Mongolian Chicken

Prep time: 30 minutes

Cooking time: 45 minutes

Yield: 4 servings

Ingredients

• 2 chicken breast halves

• 1c dry rice (cooked)

• 2c broccoli

• 5 longhorn peppers

• 1/4c + 2 tbs cornstarch

• 3 tbs oil

• 3 tbs hoisin sauce

• 6 tbs soy sauce

• 2 tsp sesame oil

• 1 clove garlic

• 1c water

• 1 tsp red pepper flakes

Prep Work

1. Start cooking your 1c rice (this takes the longest). I like to add 2 tbs oil or butter for additional flavor

2. Cut broccoli and steam. I do not steam very long as I like a bit of a crunch to the broccoli in this dish

3. Slice the longhorn peppers - I slice them horizontally (short way) into rings. Make sure to remove the seeds.

4. Cube the chicken and coat with 1/4c cornstarch so each piece is covered. Do not wait too long between this step and cooking the chicken as it will absorb the cornstarch and stick together making the cooking step very difficult (but not impossible….)

Making the sauce

1. Combine 2 tbs cornstarch and 1c water. Stir to combine until the cornstarch is dissolved.

2. Whisk together the hoisin, soy sauce, sesame oil, garlic and red pepper flakes

3. Keep separate for now

Cooking

1. Heat 3 tbs oil over medium-high heat

2. Cook coated chicken throughout and remove from heat, placing on a separate plate

3. Cook longhorn peppers, remove and place with chicken

4. To the empty pan add the soy sauce mixture and heat for 1-2 mins before adding the cornstarch mixture . Stir to combine.

5. Add chicken, longhorn peppers, and broccoli to the sauce and coat

6. Serve over cooked rice