Mongolian Chicken
A delicious Asian/Chinese inspired dish with thinly sliced crispy chicken, a flavorful sauce and your favorite vegetables if you desire. So good over my fried rice recipe that you can search for here on my recipe blog. I hope you enjoy.
Equipment
- large skillet
- large ziploc bag
Ingredients
Chicken
- 1 – 1 1/2d lbs skinless, boneless chicken sliced thinly
- 1/4 cup corn starch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 TBS cooking oil
Vegetables
- 1/2 zucchini, sliced thinly into moon shapes
- 2 small carrots, sliced very thin
- 4 green onions, cut the green part into 1/2 inch pieces
Sauce
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp toasted sesame oil
- 1/4 cup water
- salt & pepper to taste
Instructions
- Place chicken slices, corn starch, salt & pepper into a large ziploc storage bag. Seal bag and shake to coat all chicken evenly.
- Heat oil in a large skillet over medium high heat. Pace chicken in pan in a single layer. Pan fry chicken for 2-3 minutes until golden and crispy on the bottom side. Flip chicken over and cook an additional 2-3 minutes until golden, crispy and chicken is cooked all the way through. NOTE: this step may happen in 2 batches depending on how much chicken you have.
- Remove chicken from pan and place on a paper towel lined plate to help drain off any excess oil.
- In same skillet over medium high heat, add carrots and stir for a few minutes. Add in zucchini and stir an additional few minutes. Then finally add in the green onions and cook an additional 1 minute.
- Stir in garlic, ginger, water, soy sauce, brown sugar, sesame oil, salt & pepper to taste. Bring to a simmer and allow to thicken for 2 minutes.
- Enjoy over white rice or my fried rice recipe found on my blog search bar.