Mongolian Chicken
1/3 cup cornstarch
1 tablespoon minced
1/2 white onion, minced
2 green onions (optional)
4 Tbs. EVOO
Sauce
1/2 cup chicken broth
1 Tbs. cornstarch
2 Tbs. hoisin sauce (asian section of grocery store)
1 Tbs. oyster sauce (asian section of grocery store)
1 Tbs. dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 Tbs. cornstarch
2 Tbs. hoisin sauce (asian section of grocery store)
1 Tbs. oyster sauce (asian section of grocery store)
1 Tbs. dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper flakes
In a medium bowl whisk together chicken broth, corn starch hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
Toss chicken with cornstarch in a bag until all of the pieces are thoroughly coated. Heat 2 Tbs. EVOO in skillet and add chicken pieces; cook until golden brown and fully cooked. Remove from skillet and set to the side.
Add 2 Tbs. of EVOO to skillet. Add garlic, onion and green onions. Season vegetables with salt and pepper, if desired. Stir fry until vegetables have reached your desired tenderness. Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly, stirring constantly (about 1 minute).
Serve chicken and sauce over rice or Quinoa.
Serves 4.
Recipe adapted from Blog Chef
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