Mongolian Chicken

• 份量: Kcal: 420 kcal | Serving
• 活動時間: Prep Time: 15 minutes |
• 總時間: minutes | Total Time: 30

食材

1 lb boneless, skinless chicken thighs or breasts, thinly sliced

1/4 cup cornstarch

2 tbsp vegetable oil

1/2 cup low-sodium soy sauce

1/3 cup brown sugar

1/4 cup water

2 tsp cornstarch (for sauce slurry)

1 tbsp rice vinegar

1 tbsp hoisin sauce (optional, for richness)

3 garlic cloves, minced

1 tsp grated ginger

1/2 tsp crushed red pepper flakes (optional)

2-3 green onions, chopped (for garnish)

Cooked jasmine or white rice (for serving)

步驟

Toss sliced chicken in 1/4 cup cornstarch until fully coated. Shake off excess.

Heat oil in a large skillet or wok over medium- high heat. Add chicken in batches and cook until crispy and golden. Set aside.

In a small bowl, whisk soy sauce, brown sugar, water, cornstarch (2 tsp), rice vinegar, hoisin, garlic, ginger, and red pepper flakes.

In the same skillet, pour in the sauce mixture. Cook for 2-3 minutes until thick and glossy.

Return chicken to the skillet and toss to coat evenly in the sauce. Heat through for 2 more minutes.

Serve hot over steamed rice and garnish with chopped green onions.