Mongolian Chicken

Directions

1. 1
   Cut Veggies. Cut green onions into 1 inch pieces and separate between light and dark.
2. 2
   Cut chicken into bite-sized pieces.
3. 3
   Coat chicken in cornstarch and chill for ~10 minutes.
4. 4
   Add 2 tsp of oil to a saucepan over medium-low heat. Add ginger and garlic to the pan, then immediately add the water and soy sauce.
5. 5
   Dissolve the brown sugar in the mixture, then raise heat to medium and boil until sauce thickens.
6. 6
   Add a small amount of oil to the wok and quickly stir-fry the veggies. Then remove to a separate bowl.
7. 7
   Heat the rest of the oil and fry the chicken until cooked through.
8. 8
   Add the sauce and the veggies and simmer until warm. Add the remaining green onions. Stir to coat.