You've been warned.
But it is also so good. I'd take this up against good Chinese take-out any day.
Originally I made the sauce to go with beef, which is also just as good, but I find you can't have too many chicken recipes in one's recipe arsenal. You can also play around with adding veggies too. Chopped red bell pepper is delicious. Celery would be good if you like that stuff. Sugar snap peas — yum. You get the idea.
One note about the spice level: this dish isn't ghost pepper hot, but more of a fresh, zippy jalapeno hot, however it really can depend on the freshness of your red pepper flakes. If you can't remember when the last time you bought your red pepper flakes, throw them out and get fresh stuff.
Mongolian Chickenadapted from Cooking Light
- 1 pound chicken, cut into bite-size, thin strips
- 1 tablespoon oil of your choice (I like coconut oil)
- 2 garlic cloves, minced
- 3-4 green onions, diced
- 1/2 cup water
- 2 tablespoons cornstarch
- 1/4 cup soy sauce (gluten-free if needed)
- 4 teaspoons red pepper flakes
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Heat the first oil in a skillet over medium-high heat.
- Add chicken and saute until cooked through.
- While the chicken is cooking combine the water, cornstarch, soy sauce, red pepper flakes, honey, and sesame oil in a small bowl. Set aside.
- Once the chicken is cooked through, add in the garlic and green onions. Cook for 30 seconds to a minute.
- Pour in the sauce mixture and stir until the sauce thickens and coats the chicken.