Taste of Home
Mongolian Chicken
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
YIELD: 4 servings.
This is a fun way to make chicken. Mongolian chicken has a lot of flavor and a bit of heat for good measure. —Mary Ann Lee, Clifton Park, New York
Ingredients
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1/4 cup reduced-sodium soy sauce
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2 tablespoons cornstarch
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1 tablespoon brown sugar
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1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
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1/4 cup sherry
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1/4 cup hoisin sauce
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3 tablespoons minced fresh cilantro
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1 tablespoon sugar
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1 teaspoon Mongolian Fire oil or sesame oil
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2 tablespoons canola oil, divided
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2 cups fresh pea pods, cut into thirds
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3 plum tomatoes, seeded and cut into 1-inch pieces
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1 garlic clove, minced
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1 tablespoon minced fresh gingerroot
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Hot cooked rice
Directions
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1.
In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes.
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2.
Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade.
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3.
In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
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4.
Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
Nutrition Facts
Nutrition Facts: 1-1/2 cups equals 376 calories, 13g fat (2g saturated fat), 94mg cholesterol, 651mg sodium, 23g carbohydrate (14g sugars, 3g fiber), 38g protein.
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