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.