Mongolian Chicken Stir Fry

1 1/2 cups mung bean sprouts
1 pound boneless chicken breast, cut into 1/2 inch cubes
8 ounces linguine, cooked as directed

Marinade:
2 tbsp oyster sauce
1/2 tsp sugar
1 tsp cornstarch

Sauce:
4 tsp hoisen sauce
1 tbsp soy sauce
2 tsp red wine vinegar
1/2 tsp sugar
2 tbsp water or chicken stock

2 tsp cornstarch mixed with 4 tsp water

other:
3 green scallions, sliced into inch strips.
1 small onion, sliced into 1/2 inch thick strips.
1 1/2 tsp chopped garlic
1/2 tsp pepper flakes.

blanch bean sprouts 10-15 seconds in boiling water. Drain thoroughly, set aside.

Cut chicken into cubes. Mix marinade ingredients and toss chicken to coat. Set in refrigerator 15 minutes while prepping veggies and sauce.

For the sauce in a small bowl combine hoisen sauce, soy sauce, red wine vinegar, sugar & water. Mix and set aside.

In another small bowl combine 2 tsp cornstarch with 4 tsp of water, mix and set aside.

Rinse green onions. Chop green onions, onion, and garlic.

On medium high/high heat 2 tbsp vegetable oil in a wok. making sure to swirl and coat all sides. Add chicken and cook for a couple minutes until color changes and chicken is 80% cooked. Remove chicken from wok. Clean wok.

Add 1 tbsp vegetable oil to clean wok. Add garlic, green onion and red pepper flakes. Stir fry for 15-20 seconds. Return chicken to the pan. Cook 5 minutes longer. Push chicken to sides of pan and pour sauce mixture in center. Stir really well & add water and cornstarch mixture stirring until all is coated. Add onion and bean sprouts and cook for a few more minutes.

I started my water to cook the linguine after i was done mixing the chicken in the marinade. When the linguine is done cooking 8-10 minutes, drain. Return pot to stove add 2 tbsp soy sauce and sprinkle 1/2 tsp sugar in pot. return linguine and toss until well coated in the sugar/soy mixture.

Serve hot.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JENN-BAKER-6114.