Mongolian Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ¼ lb or 567g

• Cornstarch

  ¼ cup or 32g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Garlic

  Raw

  1 ½ tsp or 4g

• Ginger

  Spices, ground

  1 tsp or 2g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sweetener, herbal extract powder from Stevia leaf

  3 package or 3g

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
2. Heat the vegetable oil in a large pan over high heat
3. Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).
4. Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed. Remove the chicken from the pan and place on a plate lined with paper towels
5. Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
6. Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened. Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.