MONGOLIAN CHICKEN

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Mongolian Chicken image

Make and share this Mongolian Chicken recipe from Food.com.

Provided by adopt a greyhound

Categories     Asian

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 21

1 lb boneless skinless chicken breast (sliced into thin strips)
1/2 cup cornstarch (or more, for coating)
2 tablespoons garlic (minced)
1 white onion (sliced)
2 green onions (sliced)
1 teaspoon salt
1/4 teaspoon black pepper
oil (for frying)
1/4 cup chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper flakes (or less, to your taste)
1/2 red pepper, sliced
6 leaves bok choy, sliced
1 (8 ounce) can bamboo shoots
2 fresh water chestnuts, sliced
2 ounces bean sprouts

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.

Nutrition Facts : Calories 289.6, Fat 3.7, SaturatedFat 0.8, Cholesterol 72.9, Sodium 1202.8, Carbohydrate 34.9, Fiber 3.5, Sugar 9.3, Protein 28.3

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