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RECIPE
17 INGREDIENTS5 STEPS30MIN

Mongolian Chicken

5.0
1 Ratings

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Mongolian Chicken
30MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
Chicken Broth
2 Tbsp
Hoisin Sauce
1 Tbsp
Oyster Sauce
1 Tbsp
Dry Sherry
1/2 Tbsp
1/2 Tbsp
Crushed Red Pepper Flakes
to taste
Oil
1 1/2 Tbsp
1 stick
Celery , diced
1
White Onion , sliced
2
Scallions , sliced
2 Tbsp
Garlic , minced
1 tsp
to taste
White Rice , cooked

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Nutrition Per Serving

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CALORIES
188
FAT
1.9 g
PROTEIN
24.9 g
CARBS
16.0 g

Cooking Instructions

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Step 1
In a medium bowl whisk together Chicken Broth (1/4 cup), Hoisin Sauce (2 tablespoon), Oyster Sauce (1 tablespoon), Dry Sherry (1 tablespoon), Granulated Sugar (2 teaspoon), Soy Sauce (2 teaspoon), and Crushed Red Pepper Flakes (2 teaspoon). Set aside.
Step 2
Add Oil (to taste) to wok or skillet and stir fry the Boneless, Skinless Chicken Breast (1 pound) until it's done, then remove from the skillet and set aside.
Step 3
Add a bit more Oil (to taste) to a wok over medium-high heat. Add Corn Starch (1 1/2 tablespoon), Celery (1 stick), White Onion (1), Scallion (2), and Garlic (2 tablespoon).
Step 4
Season vegetables with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.
Step 5
Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions, celery and mix well. Serve with White Rice (to taste). Enjoy!

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Nutrition Per Serving
Calories
188
% Daily Value*
Fat
1.9 g
2%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
66.3 mg
22%
Carbohydrates
16.0 g
6%
Fiber
1.3 g
5%
Sugars
7.2 g
--
Protein
24.9 g
50%
Sodium
1154.9 mg
50%
Vitamin D
--
--
Calcium
33.8 mg
3%
Iron
1.1 mg
6%
Potassium
99.6 mg
2%
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