MONGOLIAN CHICKEN

Ingredients

Mongolian Chicken

• 1 ¼ pounds chicken, cut into thin, bite-sized pieces
• ⅓ cup cornstarch
• 2-3 tablespoons vegetable oil
• 1 medium onion, cut into 8-10 wedges

Sauce Ingredients

• 1 ½ teaspoons sesame oil
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, minced
• 1 tablespoon rice vinegar
• ½ cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup chicken broth or water
• 1-2 pinches red pepper flakes
• 4 scallions, cut into ¾-inch segments

Instructions

Combine chicken and cornstarch in a large resealable bag. Shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and fry until golden brown on both sides. If necessary, work in batches and add more oil as needed.Arrange the chicken on plates.
Heat 1 tablespoon oil in the same skillet over medium-high heat. Cook onion for 2 minutes, stirring several times. Add the onion to the chicken on the plate.
Reduce the heat to medium-low and add the sesame oil.Add ginger and garlic and cook, stirring constantly, for 1 minute. Add rice vinegar, soy sauce and brown sugar and stir.
In a separate bowl, stir together chicken broth and cornstarch. Beat it in the pan and cook it until it thickens a little. Add red pepper flakes if desired.Add the cooked chicken and onion back to the pan. Top with the spring onions and serve immediately.

Notes

Cut the chicken into thin, bite-sized pieces so it is cooked through and crispy. You can use chicken breasts or chicken thighs.
The cornstarch step is easy to make in a large resealable bag and really gives the chicken that authentic Asian restaurant crunchy flavor and texture.Ginger paste is great for times when fresh ginger simply isn’t available on the market.
If you want to add more vegetables, try peas, mushrooms, zucchini, broccoli, carrots and peppers.
For a kick, think Sriracha, red chili flakes or sambal oelek.
This recipe is best served quickly, while the chicken is crispy and the vegetables are crisp-tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave at reduced power.

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