Mongolian Chicken
Ingredients
The chicken
-
10
oz
boneless and skinless chicken breast, cut into cubes
-
1
tablespoon
soy sauce
-
½
tablespoon
Chinese rice wine or Shaoxing rice wine (optional)
-
1
teaspoon
sesame oil
-
½
tablespoon
cornstarch
-
1½
tablespoon
oil
-
2
cloves
garlic, minced
-
1
inch
ginger, peeled and sliced
-
6
stalks
scallions, cut into 2-inch strips
-
optional
white sesame
The sauce
-
1
tablespoon
oyster sauce
-
1
tablespoon
soy sauce
-
¼
cup
water
-
½
tablespoon
sugar
-
¼
teaspoon
dark soy sauce
Instructions
- Marinate the chicken with soy sauce, rice wine (if using), sesame oil, and cornstarch.
- Mix all the sauce ingredients together in a small bowl and set aside.
- Heat a skillet or wok over high heat and add ½ tablespoon of oil, then add the chicken and stir-fry until the surface turns white.
- Remove the chicken from the skillet and set aside.
- Wipe the skillet clean, add the remaining oil, and heat until hot.
- Add garlic and ginger to the skillet and stir-fry until aromatic.
- Return the chicken to the skillet, add the sauce, and stir continuously until the sauce thickens and the chicken is fully cooked.
- Add the scallions and stir to combine, then top with sesame seeds and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
328
Total fat
16g
Total carbohydrates
11g
Total protein
33g
Sodium
1424mg
Cholesterol
90mg
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