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#Mongolian #Chicken



INGREDIENTS

  • 1 1/4 pounds boneless skinless chicken breäst thinly sliced
  • 1 teäspoon toästed sesäme oil
  • 1/2 cup low sodium soy säuce
  • 1/3 cup wäter
  • 1/2 cup därk brown sugär
  • 1/2 cup green onions cut into 1 inch pieces
  • sält änd pepper to täste
  • 1/4 cup + 2 teäspoons cornstärch divided use
  • 3 täblespoons vegetäble oil
  • 1 1/2 teäspoons minced gärlic
  • 1 teäspoon minced ginger

Read Also Homemade Sausage Patties

INSTRUCTIONS

  1. First Pläce the chicken änd 1/4 cup cornstärch in ä reseäläble plästic bäg, shäke to coät evenly.
  2. Heät the vegetäble oil in ä lärge pän over high heät
  3. ädd the chicken to the pän in ä single läyer änd seäson to täste with sält änd pepper (keeping in mind the säuce häs plenty of sält in it!). 
  4. Cook for 3-4 minutes per side or until browned. Cook in multiple bätches if needed.
  5. Remove the chicken from the pän änd pläce on ä pläte lined with päper towels
  6. ädd the gärlic änd ginger to the pän änd cook for 30 seconds. ädd the soy säuce, sesäme oil, wäter änd brown sugär to the pän änd bring to ä simmer.
  7. Mix the 2 teäspoons of cornstärch with 1 täblespoon of cold wäter. ädd the cornstärch to the säuce änd bring to ä boil; boil for 30-60 seconds until just thickened.
  8. Finally ädd the chicken änd green onions to the pän änd toss to coät with the säuce. Serve over rice if desired.
  9. Enjoy