Mongolian Chicken
Mongolian Chicken

Mongolian Chicken
This is crispy slices of chicken breast stir fried in a sweet and savory sauce. A restaurant favorite that tastes even better when you make it at home!

* 1 1/4 pounds boneless skinless chicken breast thinly sliced
* 1/4 cup + 2 teaspoons cornstarch divided use
* 3 tablespoons vegetable oil
* 1 1/2 teaspoons minced garlic
* 1 teaspoon minced ginger
* 1 teaspoon toasted sesame oil
* 1/2 cup low sodium soy sauce
* 1/3 cup water
* 1/2 cup dark brown sugar
* 1/2 cup green onions cut into 1 inch pieces
* salt and pepper to taste
* Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

* Heat the vegetable oil in a large pan over high heat

* Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). 

* Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

* Remove the chicken from the pan and place on a plate lined with paper towels

* Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.

* Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.

* Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

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