Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 1/2 lbs (cut into 1-inch cubes)
- Ginger root: 1 oz (minced)
- Garlic cloves: 6 (minced)
- Onion: 1 medium (sliced)
- Bell peppers (any color): 1/2 cup (sliced)
- Carrots: 1/2 cup (sliced)
- Snap peas: 1/2 cup (trimmed)
- Soy sauce: 1/4 cup
- Oyster sauce: 1/4 cup
- Chicken broth: 1/2 cup
- Brown sugar: 1 tablespoon
- Vegetable oil: 2 tablespoons
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- In a bowl, combine the chicken, ginger, garlic, and soy sauce. Marinate for at least 15 minutes or up to overnight.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove from the pan and set aside.
- Add the onion, bell peppers, carrots, and snap peas to the pan. Cook until tender-crisp, about 5-7 minutes.
- Return the chicken to the pan along with the oyster sauce, chicken broth, and brown sugar. Cook until the sauce thickens and the chicken is cooked through, about 5-7 minutes more.
Nutritional Information:
(Per serving for 1/8 of the recipe)
- Calories: 250
- Fat: 10g
- Protein: 25g
- Carbohydrates: 20g
Dish Characteristics:
- Savory, flavorful, and aromatic.
- Well-balanced texture with tender chicken and crispy vegetables.
- Vibrant colors and textures that enhance visual appeal.
User Comments:
- "This dish is absolutely delicious! The combination of ginger and garlic gives it a perfect blend of flavors."
- "I've never made Thai food before, but this recipe was surprisingly easy and came out perfect."
- "It's a great dish to serve for guests because it's both satisfying and impressive."
Special Precautions and Tips:
- If you can't find snap peas, you can substitute with snow peas or broccoli florets.
- Adjust the amount of brown sugar to your desired sweetness level.
- Serve over jasmine rice or noodles for a complete meal.
