Mongolian Chicken
Ingredients
For the chicken:
1 pound chicken breasts cut into bite-size pieces
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon cornstarch
3 tablespoons cooking oil divided
1 tablespoon minced garlic
1 ½ teaspoons chopped ginger
3 to 4 dried red chilies or substitute 1 teaspoon of dried red pepper flakes
8 green onions cut into 2-inch pieces, divided
1 teaspoon cornstarch mixed with 1 tablespoon water
For the sauce:
¼ cup water
3 tablespoons dark soy sauce or substitute low-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
Directions
In a bowl combine the chicken, salt, pepper, and 1 tablespoon cornstarch. Stir to mix well.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. When the oil begins to shimmer, add the chicken and stir fry, turning occasionally, until crisp and golden on the outside and cooked through, 3 to 4 minutes. Transfer the chicken to a plate.
Heat the remaining tablespoon of oil in the pan and add the garlic and ginger. Cook, stirring, over high heat for several seconds, until garlic becomes fragrant. Add dried red chilies and half of the green onions.
Next, add the fried chicken pieces. Mix well and cook, stirring, over high heat for 1 minute.]In a bowl, mix together the water, soy sauce, hoisin sauce, brown sugar, and sesame oil. Add the sauce mixture to the chicken. Bring to a boil and then add the cornstarch slurry. Cook, stirring, until the sauce thickens a bit. Stir in the remaining green onions and remove from the heat.
Serve hot.
