21 November, 2020
Mongolian Chicken
Posted in : Main Dish, Recipe on by : admin
Mongolian Chicken
So good and simple too.
Servings: 4
Ingredients
- 12 ounces boneless, skinless chicken pat dry and cut into 1/4 inch strips
- 1 tablespoon vegetable oil (plus 4 tablespoons for frying)
- 1/4 cup corn starch
- 1 teaspoon fresh ginger minced
- 5 dried red chili peppers to taste
- 2 cloves garlic minced
- 3 green onion sliced diagonal in 1 inch pieces
- 3 tablespoons soy sauce low sodium
- 2 tablespoon brown sugar
- 1/2 cup chicken broth
- 2 tablespoons corn starch mixed with 1 tablespoon water
Instructions
- Mixed the sliced chicken with 1 tablespoon oil until pieces are evenly coated. Dredge all of the chicken in the 1/4 cup cornstarch, shaking off the excess until the chicken is just lightly coated.
- Heat 4 tablespoons of oil in a wok over high heat. Add the chicken pieces and stir fry for 1 minute until browned and crispy. Flip over and stir fry the other side for 30 seconds. Transfer to a plate lined with paper towels.
- Drain the wok leaving 1 tablespoon of oil. (Sesame oil here adds an even more flavor but has a lower smoke point and should not be used on high heat.) Set on medium high heat. Add the ginger and fry for 20 seconds or until fragrant. Add the chili peppers, garlic and white portions of the green onions. Stir fry for another 15 seconds, add the soy sauce, brown sugar, chicken stock and bring to a simmer, stirring until the brown sugar is completely dissolved.
- Let the sauce simmer for another 2 minutes and slowly add the cornstarch-water mixture. Continue cooking until the sauce thickens. Add the chicken and the green portions of the green onions. Toss everything together for 10 seconds. You can add more cornstarch and water if sauce is not thick enough.
- Serve over white rice and enjoy.