Mongolian Chicken

There are some nights when take-out sounds really good. I have never ordered take-out in my life. I don't think I have ever even had a pizza delivered. This is one of those recipes that is better than take-out and so easy to prepare. You can change the heat level with the pepper flakes to your liking. I like my food a bit on the spicy side, so I added more than most people might like. I think this recipe would be great for a stay at home date night. We love this one!

Mongolian Chicken

adapted from Blog Chef

1 lb boneless, skinless chicken breasts, cut into strips

2 tbsp vegetable oil, divided

2 tbsp garlic, minced

1 while onion, sliced

2 green onions, sliced

1 tsp salt

1/4 tsp black pepper

1/4 cup chicken broth

1 1/2 tbsp cornstarch

2 tbsp hoisin sauce

1 tbsp oyster sauce

2 tsp sugar

1 tsp soy sauce

1/2-1 tsp red pepper flakes (if you don't want it too spicy only add 1/2 tsp or less)

In a bowl, whisk chicken broth, cornstarch, hoisin sauce, oyster sauce, sugar, soy sauce and red pepper flakes together. Set aside.

Heat 1 tbsp vegetable oil in skillet and add chicken. Cook until browned and cooked through. Place in oven or microwave to keep warm. Add another tbsp oil to skillet. Add garlic, onions and green onions to skillet. Season with salt and pepper. Saute until vegetables have reached desired tenderness. Remove from pan and set aside.

Pour sauce mixture into skillet and cook until sauce begins to bubble and thicken. Put veggies and chicken in skillet with sauce and mix to combine. Serve with white rice.

Serves 4