Mongolian Chicken (Print Version)

# Ingredients:

01 - 1/2 cup chicken broth (low sodium).
02 - 2 tablespoons cornstarch (for sauce).
03 - 2 tablespoons brown sugar.
04 - 3 tablespoons low sodium soy sauce.
05 - 1 pound boneless skinless chicken breast or thighs, cut into 1-inch cubes.
06 - 1/2 cup cornstarch (for coating).
07 - 4 cloves garlic, minced.
08 - 1 teaspoon minced ginger.
09 - 6 dried red chilies.
10 - 3 green onions, sliced.
11 - 1/3 cup vegetable oil.

# Instructions:

01 - Whisk together chicken broth, cornstarch, brown sugar, and soy sauce in a bowl.
02 - Toss chicken pieces with cornstarch until completely covered.
03 - Heat oil in wok and fry chicken in batches until cooked through and crispy.
04 - Leave 1 tablespoon oil in wok, cook garlic, ginger, and chilies for 30 seconds.
05 - Add sauce and simmer until thickened. Add chicken and green onions, toss for 15 seconds.

# Notes:

01 - Can be stored for 3 days in refrigerator.
02 - Freezes well for up to 2 months.
03 - Sauce can be thinned with extra broth if needed.

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