Mongolian Chicken

Published by Bat-El at December 18, 2016

Ingredients

2 boneless skinless chicken breasts- Cut to big size pieces
10-15 baby bellow mushrooms-cut in 4
½ cup organic corn or potato starch
1 Tbsp garlic powder
3 Tbsp olive oil
4 garlic cloves-minced
1 tsp fresh garlic-grated
3 green onions-chopped, separate the green and white parts
½ cup low sodium soy sauce (I use organic)
2 Tbsp brown sugar
1/3 cup water
1 tsp black pepper
½ tsp dry chili flakes (optional)

I love Asian food and I prefer making it at home. This way I can control the salt and sugar levels. This chicken is so delicious that it will make you feel like you are eating Chinese takeout. Best to serve with healthy basmati brown rice and you’ve got a beautiful lunch or dinner that your family will love.

Instructions

1). Place the cut chicken in a mixing bowl and sprinkle salt, pepper, garlic powder and either potato or corn starch.

2. Transfer to a hot wide nonstick skillet with olive oil, mix for few seconds to get some color (about 5 minutes). Add chopped fresh garlic and ginger, mix for another minute and transfer to a plate

3).To the same skillet add some olive oil with the cut mushrooms along with the white part of the scallions, and sauté for a minute or two.

4). Then add the soy sauce, brown sugar, water, black pepper and transfer back the chicken, stir gently for a second, cover, bring to a boil, reduce the sauce so its nice and thick, add green part of scallions, chili flakes, and serve.