Mongolian chicken is shredded chicken breast, or thigh fillet, in a tasty sauce. It is quick and easy to make as well. The recipe is suitable for 4 pers.
700 g chicken breast in strips
3 dl corn
3 tbsp rapeseed oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger
2 teaspoons sesame oil
1.5 dl soy sauce
1 dl water
1 dl dark brown sugar
Salt and pepper
Put the chicken in a bread bag, together with the cornstarch and shake the bag so that the chicken is completely covered.
Heat the oil on a high temperature in a large frying pan. Put the chicken in the pan and sprinkle with a little salt and pepper, remember that soy sauce is also quite salty. Fry the chicken for 3-4 minutes on each side or until browned. Take the chicken out of the pan and place on a plate lined with paper towels.
Fry garlic and ginger in the pan and for 30 seconds. Add soy sauce, sesame oil, water and brown sugar and simmer. Put the chicken back in the sauce and let it simmer for a few minutes, while you wok optional vegetables.
Suitable vegetables for Mongolian chicken are onions, squash, water chestnuts, carrots, broccoli, mushrooms and red peppers.
If you do not have a wok, you can use a frying pan with high edges. Heat some oil to a high temperature in the wok. Wok onions and mushrooms before taking them out and placing them in a bowl. Wok carrots and squash, put back the onion and mushrooms and add the rest of the vegetables. Pour the sauce and chicken over the vegetables, stir and serve with freshly cooked rice or noodles.
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