-4 minutes or until cooked through.
5. Add chestnuts, red bell pepper, and onion. Stir-fry for 2-3 minutes or until vegetables are tender.
6. Pour in the sauce mixture and stir-fry for another minute.
7. Add salt and pepper to taste.
8. Remove from heat and stir in fresh basil leaves.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 10g
Carbohydrates: 20g
Protein: 28g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Chestnuts can be substituted with water chestnuts or cashews.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Oyster sauce can be substituted with hoisin sauce.
Variations:
- Add sliced mushrooms for an extra earthy flavor.
- Use shrimp instead of chicken for a seafood twist.
- Add diced pineapple for a sweet and sour taste.
Tips and tricks:
- Make sure to slice the chicken and vegetables thinly for even cooking.
- Stir-fry quickly over high heat to prevent the chicken from becoming tough.
- Use a wok or large skillet to ensure that everything cooks evenly.
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 with steamed rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a light and refreshing Thai salad.
Suggested side dishes:
Steamed rice or stir-fried noodles.
Troubleshooting advice:
- If the chicken is not cooking through, slice it thinner or cook it for a longer period of time.
- If the vegetables are not tender enough, cook them for a longer period of time.
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 Thai cuisine that originated in China.
Flavor profiles:
This dish is savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with steamed rice.
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Region: Thai