Mongolian Sauce Grilled Chicken Food

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.

HEALTHY MONGOLIAN CHICKEN RECIPE

Steps:

• Add the chicken pieces to a large Ziploc bag together with salt, pepper, and cornstarch. Seal and mix through the bag to evenly coat the chicken.
• Heat oil in a large frying pan over medium-high heat.
• Add chicken in a single layer and cook until golden and cooked through, around 8 minutes. Add garlic and cook for 1-2 more minutes until garlic is cooked through.
• Meanwhile, in a small bowl combine all sauce ingredients.
• Pour the sauce over the cooked chicken into the pan and stir to coat It should take about 2-3 minutes to thicken.
• Stir in the green onions and sprinkle with sesame seeds
• Serve immediately over rice and enjoy!

GRILLED MONGOLIAN PORK CHOPS

Steps:

• Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
• Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
• Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
• Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
• Remove pork chops from marinade and pat dry using paper towel.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
• Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.

MONGOLIAN PORK CHOPS (MUSTARDS GRILL)

Steps:

• Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed.
• Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded.
• Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones.
• Alternatively, have your butcher cut thinner chops and serve two per serving.
• To make the marinade, combine all the ingredients in a bowl and mix well.
• Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator.
• Prepare mustard sauce.
• Put the sugar and mustard in the top of a double boiler and mix with a whisk.
• When well combined, whisk in the egg yolks and vinegar.
• Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
• Remove from the heat and allow the mixture to cool.
• When cool, fold in the creme fraiche.
• Keep refrigerated until needed.
• Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three minutes on each side to produce nice crosshatch marks. (It's good to baste with some of the marinade as the meat cooks).
• As with all marinated meats, you want to go longer and slower on the grill vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter.
• The pork is ready when it registers 139F on an instant-read thermometer.
• Offer the mustard sauce on the side for dipping.

GRILLED MONGOLIAN CHICKEN LETTUCE WRAP

Steps:

• P.F. Chang's® Home Menu Mongolian sauce.
• Wash and cut veggies.
• Wash chicken thoroughly under cold water.
• Heat and grease a griddle.
• Grill chicken on the hot griddle.
• Until fully cooked and browned. This will take 20 minutes on medium heat. Remove from heat and allow it to cool.
• Cut chicken in cubes.
• Return chicken to a skillet. And pour in 1/4 cup of P.F. Chang's® Home Menu Mongolian sauce.
• Mix until combined.
• Heat olive oil in a pan, add ginger garlic paste.
• Cook for 1-2 minutes.
• Add green beans and cook for a minute. I have added green beans for extra crunch but fee l free to add veggies of your choice.
• Add carrots and cook for a minute.
• Stir in onions....
• Add bell peppers and cook until the veggies are al-dente (vegetables should be crisp tender).
• Pour in the remaining 1/4 cup of P.F. Chang's® Home Menu Mongolian sauce and mix it well.
• Mix together chicken and veggies. Add salt, red pepper and mix it well.
• Grilled Mongolian Chicken is ready.
• Enjoy it over a bed of brown rice or white rice.
• Or spoon the chicken filling into the center of romaine lettuce leaves
• And serve immediately before the leaves start to wilt.

MONGOLIAN SAUCE

Steps:

• Combine together and pour into a bottle. Let this refrigerator overnight before using.