Mongolian Chicken

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READY IN: 40mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
  • Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.
  • Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until added vegetables have reached your desired tenderness. Remove from pan and set aside.
  • Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.
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