Mongolian Chicken

Mongolian Chicken

This recipe was a winner! My husband loved that. The only change I made was to reduce the sugar to a tablespoon and it was just the right amount of sweetness for us.

INGREDIENTS

• 1 teaspoon minced ginger
• 1/3 cup water
• 1 teaspoon toasted sesame oil
• 1 1/4 pounds boneless skinless chicken breast thinly sliced
• 1/2 cup low sodium soy sauce
• 1 1/2 teaspoons minced garlic
• 1/2 cup dark brown sugar
• salt and pepper to taste
• 1/2 cup green onions cut into 1 inch pieces
• 1/4 cup + 2 teaspoons cornstarchdivided use
• 3 tablespoons vegetable oil

INSTRUCTIONS

First, Place the chicken and 1/4 cup of cornstarch in a resealable plastic bag, shake to coat.

Then, Heat the vegetable oil in a large saucepan over high heat

Add the chicken to the pan in one layer and season with salt and pepper (keeping in mind that the sauce contains a lot of salt!).

Bake for 3-4 minutes on each side or until golden brown. Cook in several times if necessary.

Remove the chicken from the pan and place on a paper towel-lined plate

Add garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the saucepan and bring to a boil.

Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30 to 60 seconds until thickened.

Add chicken and green onions to pan and toss to coat with sauce. Serve more rice if needed. Happy Cooking TimeJ