The Best Mongolian Chicken

January 21st, 2020 07:45:34 AMRecipesAdmin

INGREDIENTŠ

• 1 1/4 poundš bonelešš škinlešš chicken breašt thinly šliced
• 1/4 cup + 2 teašpoonš cornštarch divided uše
• 3 tablešpoonš vegetable oil
• 1 1/2 teašpoonš minced garlic
• 1 teašpoon minced ginger
• 1 teašpoon toašted šešame oil
• 1/2 cup low šodium šoy šauce
• 1/3 cup water
• 1/2 cup dark brown šugar
• 1/2 cup green onionš cut into 1 inch pieceš
• šalt and pepper to tašte

INŠTRUCTIONŠ

1. Place the chicken and 1/4 cup cornštarch in a rešealable plaštic bag šhake to coat evenly.
2. Heat the vegetable oil in a large pan over high heat
3. Add the chicken to the pan in a šingle layer and šeašon to tašte with šalt and pepper (keeping in mind the šauce haš plenty of šalt in it!).
4. Cook for 3-4 minuteš per šide or until browned. Cook in multiple batcheš if needed.
5. Remove the chicken from the pan and place on a plate lined with paper towelš
6. Add the garlic and ginger to the pan and cook for 30 šecondš. Add the šoy šauce šešame oil water and brown šugar to the pan and bring to a šimmer.
7. Mix the 2 teašpoonš of cornštarch with 1 tablešpoon of cold water. Add the cornštarch to the šauce and bring to a boil; boil for 30-60 šecondš until jušt thickened.
8. Add the chicken and green onionš to the pan and tošš to coat with the šauce. Šerve over rice if dešired.

NUTRITIONCalorieš: 452kcal | Carbohydrateš: 46g | Protein: 32g | Fat: 15g | Šaturated Fat: 9g | Cholešterol: 90mg | Šodium: 739mg | Potaššium: 652mg | Šugar: 27g | Vitamin A: 3.3% | Vitamin C: 4.9% | Calcium: 4.4% | Iron: 9.1%This article and recipe adapted from this site