Mongolian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 boneless, skinless chicken breasts1/2 c. soy sauce1/2 c. water1/2 c. brown sugar2-3 tsp. ginger2 cloves of garlic, crushed1 tbsp. vegetable oil1 tbsp. corn starch1 tbsp. water
Cut the chicken into thin slices (easiest to do when it's still slightly frozen!).
Place in frying pan over low heat.
While chicken is cooking, in a small saucepan combine oil, ginger and garlic and cook for 30-60 seconds. Add soy sauce, water and brown sugar. Bring to a boil. Remove from heat.
Combine corn starch and water to make a "slurry". Add to sauce. Add sauce mixture to your cooked chicken pan and simmer for 2-3 minutes, until sauce is thick.
Serve with rice and/or broccoli!
Makes 4 servings
Place in frying pan over low heat.
While chicken is cooking, in a small saucepan combine oil, ginger and garlic and cook for 30-60 seconds. Add soy sauce, water and brown sugar. Bring to a boil. Remove from heat.
Combine corn starch and water to make a "slurry". Add to sauce. Add sauce mixture to your cooked chicken pan and simmer for 2-3 minutes, until sauce is thick.
Serve with rice and/or broccoli!
Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 294.6
- Total Fat: 6.7 g
- Cholesterol: 73.1 mg
- Sodium: 1,871.7 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 0.3 g
- Protein: 28.8 g
Member Reviews
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BUBBA1501
This was good, but I changed some things up. I didn't add ginger, but instead added green onion to the sauce, white onion while browning the chicken, and I spiced up the chicken with some different Asian spices. I also used 2 tablespoons of crushed garlic instead of two cloves. Worked well! - 1/28/12
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TEKGIRL1
Very, very good! We are going to make this a staple in out recipe collection. My husband wants to try beef next time and I think it will be great, but if you are dieting chicken is best. Thought about replacing the water with pineapple juice & adding a little pineapple, but I'm dieting. Thanks! - 11/9/10