Mongolian chicken

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Water

  Plain, clean water

  ½ cup or 118g

• Honey

  ½ cup or 170g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Cornstarch

  ¼ cup or 32g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

Directions

1. Heat two teaspoons of olive oil in a saucepan over medium heat, add ginger and garlic and sauté for 30 seconds; quickly add the soy sauce and water before the garlic scorches.
2. Add honey and red pepper flakes; raise the heat and simmer for about 3 to 4 minutes, until the sauce thickens. Remove from the heat and set aside.
3. Combine beef strips and cornstarch powder in a zip-top bag (or in a shallow dish) and toss until all beef strips are evenly coated.
4. Heat remaining 2 tablespoons of olive oil in a large frying pan (or wok), until it’s hot but not smoking. Add beef and sauté/stir-fry for 2 minutes until it begins to darken around the edges, stirring every now and then so that it cooks evenly. Remove the meat from the pan and clean the pan.
5. Return the pan back to the heat, add the meat and simmer for one minute. Add the sauce and cook for one minute stirring constantly. Add the green onions and cook for one further minute.
6. Transfer to a plate leaving the excess sauce in the pan and serve.