Mongolian Chicken & Rice

I love the flavors of Mongolian Chicken. I did not know it was so easy to make and didn't require many so special ingredients. This is great for a weeknight meal and for a family.

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Course: Main Course

Cuisine: Chinese

Keyword: chicken recipe, easy meal, easy recipe, quick recipe, simple recipe,, hearty meal, hearty recipe, Quick, weeknight meal

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 450kcal

Ingredients

1½ lbs Chicken Breast Boneless, Skinless, Thinly Sliced
⅓ cup Corn Starch
1 tsp Salt & Pepper to taste
4 tbsp Canola Oil
4 cloves garlic minced
⅛ tsp Pepper Flakes
⅓ cup Soy Sauce low sodium
½ cup Water
⅓ cup Brown Sugar
1½ cups Cole Slaw mix
6 servings Jasmine Rice
6 tbsp Onion greens

Instructions

In a saucepan prepare the Jasmine rice according to the package directions.
In a resealable bag put in the corn starch and add salt & pepper to taste.
Slice the chicken breasts into thin strips, about 1/4 inch thick. As you cut the meat add it to the corn starch bag. Rub the bag to coat the chicken pieces with the corn starch.
Place oil in a large fry pan and heat up to medium heat. Add the corn starch coated chicken a few pieces at a time and fry until cooked, flipping to cook each side. It should be less than a minute per side. Remove the cooked pieces and set aside. Repeat the process until all of the chicken has been fried.
Cook the garlic, pepper flakes, soy sauce, water, and brown sugar to the fry pan.
Add in the chicken and the coleslaw mix. Cook until the sauce is thickened and the coleslaw is wilted.
Serve the meat and coleslaw mixture over the cooked rice with finely sliced green onions on top.

Notes

Nutritional information is an estimate. It will vary based the brands of ingredients used and on your cooking methods.

You can substitute broccoli slaw for coleslaw.

Nutrition