Mongolian Chicken

A balance between sweet and savoury.

INGREDIENTS

• 80g dry weight rice

• 300g chicken breast, skinless, diced into 2cm pieces

• 3/4 tsp baking soda

• 3 Tbsp corn starch

• 1 Tbsp neutral oil

• 3 cloves garlic, finely diced

• 5cm ginger, grated

• 6 dried chillis

• 4 spring onion, white part only - cut into 2cm long pieces

• 1 capsicum, roughly chopped

Sauce:

• 1 tsp sesame oil

  2 Tbsp light soy sauce

• 1 tsp dark soy sauce

• 2 Tbsp brown sugar

• 1 Tbsp rice wine vinegar

• 1/4 cup chicken stock

• Slurry: 1 Tbsp corn starch + 1-2 Tbsp water

METHOD

1. Cook rice as per the packet instructions.

2. Mix the baking soda through the chicken and leave for 20-minutes. This will give you the most tender chicken breast you’ve ever had!

3. In a small bowl, mix the sauce ingredients together (mixing the slurry in a separate bowl to use to thicken the sauce at the end).

4. Rinse the chicken well and pat dry. Coat the chicken in the first measure of the corn starch.

5. Place a wok or a pan over medium heat and add the neutral oil. Cook the chicken until golden and remove from pan.

6. In the same pan, cook garlic, ginger, chillis, spring onion, and capsicum for 2-3 minutes.

7. Add the sauce and cook for 3-4 minutes until slightly thickened. Then slowly add the slurry, constantly stirring as you go.

8. Once thickened and shiny, add the chicken back to the pan and mix to coat.

9. Serve on rice.

Serves Two.

Nutritional Information: per serving

Calories: 582kcal

Protein: 40g

Fat: 14g

Carbohydrate: 70g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE