Mongolian Chicken (Print Version)
# Ingredients:
01 -
1 pound of skinless, boneless chicken breast or thighs, diced into 1-inch pieces.
02 -
6 whole dried red chilies.
03 -
4 finely chopped garlic cloves.
04 -
1/3 cup of cooking oil.
05 -
3 tablespoons of reduced sodium soy sauce.
06 -
2 tablespoons of cornstarch for thickening.
07 -
1/2 cup of low-sodium chicken stock.
08 -
2 tablespoons of brown sugar.
09 -
1/2 cup of cornstarch for coating the chicken pieces.
10 -
1 teaspoon of freshly grated ginger.
11 -
3 sliced green onions.
# Instructions:
01 -
In a mixing bowl, stir together soy sauce, brown sugar, chicken stock, and 2 tablespoons of cornstarch until smooth.
02 -
Roll your chicken pieces in cornstarch so they’re coated on all sides.
03 -
Warm up oil in a wok, then fry your chicken in portions until it’s golden and cooked.
04 -
Keep 1 tablespoon of oil in the wok and stir-fry the ginger, garlic, and chilies for about half a minute.
05 -
Pour in the sauce. Let it reduce until it thickens, then toss in the chicken and green onions for a quick mix—about 15 seconds should do.
# Notes:
01 -
Store leftovers in the fridge for up to 3 days.
02 -
It freezes well—keeps fresh for about 2 months.
03 -
If your sauce gets too thick, add a splash of broth to thin it out.