Mongolian Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ¼ cup boneless skinless chicken breast thinly sliced
¼ cup + 2 tsp cornstarch
3 tbsp canola oil
1 ½ tsp minced garlic
1 tsp minced ginger
1 tsp toasted sesame oil
½ cup soy sauce
⅓ cup water
½ cup brown sugar
¼ cup green onions cut into 1 inch pieces
salt and pepper to taste
Stir Fry Vegetables to add:
zucchini
water chestnuts
sliced carrots
broccoli
mushrooms
red peppers
Thai peppers
red pepper
asparagus
cauliflower
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Directions: |
Directions:1. Place the cut chicken and cornstarch in a resealable bag and shake to coat evenly.
2. Heat the oil in a large pan over high heat.
3. Add the chicken to the pan in a single layer and season to taste with salt and pepper,
(be skimpy with the salt)
4. Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
5. Remove the chicken from the pan and place on a plate lined with paper towels.
6. Add more oil if needed and stir fry all of the vegetables.
7. Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce,
sesame oil, water and brown sugar to the pan and bring to a simmer.
8. Mix the 2 tsps of cornstarch with 1 tbsp of cold water. Add the cornstarch to the
sauce and bring to a boil; boil for 30-60 seconds until just thickened.
9. Add the chicken and green onions to the pan and toss to coat with the sauce. Serve
over the rice if desired. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: 452 calories per serving
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