Mongolian Chicken

 

 

2 packs (or 2lbs) of boneless skinless chicken tenders (or you can cut up b/s breasts)
1/2 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 tbsp. ginger
1 tbsp. minced garlic
1/2 c. vegetable oil (for frying/sauteing the chicken)
2/3rd c. corn starch
1/4 small onion, finely chopped (optional)
copped green onions, for garnish
red pepper flakes, for garnish

Slice chicken tenders into slivers about 2-3 inches long. Place cornstarch in a large Ziplock. Add the sliced chicken breasts to the Ziploc and shake bag well to coat the chicken slices. Leave chicken slices in Ziploc for approximately 10 minutes.

 

Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-to-low heat. Add ginger, garlic, onions, soy sauce and water to the pan. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

 

While waiting, heat up oil in pan over medium heat. Add the chicken to the oil and sauté until brown and fully cooked. Remove chicken from oil onto a plate covered in a paper towel (to soak up some of the oil). Add the drained chicken to the sauce. Put meat and sauce back onto the burner at medium-to-low heat. Let chicken sauce simmer until warm. Serve over rice. Garnish with chopped green onions and red pepper flakes.

 

 

 

In a 1 gallon ziploc, coat chicken in 2/3 cup corn starch.  Let sit for 10 min.

 

Heat 2 tsp vegtable oil, ginger, soy sauce, garlic, onions & water to a sauce pan.

Boil for 2-3 minutes.

 

 

In a skillet heat oil and saute the chicken until golden brown.

 

Transfer the chicken to a plate and cover w/ paper towel to rid some of the excess oil. 

 

 

Put the chicken in the sauce and stir.

Go empty the skillet of all oil.

Transfer the chicken and sauce back to the skillet and simmer 'til ready to serve.

 

 

Serve over white rice.

 

 

 

Adapted from CraftyCreativeKathy.wordpress.com