Mongolian Chicken With Mung Bean Sprouts

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Briefly blanch the mung bean sprouts in boiling water (15 to 30 seconds). Drain and run under cold water to stop the cooking. Set aside to continue draining.

3. Step 3

   Cut the chicken into cubes that are between 1/2- and 1-inch (it's easiest to do this if the chicken is partially frozen).

4. Step 4

   Place the chicken into a medium-size bowl, add the marinade ingredients, and marinate the chicken for 15 minutes.

5. Step 5

   While the chicken is marinating, prepare the sauce and remaining vegetables. In a small bowl, combine the hoisin sauce , dark soy sauce , red wine vinegar, sugar, ​and water or chicken broth. Set aside.

6. Step 6

   In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside.

7. Step 7

   Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces.

8. Step 8

   Peel and chop the onion and garlic.

9. Step 9

   Heat a wok on medium-high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides.

10. Step 10

    When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked.

11. Step 11

    Remove the chicken. Clean out the wok.

12. Step 12

    Heat 1 tablespoon oil in the wok. When the oil is hot, add the garlic, green onion, and hot pepper flakes and stir-fry for 15 seconds.

13. Step 13

    Then add the chicken back into the pan. Stir-fry briefly, then push to the sides.

14. Step 14

    Add the sauce in the middle.

15. Step 15

    Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.

16. Step 16

    Add the chopped onion, cook for a few more minutes.

17. Step 17

    Stir in the bean sprouts , cook for another minute.