Mongolian Chicken Recipe
This is a fan favorite, added by request.
Ingredients
2 tsp. Peanut Oil
1/4 tsp. Sugar
1/4 tsp. Salt
2 tsp. Cornstarch
10 oz. Boneless Skinless Chicken Breasts, cut into 1” cubes
2 tsp. Fresh Ground Chilies
1/2 tsp. Garlic, minced
1/2 tsp. Onion, finely chopped
2 tsp. Cold Water
2 tsp. Sugar
2 tsp. Ground Bean Sauce
1 Tbsp. Peanut Oil
1 Tbsp. Rice Wine
1/3 Cup Chicken Broth
1 tsp. Dark Soy Sauce
4 dried Chinese Mushrooms
1/2 small Red Bell Pepper, cut 1” pieces
3 Scallions, cut into 2” lengths
1/2 tsp. Cornstarch
2 tsp. Cold Water
1 tsp. Sesame Oil
Directions:
Soak the Chinese dried mushrooms in warm water for 45 minutes. Rinse them, and squeeze out the water. Discard the stems and cut the caps in halves.
Mix the 2 tsp. of peanut oil, sugar, salt, and cornstarch together, and marinate the chicken while you prepare the rest of the ingredients.
In a bowl, mix the chilies, garlic, and onion. In another bowl, combine the water, sugar, and ground bean sauce.
In a wok, heat the 1 Tbsp. of peanut oil, stir-fry the chilies mixture for 5 seconds, and add the ground bean sauce for another 5 seconds. Now add the rice wine, broth and soy sauce and combine. Add the mushrooms, scallions, bell peppers, and chicken and stir-fry over high heat for 2 to 3 minutes. Reduce the heat, and stir in the cold water and cornstarch for a few seconds.
Add the sesame oil and serve, over rice.
And Enjoy!
Yield: 4 servings
