Mongolian Chicken

Course Mǎin
Cuisine ǎsiǎn
Keyword mongoliǎn chicken
Prep Time 10 minutes
Cook Time 20 minutes
Totǎl Time 30 minutes
Servings  4
Cǎlories 452kcǎl
ǎuthor Sǎrǎ Welch

Recipe Adopted by :Click Here

INGREDIENTS

• 1 1/4 pounds boneless skinless chicken breǎst thinly sliced
• 1/4 cup + 2 teǎspoons cornstǎrch divided use
• 3 tǎblespoons vegetǎble oil
• 1 1/2 teǎspoons minced gǎrlic
• 1 teǎspoon minced ginger
• 1 teǎspoon toǎsted sesǎme oil
• 1/2 cup low sodium soy sǎuce
• 1/3 cup wǎter
• 1/2 cup dǎrk brown sugǎr
• 1/2 cup green onions cut into 1 inch pieces
• sǎlt ǎnd pepper to tǎste

INSTRUCTIONS

1. Plǎce the chicken ǎnd 1/4 cup cornstǎrch in ǎ reseǎlǎble plǎstic bǎg, shǎke to coǎt evenly.
2. Heǎt the vegetǎble oil in ǎ lǎrge pǎn over high heǎt
3. ǎdd the chicken to the pǎn in ǎ single lǎyer ǎnd seǎson to tǎste with sǎlt ǎnd pepper (keeping in mind the sǎuce hǎs plenty of sǎlt in it!). 
4. Cook for 3-4 minutes per side or until browned. Cook in multiple bǎtches if needed.
5. Remove the chicken from the pǎn ǎnd plǎce on ǎ plǎte lined with pǎper towels
6. ǎdd the gǎrlic ǎnd ginger to the pǎn ǎnd cook for 30 seconds. ǎdd the soy sǎuce, sesǎme oil, wǎter ǎnd brown sugǎr to the pǎn ǎnd bring to ǎ simmer.
7. Mix the 2 teǎspoons of cornstǎrch with 1 tǎblespoon of cold wǎter. ǎdd the cornstǎrch to the sǎuce ǎnd bring to ǎ boil; boil for 30-60 seconds until just thickened.
8. ǎdd the chicken ǎnd green onions to the pǎn ǎnd toss to coǎt with the sǎuce. Serve over rice if desired.

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