Mongolian Chicken
, Serves 4
Cornstarch-dusted chicken seared until browned, then tossed in a glossy ginger-garlic soy and brown sugar sauce.
| 570 g boneless skinless chicken breast, thinly sliced | Shake chicken in cornstarch | Sear in oil, 3-4 min per side | Toss chicken & green onions in sauce | |
| 1/4 cup cornstarch (for coating) | ||||
| 3 tbsp vegetable oil | ||||
| salt and pepper to taste | ||||
| 1 1/2 tsp minced garlic | Cook garlic & ginger 30 sec | Add soy, sesame oil, water & sugar; simmer | Stir in slurry, boil 30-60 sec | |
| 1 tsp minced ginger | ||||
| 120 ml low sodium soy sauce | ||||
| 1 tsp toasted sesame oil | ||||
| 80 ml water | ||||
| 100 g dark brown sugar | ||||
| 2 tsp cornstarch (for the sauce) | Whisk cornstarch & cold water | |||
| 1 tbsp cold water (for the slurry) | ||||
| 50 g green onions, cut into 1-inch pieces |
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