mongolian chicken recipe
Swanky Flank Mongolian Chicken (or Beef)
(Prep & cook time: 45 mins. Serves 6-8)
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Cut 6 Chicken Breasts into 2″ chunks. Saute in Sesame Oil in a wok, large pot or Instant Pot on high, until just browned. Turn off heat and stir in the Swanky Flank™ packet, making sure to release any browned pieces from the bottom. Mix in 3/4 cup Honey (or brown sugar), 1 1/2 cups water & 1 tsp. Red Pepper Flakes. Then stir in 5 cups 2″ chunked Stir Fry Veggies (carrots, celery, onion & peppers work best). 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. Serve over cooked Rice.
WINE (the best part): This recipe pairs with a nice fruity red Zin or white Riesling
♦ 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