Save this for when you are unexpectedly on lunch duty and need a quick recipe to throw together 30 minutes before it is lunchtime. The crispy chicken pieces coated with a sweet and savory sauce make for a perfect rice topping for meal prep. It can also be served as a platter to share with friends and family.
Dishes that are Mongolian do not hail from or are in relation to anything from Mongolia. In fact, these dishes are Chinese-American. Mongolian recipes are anything that is made up of fried protein cutlets covered in a sticky umami sauce and stir-fried with a variety of vegetables. Sometimes, they are mixed with fried rice or noodles to complete the meal.
Recipe
Yields 5-7 servings
Ingredients
500 grams chicken breast, cut into bite-sized pieces
1/3 cup cornstarch
2-3 tablespoons vegetable oil
2 teaspoon sesame oil
4 cloves garlic, minced
1 thumb ginger, minced
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1/2 cup slurry (1 tablespoon cornstarch dissolved in 1/2 cup water)
1 green bell pepper, sliced
1 stalk green onion, chopped
*Optional: 1 red chili, sliced
Procedure
In a pan, heat some oil.
Coat the chicken with cornstarch.
Pan-fry the chicken for 3-4 minutes.
Once done, set the chicken aside.
Add the sesame oil into the pan and sauté the garlic and ginger.
Make the sauce by mixing together soy sauce, hoisin sauce, and brown sugar. Add this into the pan.
Pour in the slurry to make it thick.
Coat the chicken with the sauce.
Add the bell pepper, green onions, and red chili into the pan. Sauté for a few more minutes.
Once done, transfer onto another dish and garnish with more green onions.
Serve with rice and enjoy!
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