mongolian chicken recipe
Swanky & Savory Mongolian Chicken (or Beef)
Prep & cook time: 45 mins. (4 servings)
YOUR LOCAL FRESH SHOPPING LIST:
♦ 3-4 boneless skinless Chicken Breasts
♦ 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory
♦ 3 Scallions
♦ Sesame Oil
♦ Honey
♦ Corn Starch
♦ Quick Cooking Rice
♦ Red Pepper Flakes
♦ Sesame Seeds
♦ 4 cups Stir Fry Veggies (carrots, celery, onion & peppers – 24 oz. frozen works great)
INSTRUCTIONS:
1. Cut Chicken Breasts into 2″ chunks. Saute in 2 tsp. Sesame Oil in a wok, large pot or Instant Pot on high, until just browned. Turn off heat and stir in 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory, making sure to release any browned pieces from the bottom.
2. Mix in 3 chopped Scallions (with some of the green parts), 1/2 cup Honey (or brown sugar), 3/4 cup water & 1/2 tsp. Red Pepper Flakes. Then stir in 3 cups 2″ chunked Stir Fry Veggies. Cook til chicken is done. Mix 2 T. Corn Starch into 1/4 c. water, and stir into pot on high for about 2 minutes to thicken. Sprinkle with 1-2 tsp. Sesame Seeds. Serve over cooked Rice.
WINE (the best part): This recipe pairs with a nice fruity red Zin or white Riesling
VARIATIONS:
♦ Instant Pot: Saute on high for for browning; Cook for 5 minutes + 10 minutes natural release; Then release remaining steam and open lid.
♦ Slow Cooker: 3 hours on high or 6 hours on low
