Sally's Recipe Of The Week: Mongolian Chicken


Mongolian Chicken (Pictures are coming!)

Serves 4

Here is what you need:

4 boneless, skinless chicken breast halves

3 TBS vegetable oil

¼ cup plus 2 tsp cornstarch divided

2 tsp minced garlic

2 tsp minced ginger

1 tsp toasted sesame oil

1/3 cup water

½ cup soy sauce

½ cup brown sugar

1 bunch scallions, sliced on the bias

kosher salt and cracked black pepper

You can also add other vegetables to this dish like sliced red peppers, broccoli, mushrooms, sliced water chestnuts.
You can also make this with shrimp or tofu.

Here is what you need to do.

Place the chicken in the freezer for about 10 minutes this firms it up and makes it easier to slice. Slice the chicken against the grain into long thin strips.Put ¼ cup cornstarch into a re-sealable plastic bag and add the chicken to the bag. Season with just a little salt and pepper, seal the bag and shake to coat.

In a bowl combine the soy sauce, sesame oil, water and brown sugar.

Heat the oil in a large pan or wok over medium high heat. Working in batches, cook the chicken in a single layer, about 2 to 3 minutes per side. Depends on how thin you sliced your chicken.Placed cooked chicken on a paper towel lined plate.

Turn down the heat a bit and add garlic and ginger to the pan stirring constantly until fragrant, about 30 seconds. Then add in the soy sauce/brown sugar mixture.Bring to a simmer.

Mix 2 tsp of cornstarch with a little water and make a slurry.Add that to the pan to thicken the sauce.

Put the chicken and green onions to the pan and toss to coat. Serve over rice if you like.Let’s Eat!!


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