Thai Thong Lang Gai (Stir-Fried Chicken) Recipe

Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet

Step-by-step instructions:
1. Heat the oil in a wok or large skillet over high heat.
2. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the chicken and stir-fry until browned, about 5-7 minutes.
4. Add the bell peppers and onion and stir-fry for 2-3 minutes.
5. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and brown sugar.
6. Pour the sauce over the chicken and vegetables and stir-fry for another 2-3 minutes.
7. Add the chopped basil leaves and stir-fry for another minute.
8. Season with salt and pepper to taste.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
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 or shrimp.
- Bell peppers and onion can be substituted with other vegetables such as broccoli or carrots.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.

Variations:
- Add sliced mushrooms or baby corn for extra vegetables.
- Add sliced chili peppers for extra heat.
- Use Thai basil instead of regular basil for a more authentic flavor.

Tips and tricks:
- Make sure to slice the chicken into thin strips to ensure even cooking.
- Have all ingredients prepped and ready before starting to stir-fry.
- Stir-fry quickly and constantly to prevent burning.

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 over rice or noodles.
- Garnish with extra chopped basil leaves.

Garnishes:
- Chopped basil leaves

Pairings:
- Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
- Steamed broccoli
- Green salad with a ginger dressing

Troubleshooting advice:
- If the chicken is sticking to the pan, add a little more oil.
- If the vegetables are not cooking evenly, slice them thinner or cook them separately before adding to the stir-fry.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.

Food history:
- Thong Lang Gai is a popular Thai dish that originated in the central region of Thailand.

Flavor profiles:
- Salty, sweet, savory, and slightly spicy.

Serving suggestions:
- Serve hot as a main dish.

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Region: Thai

Taste: Savory, Spicy, Tangy, Umami, Aromatic