Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into thin strips
- 1 tbsp. vegetable oil
- 1 tsp. garlic, minced
- 1 tsp. ginger, minced
- 1 tsp. red chili flakes
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. cornstarch
- 1/2 cup unsalted peanuts
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together the soy sauce, oyster sauce, rice wine vinegar, and cornstarch. Set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the garlic, ginger, and red chili flakes to the wok and stir-fry for 30 seconds.
4. Add the chicken strips to the wok and stir-fry for 5-7 minutes or until cooked through.
5. Add the peanuts and green onions to the wok and stir-fry for an additional 1-2 minutes.
6. Pour the sauce over the chicken and peanut mixture and stir-fry for 1-2 minutes or until the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 9g
- Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless chicken thighs or beef.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Green onions can be substituted with sliced white onions or shallots.
Variations:
- Add sliced bell peppers or carrots for additional vegetables.
- Use cashews or almonds instead of peanuts.
- Add a tablespoon of honey for sweetness.
Tips and tricks:
- Make sure to slice the chicken into thin strips for even cooking.
- Toast the peanuts in a dry skillet for a few minutes for extra flavor.
- Double the sauce recipe if you prefer more sauce.
Storage instructions:
- Store any 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 in a large bowl with rice on the side.
- Garnish with additional sliced green onions or chopped cilantro.
Garnishes:
- Sliced green onions or chopped cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the chicken is sticking to the wok, add a tablespoon of oil to the wok before adding the chicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Lunggoi Katsa is a popular dish in Tibetan cuisine. It is a stir-fry dish made with meat, vegetables, and peanuts.
Flavor profiles:
- Spicy, savory, nutty
Serving suggestions:
- Serve hot with rice or noodles.
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