The Best Mongolian Chicken

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
- Place the chicken and 1/4 cup cornštarch in a rešealable plaštic bag šhake to coat evenly.
- Heat the vegetable oil in a large pan over high heat
- 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!).
- Cook for 3-4 minuteš per šide or until browned. Cook in multiple batcheš if needed.
- Remove the chicken from the pan and place on a plate lined with paper towelš
- 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.
- 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.
- 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