Quick Mongolian Chicken

 

Once-in-awhile, my dear hubby and I order take-out from Pei Wei.  I ALWAYS order the same thing-- Mongolian Chicken with brown rice, because I LOVE it (seriously!) that much.   Well today I had two leftover chicken breasts, already cooked, and I thought...hmmmm, I think I'll look for a recipe for my favorite take-out meal.  Sure enough, I found one on the web from Copycat Restaurant Recipes.  I adapted this recipe to suit my tastes.  I'm telling you...it's quicker than hopping in the car and picking up take-out!  Another plus is that I can have extra mushrooms (Pei Wei is stingy on them).  Here's how I did it.

1 T. vegetable oil or toasted sesame oil
1/2 t. freshly grated ginger
2 garlic cloves, minced

1/3 c. soy sauce
1 cup water
1 T. rice wine vinegar
1/4 cup brown sugar
2 T. cornstarch

2 chicken breasts, cooked and sliced (I used leftover from a rotisserie chicken)
4 oz. button mushroom, quartered
2-3 scallions, sliced

Heat the oil in a large skillet.  Add the ginger and the garlic and saute' for about 1 minute. 

Mix the soy sauce, water, rice wine vinegar, brown sugar and cornstarch together in a bowl.  Add to the skillet and cook until it is thick and bubbly.

Add the sliced, cooked chicken and the mushrooms and heat through for about 5-10 minutes.  Serve over brown rice. 

NOTE:  If you have uncooked chicken breasts, just slice them and then add some extra oil in the skillet and saute' them until they are no longer pink.  Proceed with the rest of the recipe.

I am sharing this with:

Make It Pretty Monday
Mix It Up Monday
On the Menu Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
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Home Sweet Home
Potpourri Friday
Weekend Potluck
Seasonal Sundays