Mongolian Chicken

Directions

1. 1
   1.
2. 2
   Steam green beans until al dente.
3. 3
   Set aside.
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   2.
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   Cut off excess fat on chicken breasts, thinly slice lengthwise, rinse, and pat dry.
6. 6
   Toss chicken breasts in cornstarch and shake off any excess.
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   3.
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   In a bowl, combine water, soy sauce, brown sugar and red pepper.
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   Set aside.
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    4.
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    Heat a separate large skillet over medium-high and add 1-1/2 teaspoons vegetable oil.
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    When hot, add in ginger, garlic and yellow onion.
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    Cook until fragrant.
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    Add in sauce you set aside.
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    Cook for about 2 minutes and transfer back over to bowl.
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    Set aside.
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    5.
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    Turn heat up to high and add remaining oil.
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    Add in chicken breasts.
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    Cook until chicken is light golden and cooked through.
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    Watch carefully for burning.
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    Add sauce and steamed green beans to pan and cook until sauce reaches your desired consistency.
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    6.
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    Add the green onions and stir to incorporate.
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    Remove from heat.
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    Serve over rice.
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    Recipe adapted from Traceys Culinary Adventures