Malaysian Food Blog Recipe

Chicken breast: Cut into bite-sized pieces, this lean protein cooks quickly and absorbs the flavors of the sauces.

Soy sauce: Adds a salty, umami flavor to the dish.

Oyster sauce: Provides a rich, savory taste that enhances the overall flavor profile.

Chili paste: Brings heat and depth to the dish; adjust the amount based on your spice preference.

Garlic: Minced and used to add a pungent, aromatic quality.

Ginger: Minced and adds a warm, spicy note that complements the garlic.

Bell peppers: Sliced and add a sweet, crunchy texture.

Onions: Sliced and provide a mild, sweet flavor that balances the dish.

Cooking oil: Used to stir-fry the ingredients, ensuring they cook evenly and don't stick to the wok.

When stir-frying, ensure that the wok is properly heated before adding the cooking oil. This helps to create a non-stick surface and allows the garlic and ginger to release their full aroma. Additionally, when adding the chicken, spread it out in a single layer to ensure even cooking and avoid overcrowding, which can cause the meat to steam rather than sear.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken breast in many dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it a good substitute for those with gluten sensitivities.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar thick consistency and sweet-salty flavor profile, making it a good alternative to oyster sauce.

• chili paste - Substitute with sriracha: Sriracha provides a similar level of heat and a slightly tangy flavor, making it a suitable substitute for chili paste.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent and should be used in smaller quantities.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, though it has a more concentrated flavor and should be used sparingly.

• bell peppers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative to bell peppers in stir-fries and other dishes.

• onions - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, making them a good substitute in many recipes.

• cooking oil - Substitute with coconut oil: Coconut oil can be used as a substitute for cooking oil, providing a slightly different flavor and a higher smoke point.

• Allow the chicken stir-fry to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken stir-fry into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the vegetables crisp and the chicken tender.
• For longer storage, place the airtight container in the freezer. The chicken stir-fry can be frozen for up to 2 months without losing its flavor and texture.
• When ready to eat, thaw the frozen chicken stir-fry in the refrigerator overnight. This gradual thawing helps maintain the dish's quality.
• Reheat the chicken stir-fry in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of cooking oil to refresh the flavors and prevent drying out.
• Alternatively, you can reheat the dish in the microwave. Place the chicken stir-fry in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
• Always ensure the chicken is reheated to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

• For stovetop reheating:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of cooking oil to the pan.
  3. Add the leftover chicken and vegetables to the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the chicken and vegetables are heated through.

• For microwave reheating:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken and vegetables halfway through to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the food is heated through.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftovers in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes or until the chicken and vegetables are heated through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• For air fryer reheating:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftovers in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the chicken and vegetables are heated through; if not, continue cooking in 1-2 minute intervals.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Cooking oil: Used to prevent ingredients from sticking to the wok and to help in the stir-frying process.

• Spatula: A flat, broad tool used to stir and toss ingredients in the wok, ensuring even cooking.

• Knife: Essential for cutting the chicken breast, bell peppers, onions, garlic, and ginger into the required sizes.

• Cutting board: A surface used to safely chop and prepare ingredients.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, and chili paste accurately.

• Mixing bowl: Useful for holding the chicken pieces after they are cut and for mixing them with the sauces if needed.

• Garlic press: A tool to easily mince the garlic cloves.

• Grater: Used to mince the ginger if you prefer not to chop it by hand.

• Serving dish: A plate or bowl to serve the finished dish.

• Rice cooker: An appliance to cook the steamed rice that accompanies the dish.

Pre-cut ingredients: Prepare and slice the chicken, bell peppers, and onions in advance to save time during cooking.

Use a garlic press: Mince garlic quickly with a garlic press instead of chopping by hand.

Pre-mix sauces: Combine soy sauce, oyster sauce, and chili paste in a bowl before starting to cook.

High heat cooking: Use high heat to stir-fry ingredients faster and achieve a better texture.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.