Asian stir-fry dishes are always a hit at our house. They are quick to prepare, full of nature’s wholesome ingredients, and so delicious. You don’t have to have a wok to make great Asian food. A good heavy skillet right on the stovetop works just as well for my sesame chicken and beef chop suey.
MONGOLIAN CHICKEN INGREDIENTS
For the main portion of the recipe, you need boneless skinless chicken breasts, cornstarch, vegetable oil, and yellow onion.
For the sauce, you need sesame oil, grated ginger or ginger paste, garlic, rice vinegar, low-sodium soy sauce, brown sugar, cornstarch, chicken broth, red pepper flakes, and green onions.
HOW TO MAKE MONGOLIAN CHICKEN
Start by combining the chicken and cornstarch in a large zipper bag. Then shake to coat. Next, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook until golden brown on both sides. If necessary, work in batches, adding more oil when needed. Then, plate the chicken and heat a little more oil over medium-high heat. Now cook the onion for a couple of minutes, stirring several times. Add the onion to the plate with the chicken.
Reduce heat to medium-low and add the sesame oil. Add the ginger and garlic and cook for a minute, stirring constantly. Then add the rice vinegar, soy sauce, and brown sugar, stirring to combine. In a separate small bowl, whisk together the chicken broth and cornstarch. Then, whisk it into the skillet and cook until slightly thickened. Add the cooked chicken and onions back to the skillet and toss to coat. Season with salt and pepper to taste, but remember that soy sauce is already salty. Finally, top with the green onions and serve promptly.
