MONGOLIAN CHICKEN

This is the kind of chicken dish most ordered by kids when you take them out for dinner—sweet and sour chicken, Memphis style barbecue chicken, Asian Sesame Chicken.  Here’s one that may be a good starter, “learn to cook dinner” recipe for those same kids.  Ingredients are kitchen staples, not much knife work involved—and a few green vegetables can be worked in for garnish.  Steam some rice and Voila!!  Dinner!!

• 1 lb of boneless chicken, white or dark meat, thinly sliced
• ¼ cup cornstarch—plus 2 tsps, separate
• 3-4 tblsp vegetable oil
• Garlic powder (or 2 cloves minced garlic)
• Ginger powder, 1/2 tsp (or 1 tsp minced fresh ginger)
• 1 tblsp toasted sesame oil
• ½ cup dark brown sugar
• ½ cup soy sauce
• 1/3 cup water
• Salt and pepper
• Fresh or frozen green beans or zucchini, lightly sauteed

Put the sliced chicken and ¼ cup cornstarch in plastic bag and shake to coat.  Heat oil in large sauté pan—add chicken slices in single layer and season with salt and pepper.  Cook about 3 minutes per side, until browned.  Cook in batches if needed.  Remove chicken and set aside.  Add garlic, ginger, soy sauce, sesame oil, brown sugar and water to pan and simmer for a few minutes.  Mix the 2 tsps of cornstarch with a tablespoon of water.  Add to the sauce and bring to boil for about 1 minute, until thickened and smooth.  Add the chicken and toss to coat—then remove from heat.  Serve over rice and garnished with sautéed green vegetables.   Top with sesame seeds or sliced green onions.

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