MONGOLIAN CHICKEN

Mongolian Chicken image

Provided by Beth Pierce

Categories Chicken

Time 25m

Number Of Ingredients 14

1 1/4 lb chicken cut in thin bite size pieces
1/3 c cornstarch
2 Tbsp vegetable oil
1 medium onion cut in 8-10 wedges
SAUCE
1 1/2 tsp sesame oil
1 Tbsp fresh grated ginger
3 clove garlic minced
1 Tbsp rice vinegar
1/2 c low sodium soy sauce
1/2 c brown sugar
1 Tbsp cornstarch
1/4 c water
4 green onions cut in ¾ inch segment

Steps:

1. Combine the chicken and cornstarch in a large zipper bag. Shake to coat. Heat 1 tablespoon vegetable oil in large skillet over medium high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown. If necessary work in batches adding more oil when needed. Plate the chicken.
2. Heat 1 tablespoon oil over medium high heat in same skillet. Cook the onion for 2 minutes; stirring several times. Add the onion to the plate with the chicken.
3. Reduce heat to medium low and add the sesame oil. Add the ginger and garlic and cook for 1 minute stirring constantly. Add the rice vinegar, soy sauce, and brown sugar stirring to combine.
4. In a separate bowl whisk together the water and cornstarch. Whisk it into the skillet and cook until slightly thickened. Add the cooked chicken and onions back to the skillet. Top with the green onions and serve promptly.