Mongolian Chicken Stir-Fry

By Vic

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Prep Time

15 min

Cook Time

20 min

Servings

2 servings

Difficulty

Easy

10 oz boneless skinless chicken, cut into bite-size pieces 1 tbsp cornstarch 1 tbsp neutral cooking oil 1 cup broccoli florets 1/2 red bell pepper, sliced 1/2 small yellow onion, sliced 2 cloves garlic, minced 1 tsp fresh ginger, grated 1/4 cup tamari (gluten free soy sauce) 1/4 cup water 3 tbsp brown sugar 1 tsp rice vinegar 1 tsp sesame oil 1 tsp cornstarch 1 tbsp cold water 2 green onions, sliced 1 tsp sesame seeds, optional 1 cup uncooked jasmine rice

1. Cook the jasmine rice according to package directions. 2. Pat the chicken dry and toss it with 1 tablespoon cornstarch until lightly coated. 3. Heat the cooking oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned and cooked through. Transfer to a plate. 4. Add the broccoli, bell pepper, and onion to the skillet. Stir-fry for 4 to 5 minutes until crisp-tender. 5. Add the garlic and ginger and cook for about 30 seconds, stirring constantly. 6. Whisk together the tamari, 1/4 cup water, brown sugar, rice vinegar, and sesame oil. Pour the sauce into the skillet and bring to a simmer. 7. Mix 1 teaspoon cornstarch with 1 tablespoon cold water. Stir the slurry into the simmering sauce and cook for 1 to 2 minutes until thick and glossy. 8. Return the chicken to the skillet and toss until thoroughly coated and heated through. 9. Serve over jasmine rice and top with green onions and optional sesame seeds.