Mongolian Chicken (Print Version)
# Ingredients:
01 -
3 tablespoons soy sauce, low sodium.
02 -
2 tablespoons light brown sugar.
03 -
1/2 cup broth made with chicken (low sodium).
04 -
2 tablespoons cornstarch to thicken sauce.
05 -
1/2 cup cornstarch to coat poultry.
06 -
1 teaspoon ginger, finely chopped.
07 -
3 green onions, chopped into pieces.
08 -
6 red chilies, dried.
09 -
4 cloves of garlic, finely minced.
10 -
1/3 cup vegetable oil.
11 -
1 pound chicken breast or thighs, no skin or bones, cut into bite-sized cubes.
# Instructions:
01 -
Combine soy sauce, brown sugar, broth, and cornstarch in a mixing bowl and whisk until smooth.
02 -
Dust chicken pieces in cornstarch, making sure the coating sticks well.
03 -
Warm up your wok with oil and fry the chicken in sections until golden and crispy.
04 -
With just a tablespoon of oil left in the wok, gently cook garlic, ginger, and chilies for about half a minute.
05 -
Pour in the sauce and let it bubble until it thickens. Stir the chicken in and sprinkle with green onions, tossing it all together for 15 seconds.
# Notes:
01 -
Keeps fine in the fridge for up to 3 days.
02 -
Stays good in the freezer for as much as 2 months.
03 -
Add extra broth to thin the sauce if it feels too thick.