Beautiful Orange Mongolian Chicken Recipes

MONGOLIAN CHICKEN

Steps:

• Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
• Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
• Serve immediately with steamed rice, egg noodles or chow mein.

BEAUTIFUL ORANGE MONGOLIAN CHICKEN

Steps:

• Prepare the marinade by mixing together all the ingredients mentioned under"For marinade" to the beaten egg in a large bowl.
• Add the chicken pieces to the marinade.
• Mix the chicken pcs.
• to coat well in the marinade.
• Allow to marinate for 30 minutes.
• Heat oil in a wok.
• Add the marinated chicken pieces.
• Stir-fry for 4 minutes.
• Drain on clean paper towels.
• Keep aside.
• Heat 2 tbsps.
• of oil in a frying pan.
• Add the red chilli powder and the crushed garlic.
• Then stir-fry for 2-3 minutes.
• Add the chicken pieces, increase heat, and allow to cook lightly for a few minutes or until the chicken has cooked well.
• Then, remove the chicken pieces onto a clean plate and keep aside.
• To the remaining oil, add the white spring onions and stir-fry briefly.
• Add the water mixed with the chicken cube.
• Bring to a boil.
• Lower flame and stir in the ketchup.
• Add sugar and salt to taste.
• Mix well.
• Dissolve the cornflour in 1/2 cup of water.
• Add this cornflour-water mixture to the curry.
• Stir till the sauce thickens.
• Add the chicken pieces and the green portion of the spring onions.
• Cook for a minute.
• Add the vinegar and then remove from heat.
• Serve hot with naans or kulchas or rotis or parathas and/or my salt free and oil free white Basmati rice{recipe posted separately}.
• Enjoy!

ORANGE MANGO CHICKEN

Steps:

• Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
• Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.