Mongolian Chicken (Print Version)

# Ingredients:

01 - 3 tablespoons soy sauce, reduced sodium.
02 - 1 pound chicken thighs or breasts, skinless and boneless, chopped into bite-sized pieces.
03 - 1/2 cup vegetable stock, unsalted.
04 - 6 dried chilies.
05 - 2 teaspoons fresh ginger, minced.
06 - 2 tablespoons cornstarch (for the coating).
07 - 4 minced garlic cloves.
08 - 1/2 cup cornstarch (for the sauce).
09 - 3 green onions, thinly sliced.
10 - 1/3 cup cooking oil of choice.
11 - 2 tablespoons brown sugar.

# Instructions:

01 - Combine soy sauce, sugar, broth, and cornstarch in a small bowl. Stir well.
02 - Coat chicken bites thoroughly in the cornstarch until they're fully covered.
03 - In a wok, heat oil and fry the chicken in small portions until golden and cooked through.
04 - Use 1 tablespoon of oil left in the wok. Sauté garlic, chilies, and ginger for half a minute.
05 - Simmer the sauce in the wok, letting it thicken. Stir in chicken and green onions, toss for a moment, and serve.

# Notes:

01 - Keeps in the fridge for up to 3 days.
02 - Good for freezing, remains fresh for 2 months.
03 - You can make the sauce a little thinner by adding more broth.