Mongolian chicken


500 gms chicken, cut into pieces

1 tablespoon olive  oil

2 garlic cloves crushed

3-4 spring onions

1 red bell pepper

1 green pepper

1/2 cup water

4 tbsp cornstarch

3 tbsp soy sauce

1 tbsp worcestershire sauce

4 tsp red chili flakes

1/2 tsp crushed black pepper

Salt to taste

1/2 tablespoon brown sugar

1 tablespoon olive oil


Marinate chicken with 1 tbsp soya sauce , 1 tbsp  worcestershire sauce 2 tbsp cornflour, crushed black pepper and keep it in fridge for 1/2 an hour.
Heat the first oil in a pan over medium-high heat.Add chicken and saute until brown and cooked.(don’t  over crowd the pan).

In separate bowl mix the water, cornstarch, soy sauce, red chili flakes, brown sugar,and  little salt and keep it aside.

Heat a wok add olive oil and add in the crushed garlic , bell pepper and white part of spring onions. Cook for 1-2 minutes, add cooked chicken pieces and saute for a minute.

Pour in the sauce mixture and stir until the sauce thickens and coats the chicken. Add chopped green part of spring onion.

Serve hot with steamed rice.


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