Yield: 2 Servings

Adapted from Sue & Gambo

Chicken version of Mongolian Beef. Add a glop of steamed rice or some lo mein, maybe some pot stickers or an egg roll and enjoy.

Chicken & Marinade

• 12oz sliced chicken
• 1pinch salt
• 1tsp sesame seed oil
• 1pinch white pepper
• ½egg white
• 1-3TBS corn starch

Sauce

• 1TBS oyster sauce
• hot pepper sauce to taste
• 1TBS hoisin sauce
• 1TBS vinegar
• 1TBS Shaoxing rice wine (or dry sherry)
• 1TBS sugar

Slurry

• 1TBS corn starch
• 2TBS water

Stir-Fry

• 1tsp ginger
• 1tsp garlic
• 1cup white onions, julienned
• 1cup green onion, chopped 2-inch pieces
• 1TBS soy sauce

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the Chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil, 1½ TBS of cornstarch and 1 TBS of oil. Mix everything together well. Marinate for 5 to 15 minutes.

Make the sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, hot pepper sauce, sugar and soy sauce in a small bowl.

Make a slurry:

whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir-fry the chicken:

Add 2 TBS of cooking oil and your chicken to your wok and cook on high heat until chicken is fully cooked all the way through.

Set the chicken aside to drain oil.

Stir-fry the vegetables:

To the wok add 2 TBS of oil, white onions, minced ginger, minced garlic, green onions, and stir-fry for several seconds.

Next add the chicken, green onions, and soy sauce.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.