Mongolian Chicken

I always order Mongolian Beef from my favorite Chinese food restaurant when I am visiting my parents, but in between visits I make this version to ease my cravings. I made it with chicken this time and it was delicious.

Olive Oil
1 small onions, diced
About a 1/2 tsp fresh ginger, grated
2 cloves garlic, minced or pressed
1/3 c soy sauce
1/2 c water
1/2 c brown sugar
1/2 tbs red pepper flakes
2-3 boneless chicken breasts, cut into bite size pieces
1/4 c corn starch
3 green onions

In a sauce pan, heat about a teaspoon of oil over medium heat. Add onion and cook until translucent. Add ginger and garlic and cook for about a minute, but be sure not to let it burn. Add soy sauce, water, sugar, and pepper flakes. Increase heat to medium high and bring to a boil for about 3 minutes until sauce is thickened.

In a medium sized bowl, add corn starch and chicken. Toss to coat chicken in corn starch. In a large pan or wok, heat about a 1/4 cup of oil until very hot. Add chicken and cook until chicken is brown and slightly crispy, about 7 minutes. Cut a piece of chicken to make sure it is no longer pink. Remove the chicken to a plate lined with a paper towel. Drain excess oil from pan and put the chicken back in. Add sauce and simmer for a minute. Add green onions.

Serve over rice with steamed veggies.