Name: Mongolian Chicken
Cook time: 4 min
Total time: 25 min
Yield: 4 servings (estimated) servings
Ingredients: 3 tbsp oil (I use avocado oil); 2 tbsp cornflour (cornstarch); pinch salt and black pepper; 550 g (1.1lb) Skinless boneless chicken breasts (roughly 3 medium chicken breasts) sliced into thin strips; 1 tsp sesame oil; 1 tbsp minced ginger; 3 cloves garlic peeled and minced; 120 ml (1/2 cup) reduced sodium soy sauce; ¼ tsp black pepper; 6 packed tbsp light brown muscavado sugar; 90 ml (1/3 cup) water; 1 tsp cornflour (cornstarch); 8 spring onions (scallions) sliced into 1 inch pieces

Method

11 steps

Mix the cornflour with a good pinch of salt and pepper and toss the chicken strips in the seasoned cornflour.
Heat the oil in a wok or large frying pan until very hot.
Cook the chicken strips in the oil (turning occasionally) until cooked through and slightly golden. You can do this in two batches, but usually in one.
Use a slotted spoon to remove the chicken from the pan. Place it in a bowl whilst you make the sauce.
Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium/low and allow the oil to cool a little.
Add the sesame oil, ginger and garlic to the pan and cook for 30 seconds, stirring often to avoid burning the garlic.
Mix together the water and cornflour then add it into the wok along with the soy sauce, pepper and sugar.
Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
Add the chicken back to the wok and cook for a further 2 minutes.
Stir in the spring onions (scallions) and cook for another minute.
Turn off the heat and serve over boiled rice.

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