MONGOLIAN CHICKEN

INGREDIENTS

  • 2 tsp. Peanut Oil
  • 1/4 tsp. Sugar
  • 1/4 tsp. Salt
  • 2 tsp. Cornstarch
  • 10 oz. Boneless Skinless Chicken Breasts, cut into 1” cubes
  • 2 tsp. Fresh Ground Chilies
  • 1/2 tsp. Garlic, minced
  • 1/2 tsp. Onion, finely chopped
  • 2 tsp. Cold Water
  • 2 tsp. Sugar
  • 2 tsp. Ground Bean Sauce
  • 1 Tbsp. Peanut Oil
  • 1/3 Cup Chicken Broth
  • 1 tsp. Dark Soy Sauce
  • 4 dried Chinese Mushrooms
  • 1/2 small Red Bell Pepper, cut 1” pieces
  • 3 Scallions, cut into 2” lengths
  • 1/2 tsp. Cornstarch
  • 2 tsp. Cold Water
  • 1 tsp. Sesame Oil

COOKING DIRECTIONS

Soak the Chinese dried mushrooms in warm water for 45 minutes. Rinse them, and squeeze out the water.

Discard the stems and cut the caps in halves.

Mix the 2 tsp. of peanut oil, sugar, salt, and cornstarch together, and marinate the chicken while you prepare the rest of the ingredients.

In a bowl, mix the chilies, garlic, and onion. In another bowl, combine the water, sugar, and ground bean sauce.

In a wok, heat the 1 Tbsp. of peanut oil, stir-fry the chilies mixture for 5 seconds, and add the ground bean sauce for another 5 seconds.

Now add the rice wine, broth and soy sauce and combine.

Add the mushrooms, scallions, bell peppers, and chicken and stir-fry over high heat for 2 to 3 minutes.

Reduce the heat, and stir in the cold water and cornstarch for a few seconds.

Add the sesame oil and serve, over rice.

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