Mongolian Chicken
| For the Chicken | |
| 500 g | chicken breast, thinly sliced |
| ¼ cup | cornstarch |
| 2 tbsp | vegetable oil |
| For the sauce | |
| ¼ cup | soy sauce |
| 2 tbsp | brown sugar |
| 2 tbsp | hoisin sauce |
| 1 tbsp | rice vinegar |
| 2 cloves | garlic, minced |
| 1 tsp | ginger, grated |
| ¼ cup | water |
| For the garnish | |
| ¼ cup | green onions, sliced |
| Sesame seeds (optional) |
| In a bowl, toss the chicken slices with cornstarch until evenly coated. |
| Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches and stir-fry until golden and crispy. Remove and set aside. |
| In the same skillet, combine soy sauce, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, and water. Stir well and bring to a simmer. |
| Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until the sauce thickens and clings to the chicken. |
| Serve hot, garnished with green onions and sesame seeds. Pair with steamed rice or noodles for a complete meal. |
| Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes |