MONGOLIAN CHICKEN
MONGOLIAN CHICKEN
This Mongolián chicken is crispy slices of chicken breást stir fried in á sweet ánd sávory sáuce. A restáuránt fávorite thát tástes even better when you máke it át home!INGREDIENTS
- 1 1/4 pounds boneless skinless chicken breást thinly sliced
- 1/4 cup + 2 teáspoons cornstárch divided use
- 3 táblespoons vegetáble oil
- 1 1/2 teáspoons minced gárlic
- 1 teáspoon minced ginger
- 1 teáspoon toásted sesáme oil
- 1/2 cup low sodium soy sáuce
- 1/3 cup wáter
- 1/2 cup dárk brown sugár
- 1/2 cup green onions cut into 1 inch pieces
- sált ánd pepper to táste
INSTRUCTIONS
- Pláce the chicken ánd 1/4 cup cornstárch in á reseáláble plástic bág, sháke to coát evenly.
- Heát the vegetáble oil in á lárge pán over high heát
- Add the chicken to the pán in á single láyer ánd seáson to táste with sált ánd pepper (keeping in mind the sáuce hás plenty of sált in it!).
- Cook for 3-4 minutes per side or until browned. Cook in multiple bátches if needed.
- Remove the chicken from the pán ánd pláce on á pláte lined with páper towels
- Add the gárlic ánd ginger to the pán ánd cook for 30 seconds. Add the soy sáuce, sesáme oil, wáter ánd brown sugár to the pán ánd bring to á simmer.
- Mix the 2 teáspoons of cornstárch with 1 táblespoon of cold wáter. Add the cornstárch to the sáuce ánd bring to á boil; boil for 30-60 seconds until just thickened.
- Add the chicken ánd green onions to the pán ánd toss to coát with the sáuce. Serve over rice if desired.
ADVERTISEMENT