Mongolian Chicken Recipe
2 lbs boneless, skinless chicken breast (omitted from photo above)
2 teaspoons vegetable oil
1/4 teaspoon of ginger
1 tablespoon of minced garlic
1/2 cup Marca Pina soy sauce
1/2 cup water
3/4 cup brown sugar (light or dark)
1 cup vegetable oil
2/3 cup cornstarch
2 tablespoons finely diced onions
Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-to-low heat. Add ginger, garlic, onions, soy sauce and water to the pan (if you are following my blog, you can add the onions you previously diced up from the freezer). Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice chicken breast into slivers about 2-3 inches long. Place cornstarch in a large Ziplock. Add the sliced chicken breasts to the Ziploc and shake bag well to coat the chicken slices. Leave chicken slices in Ziploc for approximately 10 minutes.
While waiting, heat up oil in pan over medium heat. Add the chicken to the oil and sauté until brown and fully cooked. Remove chicken from oil onto a plate covered in a paper towel (to soak up some of the oil). Add the drained chicken to the sauce. Put meat and sauce back onto the burner at medium-to-low heat. Let chicken sauce simmer until warm. Serve over rice.