Mongolian Chicken Easy (Printable Version)
# What You'll Need:
01 -
1 pound of chicken breast or thighs (boneless, skin off), diced into 1-inch chunks.
02 -
3 tablespoons of soy sauce (go for the low-salt version).
03 -
1/2 cup chicken stock (unsalted is best).
04 -
2 tablespoons of cornstarch for the sauce.
05 -
1/2 cup of cornstarch to coat the chicken.
06 -
2 tablespoons of brown sugar.
07 -
4 cloves of garlic, finely chopped.
08 -
1 teaspoon grated ginger.
09 -
6 dried chilies.
10 -
A handful of green onions, sliced.
11 -
1/3 cup of cooking oil (vegetable works great).
# Preparation Steps:
01 -
Combine soy sauce, brown sugar, broth, and cornstarch in a bowl. Mix till no lumps remain.
02 -
Cover the chicken cubes completely in cornstarch. Shake off extra coating.
03 -
In a wok, add oil and fry the coated chicken on high heat in batches. Remove once golden.
04 -
Reserve just 1 tablespoon of oil in the wok. Stir-fry the garlic, ginger, and chilies for half a minute.
05 -
Pour in the sauce and cook until it thickens. Add the chicken and green onions, stir quickly, and serve.
# Additional Tips:
01 -
Store this meal in the fridge for up to 3 days.
02 -
You can freeze it for about 2 months.
03 -
Add extra broth to make the sauce looser if needed.