Mongolian Chicken (Print Version)
# Ingredients:
01 -
1/3 cup vegetable oil.
02 -
2 tablespoons brown sugar.
03 -
4 garlic cloves, finely chopped.
04 -
6 dried chilies.
05 -
1 teaspoon ginger, grated.
06 -
3 green onions, chopped.
07 -
2 tablespoons cornstarch (to thicken sauce).
08 -
1 pound chicken breast or thighs, boneless and skinless, diced into 1-inch chunks.
09 -
1/2 cup cornstarch (for coating chicken).
10 -
1/2 cup chicken stock (reduced sodium).
11 -
3 tablespoons light soy sauce (lower sodium).
# Instructions:
01 -
Stir soy sauce, brown sugar, broth, and cornstarch in a small bowl until smooth.
02 -
Coat chicken chunks thoroughly in cornstarch for an even layer.
03 -
In a wok, warm up oil and fry chicken in small batches until golden brown.
04 -
Keep 1 tablespoon of oil in the wok. Sauté garlic, ginger, and dried chilies for a quick 30 seconds.
05 -
Pour in your sauce and simmer until thick. Stir in the chicken and green onions, tossing gently for around 15 seconds.
# Notes:
01 -
Store leftovers in the fridge for 3 days.
02 -
Keeps frozen for up to 2 months.
03 -
If the sauce is too thick, add more broth to loosen it up.