Mongolian Chicken

Life has been super crazy around here for about six weeks.  Trips out of town, house being painted, new roof, HUGE 4th of July BBQ, family in from out of town, and keeping my grand daughter for a week are just a few things that I have had going on. I haven't had a lot of time to stock up my pantry, or even go grocery shopping really, so I've been using what I have on hand to create some delicious meals that are ready in minutes.  The first one I want to share with you is my Mongolian Chicken.  I realize normally this is made with beef, but chicken is what I had in my freezer and it was equally scrumptious.  I can't wait to share it with you so...

Let's Get Started!

Mongolian Chicken:
*Prep Time:  10 min.  *Cook Time: 15 min.  *Difficulty:  Easy  *Servings: 4-6

Ingredients:

For the Chicken:

• 1 lb. of chicken tenderloins
• 1 tbsp. of cornstarch
• 1 tsp. fresh ginger, grated
• 4-6 cloves of garlic, minced
• 2-3 green onions, sliced at an angle
• 2-3 tbsp. of extra virgin olive oil
• Salt and Pepper

For the Sauce:

• 2 tbsp. hoisin sauce
• 1/2 c. low sodium soy sauce
• 1/2 c. water
• 1/2 c. brown sugar
• 2 tsp. cornstarch 
• fresh ground black pepper

To begin add the hoisin sauce,

Soy sauce,

Water,

Cornstarch,

Brown sugar,

And pepper to a large measuring cup.

Mix everything together and set to the side.

Now slice the onions, grate the ginger, and mince the garlic.

Asian cooking always goes quickly because it is done at high temperatures.  That is why it is always best to have everything ready to go.

Now place a skillet over high heat and add the oil.
Allow the skillet and oil to get HOT!

While the skillet is heating up add the chicken tenders to a resealable bag.

Season with a little salt

And pepper.

Then add the cornstarch.

Seal the bag and shake is all around until everything is well coated.

Once the skillet is hot add the chicken tenders to the skillet and cook until they are no longer pink and browned. About 4-5 minutes per side.

Now grate the ginger

And add the garlic and green onions.
Cook until the onions start to become translucent.

Lower the temperature under the pan to medium/high and add the sauce.

Let simmer until it thickens.
Remove from heat.
Toss the chicken so that it is well coated and you are done!

I serve this over a bed of fluffy white rice and top with a little green onion and sesame seeds.  Gorgeous!  Everyone in your family will love this meal and it couldn't be more simple.  So tonight don't stress over what you are going to have for dinner!  Get in the kitchen and give this great Mongolian Chicken a try!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Mongolian Chicken:
*Prep Time:  10 min.  *Cook Time: 15 min.  *Difficulty:  Easy  *Servings: 4-6

PRINTABLE RECIPE

Ingredients:
For the Chicken:

• 1 lb. of chicken tenderloins
• 1 tbsp. of cornstarch
• 1 tsp. fresh ginger, grated
• 4-6 cloves of garlic, minced
• 2-3 green onions, sliced at an angle
• 2-3 tbsp. of extra virgin olive oil
• Salt and Pepper

For the Sauce:

• 2 tbsp. hoisin sauce
• 1/2 c. low sodium soy sauce
• 1/2 c. water
• 1/2 c. brown sugar
• 2 tsp. cornstarch 
• fresh ground black pepper

Directions:

1. In a large measuring cup combine the hoisin sauce, soy sauce, water, cornstarch, pepper, and brown sugar.  Mix well.  
2. Next place the chicken tenders into a resealable bag and add the cornstarch, salt and pepper.  Seal the bag and shake until everything is coated. 
3. Place a skillet on high heat and add the oil.  Allow the skillet and oil to get HOT.
4. Place the chicken in the skillet and cook until brown and no longer pink, about 4-5 minutes per side.  
5. Add the ginger, garlic, and green onion to the skillet and cook until the onions begin to become translucent.
6. Lower the heat under the skillet to medium/high and add the sauce. 
7. Allow the sauce to simmer and thicken, then remove from heat. 
8. Toss the chicken in the sauce to make sure it is well coated.
9. Serve over a bed of rice and top with green onion and sesame seeds. 
10. ENJOY!