Healthy Mongolian Chicken Food

MONGOLIAN CHICKEN

Steps:

• Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
• Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
• Serve immediately with steamed rice, egg noodles or chow mein.

MONGOLIAN CHICKEN

Steps:

• Mix the sliced chicken with 1 tablespoon of oil, until the pieces are evenly coated. Dredge all of the chicken in the cornstarch, shaking off the excess until the chicken is just lightly coated.
• Heat ⅓ cup oil in a wok over high heat. At this point, if the chicken has absorbed the cornstarch and gets moist again, dredge the pieces again before frying. Just before the oil starts to smoke, spread the chicken pieces evenly in the wok, and fry for 1 minute, or until browned and crispy.
• Turn the chicken, and let the other side fry for another 30 seconds or until browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The chicken should be fried on all sides with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium high heat. Add the ginger fry for 20 seconds, until fragrant. Add the dried chili peppers, if using, the garlic, and the white portions of the scallions. Stir fry for another 15 seconds, and add the soy sauce, brown sugar, and chicken stock (or water). Bring the sauce to a simmer, and stir constantly until the brown sugar is completely dissolved.
• Let the sauce simmer for another 2 minutes, and slowly stir in the cornstarch-water mixture until the sauce coats the back of a spoon. Add the chicken and the green portions of the scallions. Toss everything together for another 10 seconds.
• There should be almost no liquid--the sauce should cling to the chicken. If you still have excess sauce, add more of the cornstarch slurry, and increase the heat slightly. Stir until thickened.

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

MONGOLIAN CHICKEN

Steps:

• In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes., Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade., In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes., Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.

MONGOLIAN CHICKEN

Steps:

• slice steak thin, against the grain. if it is difficult, partially freeze it to cut better.
• Put into ziplock bag with the cornstarch, shake to coat and leave leave sit while you make the sauce.
• Heat canola oil in pan, if you make a larger batch or you pan isnt big enough, cook in batches. We're aiming to sear the meat. Don't over crowd.
• Remove from pan when cooked through.
• Add ginger and garlic and saute for 10-15 seconds.
• Add soy sauce, water, and dark brown sugar and bring to a boil.
• Add steak back in and let sauce thicken for 20-30 seconds.
• If the sauce isn't as thick as you'd like, mix cornstarch with a little water and add it in per preference.
• When it is bubbly and thick, add in green onions and cook for 20-30 seconds, just to warm onions.
• Serve over rice or noodles.

MONGOLIAN CHICKEN

Steps:

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