Lightened-Up Mongolian Chicken
For the sauce:
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup water
- 1 teaspoon sambal or chili paste with garlic (optional)
For the chicken:
- 1 pound boneless, skinless chicken breasts (2 chicken breasts)
- 1/2 teaspoon rice wine
- 1/2 teaspoon low-sodium soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1/4 teaspoon brown sugar
- 1/4 cup cornstarch
- 1 tablespoon canola oil
- Red bell peppers, sugar snap peas, green onions, or veggies of your choice
In a bowl, whisk together all the ingredients for the sauce.
Slice the chicken into bite-sized pieces (best if slightly frozen) and add to a large bowl, Mix all the ingredients (except the cornstarch) together and pour over the chicken. Let it marinate (at least 15 minutes) while you prepare the other ingredients. When ready to cook, add the cornstarch, and mix until all the chicken strips are coated.
Heat canola oil in a wok over medium-high heat, and then add the chicken, being sure to shake off excess cornstarch. Pour in the sauce and mix well. Add the veggies and cook until softened but still crisp. Top with chopped green onions and serve over rice. Enjoy !