Thursday, October 25, 2007

Mongolian Chicken

We have an Asian dinner here called Pei Wei. It is spreading fast across the states. I'm sure you have heard of their parent company P.F. Chang's. Well they make an amazing Mongolian Chicken. It is a little more complex but extremely fast to cook.

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 lb chicken breast, bite-sized pieces
1/4 cup cornstarch
2 large green onions
1/2 cup sliced mushrooms

1. Heat 2 tsp of vegetable oil in a medium saucepan over med/low heat. Be careful not to get the oil too hot.
2. Add ginger, garlic, soy sauce, and water to the pan.
3. Dissolve the brown sugar in the sauce, raise the heat to medium and boil the sauce for 2-3 minutes or until thickens.
4. Remove sauce from the heat.
5. Put the corn starch and chicken in a ziplock bag and shake.
6. Let the chicken sit for about 10 minutes.
7. Heat up one cup of oil in a wok or skillet over medium heat until it's nice and hot, but not smoking.
8. Add the chicken to the oil and sauté for a few minutes, or until the chicken just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
9. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
10. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
11. Add the sauce, cook for one minute while stirring, then add all the green onions and mushrooms.
12. Cook for one more minute, then remove the chicken, onions, and mushrooms with tongs or a slotted spoon to a serving plate.
13. Leave the excess sauce behind in the pan.


Millie said...

Every time we order from Pei Wei, I get Mongolian Chicken and I love it. So, I thought I'd give this recipe a go just for kicks and IT IS AWESOME! Super Easy. Super yummy. I'd just as soon have this as order from Pei Wei. Nice Going!