mongolian chickenSubmitted by: MOONTOES1
3 lbs chicken breast thin sliced
4 bunches of green onions, cut about 3 in. of top off, cut in half long ways
2 white onions sliced thin
1/4 cup corn starch
2 tsp graded ginger
2 tbs graded garlic
1/4 c brown sugar
1 c soy sauce( I like low sodium)
1/2 c chicken broth
1 tsp red pepper flakes
2 tbs oil
2. For the sauce, heat oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. The corn starch in the chicken will thicken it up later.
3. Place the meat and white onion in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.
4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.