Quick Mongolian Chicken

If you love a sticky takeaway style chicken dinner then you've got to give this one a try. My version of Mongolian chicken is all about tender chicken with a glossy well-balanced sauce. It's got a light dusting of cornflour which helps the chicken stay lovely and tender and it also helps the sauce to cling to that chicken and even better it's all ready in 25 minutes. So let's get cooking. I've got three medium chicken breasts here in my bowl that After that I'm going to sprinkle over two tablespoons of cornflour or cornstarch in the US plus a good pinch of salt and black pepper and we want to mix that chicken into the cornflour mixture until every piece is nicely coated. Now heat a wok or a large frying pan until hot over a high heat and add three tablespoons of oil. Then we're going to add those chicken strips to the oil one at a time just to help prevent them sticking together. You might need to cook the chicken in two batches depending on the size of your pan. We want that chicken nice and golden brown on both sides which should take about six to seven minutes. Once that chicken's nice and golden we're going to turn off the heat and use a slotted spoon to remove the chicken from the pan and then place that in a bowl whilst you make the sauce. Put the pan on a low to medium heat and we're going to add a teaspoon of sesame oil, three minced cloves of garlic and a tablespoon of minced ginger. We want to cook that for about 30 seconds stirring all the time to avoid burning the garlic. After 30 seconds that garlic should be lovely and fragrant so we're going to add the rest of the sauce ingredients. We've got 120 ml or half a cup of reduced sodium soy sauce and half a cup or 120 ml of water mixed with a teaspoon of cornflour. We're going to mix that together then add a quarter of a teaspoon of black pepper and six tablespoons of light brown sugar. I know that sounds like a lot of sugar but that's what gives that sauce the lovely sweet stickiness. Give it a good stir together and allow that sauce to simmer for about two to three minutes and that cornflour that we added in will help to thicken the sauce. Then we're going to add the chicken back to the pan and cook for a further two minutes until that chicken is heated through. Then finally we're going to stir in eight spring onions that have been chopped into nice chunky pieces and cook that for a further minute. Then turn off the heat and we're ready to serve. I love to serve this Mongolian chicken over boiled rice or egg fried rice. Be sure to spoon over any of that sauce that's left in the pan and then sprinkle over some sesame seeds and we're ready to eat. Deeply savoury with a gentle sweetness, that warm garlic and fragrant ginger plus that glossy sauce that brings everything together. This is a fantastic quick dinner that everybody absolutely loves. Now I'd love to know, do you think it needs a little bit of heat? Let me know what you think in the comments and I'll see you next time. Don't forget to like and subscribe. This is a lovely quick dinner that hits all the right somethings. What does it hit? All the right? Nope. Just making it up now. Is that okay?