Mongolian Chicken

Name: Mongolian Chicken
Ingredients: 1 lb boneless skinless chicken breast (sliced into thin strips); 1/2 cup cornstarch (or more, for coating); 2 tablespoons garlic (minced); 1 white onion (sliced); 2 green onions (sliced); 1 teaspoon salt; 1/4 teaspoon black pepper; oil (for frying); Sauce; 1/4 cup chicken broth; 1 1/2 tablespoons cornstarch; 2 tablespoons hoisin sauce; 1 tablespoon oyster sauce; 1 tablespoon dry sherry; 2 teaspoons sugar; 2 teaspoons soy sauce; 2 teaspoons crushed red pepper flakes (or less, to your taste); Added vegetables; 1/2 red pepper, sliced; 6 leaves bok choy, sliced; 1 (8 ounce) can bamboo shoots; 2 fresh water chestnuts, sliced; 2 ounces bean sprouts

23 ingredients

4 steps

Ingredients

1 lb boneless skinless chicken breast (sliced into thin strips)
1/2 cup cornstarch (or more, for coating)
2 tablespoons garlic (minced)
1 white onion (sliced)
2 green onions (sliced)
1 teaspoon salt
1/4 teaspoon black pepper
oil (for frying)
Sauce
1/4 cup chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper flakes (or less, to your taste)
Added vegetables
1/2 red pepper, sliced
6 leaves bok choy, sliced
1 (8 ounce) can bamboo shoots
2 fresh water chestnuts, sliced
2 ounces bean sprouts

Directions

1

In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
2

Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.
3

Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until added vegetables have reached your desired tenderness. Remove from pan and set aside.
4

Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.