Mongolian Chicken Stir Fry just In 30 minute in Lock down Situation
INGREDIENTS
Mongolian Sauce
1/2 cup chicken broth low sodium or no sodium added
2 tbsp cornstarch
2 tbsp brown sugar
3 tbsp soy sauce low sodium
Mongolian Chicken
1 kg breast boneless and skinless, chicken thighs can be used as well
1/2 cup cornflour
1 large egg
6 cloves garlic chopped
1 tsp ginger crushed
1 tsp red chili flakes
1 green Capsicum sliced
1 yellow Capsicum sliced
2 green chili sliced
1 chopped onion
1/2 tsp black pepper powder
1/2 tsp white pepper powder
3 tbsp Brown sugar
2 tbs oil+ vegetable oil for frying
Prepare the chicken: Toss the chicken with the cornstarch,egg, salt ensuring each chicken pieces is covered in cornstarch.
Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken strips in batches until they are completely cooked through and slightly brown and crispy.
Finish the dish: Drain the oil from the wok leaving 2 tbsp in the wok, if necessary. Add garlic, ginger, red chilies to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds.
Serve over rice or noodles.
Mongolian Sauce
1/2 cup chicken broth low sodium or no sodium added
2 tbsp cornstarch
2 tbsp brown sugar
3 tbsp soy sauce low sodium
Mongolian Chicken
1 kg breast boneless and skinless, chicken thighs can be used as well
1/2 cup cornflour
1 large egg
6 cloves garlic chopped
1 tsp ginger crushed
1 tsp red chili flakes
1 green Capsicum sliced
1 yellow Capsicum sliced
2 green chili sliced
1 chopped onion
1/2 tsp black pepper powder
1/2 tsp white pepper powder
3 tbsp Brown sugar
2 tbs oil+ vegetable oil for frying
Prepare the chicken: Toss the chicken with the cornstarch,egg, salt ensuring each chicken pieces is covered in cornstarch.
Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken strips in batches until they are completely cooked through and slightly brown and crispy.
Finish the dish: Drain the oil from the wok leaving 2 tbsp in the wok, if necessary. Add garlic, ginger, red chilies to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds.
Serve over rice or noodles.
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