Main Dish Recipes

The ideal way to cook breasts is chicken. Following this simple recipe, if you want to have juicy, flavorful chicken breasts. You ‘re going to end up with a golden brown chicken plate ready for the sampling. Use this recipe to scrape baked pulp, make chicken salad, cut over fresh greens, or enjoy the classic side of haricot verts and potatoes. After you have cooked chicken in your recettes box in this safe fire, you will never go back to a dry chewy chicken again. To make this flavourful protein, you need only chicken, butter, salt, pepper, and oil. Take your pan and start with it.

The breasts of chicken are never dry, always tender and super delicious. You will see after this recipe that chicken can not be ready for a fast and simple dinner.  It’s as different as the chicken breast cooks, and I think that’s good because it makes us never tire of this staple dinner. The first way I have been taught to cook chicken and the method I always go back to is pan seated chicken, cooked with salt and pepper with a little oil, and finished with a generous butter knob. The resulting chicken is golden-creeped outside with a juicy interior and is served with steamed vegetables just as welcome.

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

4 chicken breasts (boneless, skinless)

1/2 cup flour

1 tsp of sea salt

¼ tsp black pepper

1 tsp garlic powder

1 tsp onion powder

2 tsp Italian seasoning

2 tbsp olive oil

Directions:

Dry the chicken with the paper towel. Mix meal, salt, black pepper, garlic powder, onion powder, and Italian seasoning in a large bowl. Mix well.

Coat the chicken breasts into the flour mixture with a fork or tongs and set them aside.

During medium-high heat, heat 2 tablespoons of olive oil in a big sack. Once the pans are hot, put flour-coated chicken breasts into the pans and cook on each side, for about 4-5 minutes, until they are golden brown on both sides and cooking through.

Remove chicken and serve with pasta or vegetables warmly.

Easy Pan-Seared Chicken Breasts

Rebecca The ideal way to cook breasts is chicken. Following this simple recipe, if you want to have juicy, flavorful chicken breasts. You ‘re going to end up with a golden… Main Dish Recipes Easy Pan-Seared Chicken Breasts European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 4 chicken breasts (boneless, skinless)
• 1/2 cup flour
• 1 tsp of sea salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp Italian seasoning
• 2 tbsp olive oil

Instructions

Dry the chicken with the paper towel. Mix meal, salt, black pepper, garlic powder, onion powder, and Italian seasoning in a large bowl. Mix well.

Coat the chicken breasts into the flour mixture with a fork or tongs and set them aside.

During medium-high heat, heat 2 tablespoons of olive oil in a big sack. Once the pans are hot, put flour-coated chicken breasts into the pans and cook on each side, for about 4-5 minutes, until they are golden brown on both sides and cooking through.

Remove chicken and serve with pasta or vegetables warmly.

What is so special about this chicken recipe? It can be tomatoes with sun-drying, heavy cream or Parmesan cheese and garlic. It may not be one ingredient but the uncomfortable blend of all that makes the thick, creamy, and savory sauce. You’re going to be hooked and taste the basil, thyme, cream, and delicious sun-dried tomato mix. Everybody else will do that. It takes 30 minutes to prepare this delicious meal, which means that you will have dinner on the table in no time!

This creamy sauce is everything. Yeah, the juicy chicken is pretty tender, but let’s be real. The chicken is only a delivery system for the sun-dried sauce, which is thick and creamy. If you feel like making a dish that looks like you’ve been making it since afternoon but truly its not then this is your recipe. I don’t know you, but it’s disappointingly easy for me to impress friends and the family with food. Don’t be worried; your secret I’m not going to tell anyone!

Ingredients:

1 Tablespoon Olive Oil

3-4 Large Chicken Breasts

Salt

Pepper

2 cloves Garlic (minced)

1 tsp thyme

1 tsp of Red Pepper Flakes, if you prefer less spice then just add 1/2 tsp

3/4 cup Chicken Broth

1/2 cup Heavy Cream

1/2 cup Sundried Tomatoes (chopped)

1/4 – 1/2 c of Freshly Grated Parmesan Cheese

Fresh Basil

Directions:

Preheat the oven for about 375 degrees, then in a large oven-safe pan heat oil over medium-high heat. In a chicken, add salt and pepper and sear about 4 to 5 minutes on each side until they are golden. On a plate, put the chicken.

Put back to medium heat skillet. Cook 1 minute with garlic. Stir the thyme, flakes of red pepper, broth, and heavy cream. Stirring frequently, cook for five minutes. Stir in the Parmesan and sun-dried tomatoes.

Turn chicken overall skillet and spoon sauce. Bake for about 15-18 minutes until chicken is cooked. Garnish, if desired, with basil and grated parmesan cheese.

Marry Me Chicken

Rebecca What is so special about this chicken recipe? It can be tomatoes with sun-drying, heavy cream or Parmesan cheese and garlic. It may not be one ingredient but the uncomfortable… Main Dish Recipes Marry Me Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 tsp thyme
• 1 tsp of Red Pepper Flakes, if you prefer less spice then just add 1/2 tsp
• 3/4 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Sundried Tomatoes (chopped)
• 1/4 - 1/2 c of Freshly Grated Parmesan Cheese
• Fresh Basil

Instructions

Preheat the oven for about 375 degrees, then in a large oven-safe pan heat oil over medium-high heat. In a chicken, add salt and pepper and sear about 4 to 5 minutes on each side until they are golden. On a plate, put the chicken.

Put back to medium heat skillet. Cook 1 minute with garlic. Stir the thyme, flakes of red pepper, broth, and heavy cream. Stirring frequently, cook for five minutes. Stir in the Parmesan and sun-dried tomatoes.

Turn chicken overall skillet and spoon sauce. Bake for about 15-18 minutes until chicken is cooked. Garnish, if desired, with basil and grated parmesan cheese.

I like this recipe does not require many ingredients, but it still yields incredibly tasteful finishing results thanks to this bright lemon and this creamy butter. With this recipe, the chicken breasts are covered in the quick lemon pot sauce and are perfectly tender. Oddly, this is a recipe that you would like to repeat! I like sprinkled chicken dinners, I mean when you have the time it’s good to have a roasted lemon chicken, but this simplicity and buttery sauce make me prefer that recipe.

The brown bits from the bottom of the pan give it a deep taste and the chicken broth helps to scratch them and provide a good consistency of the pan sauce. The lemon then adds the perfect aroma to the chicken and makes it nice and rich with butter. It only needs to be tried. One of my chicken side dishes, like steamed or roasted asparagus or broccoli, I like serving orzo too, I love how the orzo goes, the perfect match. Rice cauliflower would be a healthier alternative to the orzo as well.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:

4 (5 oz) (pounded to even 1/3-inch thickness) chicken breasts

Salt and freshly ground black pepper

1/3 cup all-purpose flour

1 Tbsp olive oil

4 tbsp of unsalted butter (sliced into 1 tbsp pieces), divided

1 1/2 tsp minced garlic

1/2 cup low-sodium chicken broth

3 Tbsp fresh lemon juice

1/2 tsp fresh lemon zest

1 1/2 tbsp minced of fresh parsley (optional)

Directions:

Pour in salt and pepper to taste on each side of the chicken.

In a shallow dish, put the flour then dredge each side of the chicken breast one by one.

Over medium-high heat, heat a 12-inch skillet.

Add olive oil, 1 tbsp of butter, let the butter melt, and put in single layer chicken breasts.

Sear the bottom until golden brown for about 4-5 minutes invert to cook until chicken reaches 165 degrees at about 4-5 minutes longer.

Transfer the chicken into a plate, leaving some excess oil in the pot.

Reduce heat to medium, add garlic and saute for 20 seconds or until golden brown, and then add the chicken broth while browning.

Add lemon juice and cook, slightly decrease heat and simmer until liquid decreases about half for about 2 minutes.

Add 3 tbsp butter and lemon zest, stir to melt the butter.

Return chicken to skillet with a spoon sauce over the chicken and garnish with parsley. Serve warm.

Lemon Butter Chicken

Rebecca I like this recipe does not require many ingredients, but it still yields incredibly tasteful finishing results thanks to this bright lemon and this creamy butter. With this recipe, the… Main Dish Recipes Lemon Butter Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 (5 oz) (pounded to even 1/3-inch thickness) chicken breasts
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 Tbsp olive oil
• 4 tbsp of unsalted butter (sliced into 1 tbsp pieces), divided
• 1 1/2 tsp minced garlic
• 1/2 cup low-sodium chicken broth
• 3 Tbsp fresh lemon juice
• 1/2 tsp fresh lemon zest
• 1 1/2 tbsp minced of fresh parsley (optional)

Instructions

Pour in salt and pepper to taste on each side of the chicken.

In a shallow dish, put the flour then dredge each side of the chicken breast one by one.

Over medium-high heat, heat a 12-inch skillet.

Add olive oil, 1 tbsp of butter, let the butter melt, and put in single layer chicken breasts.

Sear the bottom until golden brown for about 4-5 minutes invert to cook until chicken reaches 165 degrees at about 4-5 minutes longer.

Transfer the chicken into a plate, leaving some excess oil in the pot.

Reduce heat to medium, add garlic and saute for 20 seconds or until golden brown, and then add the chicken broth while browning.

Add lemon juice and cook, slightly decrease heat and simmer until liquid decreases about half for about 2 minutes.

Add 3 tbsp butter and lemon zest, stir to melt the butter.

Return chicken to skillet with a spoon sauce over the chicken and garnish with parsley. Serve warm.

S’mores Brownies is the perfect recipe this summer to serve. The crust, golden graham crackers, topped with delicious brownies, chips, and marshmallows. Brownie’s siblings will make it easier for your friends and family to elevate your brownie treat. You can bet that if you say the word s’ mores, I’ll listen to you intently. There is something about graham crackers, chocolate, and marshmallows. Toss in the fudgy brownies and that is a lot more tasteful for the mores.

Ingredients:

1 package (about 12-15 crackers full crackers) of Graham Crackers

½ cup Sugar

6 tbsp. Butter, Melted

1 box of Brownie Mix. Use according to the instruction mentioned in the box

1 – 10 oz. package of Miniature Marshmallows

1 cup of Chocolate Chips

Directions:

Put the Graham crackers on a food and pulses processor until they are finely crushed

Add the butter, sugar, and pulses until all feels slightly wet.

Press the mix of Graham Cracker in the base of a 9×13 baking dish.

Prepare your brownie mix in the manner of the package

Pour the Brownie Mix at the top of the Crash Graham

Bake for 22-25 minutes at 350 degrees until center is established

Take out from the oven and add marshmallows and chocolate chips on top

Turn on the oven to broil

Put the Brownies under the broiler approximately 3 minutes before they start browning

Tip:

Put a layer of parchment paper or even wax paper onto the brownies just before putting on the deck. Then sit on the wax or parchment paper and close the deck. A piece of sliced bread. The bread moisturizes the brownies for a few days.

Just put your brownies in a pan and wrap it in aluminum foil with a lid or wrap. Then keep 4-5 days on the counter. Every day they start to dry up. Then simply pick up and enjoy if you like.

Easy S’Mores Brownies Recipe for Summer

Rebecca S’mores Brownies is the perfect recipe this summer to serve. The crust, golden graham crackers, topped with delicious brownies, chips, and marshmallows. Brownie’s siblings will make it easier for your… Main Dish Recipes Easy S’Mores Brownies Recipe for Summer European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package (about 12-15 crackers full crackers) of Graham Crackers
• ½ cup Sugar
• 6 tbsp. Butter, Melted
• 1 box of Brownie Mix. Use according to the instruction mentioned in the box
• 1 - 10 oz. package of Miniature Marshmallows
• 1 cup of Chocolate Chips

Instructions

Put the Graham crackers on a food and pulses processor until they are finely crushed

Add the butter, sugar, and pulses until all feels slightly wet.

Press the mix of Graham Cracker in the base of a 9x13 baking dish.

Prepare your brownie mix in the manner of the package

Pour the Brownie Mix at the top of the Crash Graham

Bake for 22-25 minutes at 350 degrees until center is established

Take out from the oven and add marshmallows and chocolate chips on top

Turn on the oven to broil

Put the Brownies under the broiler approximately 3 minutes before they start browning

Tip:

Put a layer of parchment paper or even wax paper onto the brownies just before putting on the deck. Then sit on the wax or parchment paper and close the deck. A piece of sliced bread. The bread moisturizes the brownies for a few days.

Just put your brownies in a pan and wrap it in aluminum foil with a lid or wrap. Then keep 4-5 days on the counter. Every day they start to dry up. Then simply pick up and enjoy if you like.

The best brownies ever are the Lunch Lady Brownies. It’s like the lunch ladies for school lunch dessert, but it’s better this home-made version! Lately, I was on a kick brownie. What’s over me, I don’t know. Perhaps it is the stress of selling our house (which we sold last time!) and the stress of building this new one could also be pre-stress soon. I don’t know. All I know is these brownies have been sent up from the sky. And I ate four of that, for real. The Lunch Lady Brownies are awesome, fudgy, chewy, and unbelievably tasty. These smooth brownies with the most delicious chocolate frosts are soft and thick. Brownies are always a good choice, add frost and almost a cake but fewer crumbs. The right thing to serve during occasions and get together.

Ingredients:

1 cup butter, melted

½ cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

4 large eggs

4 teaspoons vanilla extract

For Chocolate Frosting:

¼ cup butter softened

¼ cup milk

¼ cup unsweetened cocoa powder

3 cups powdered sugar

Directions:

Preheat oven at about 350 ° F. Line a 9×13 “baking dish with a non-stick spray foil and foil and set aside

Add the melted butter and cocoa powder to the bowl of an electric stand mixer. Mix until smooth with the paddle attachment.

Stir in the flour and sugar. Add the eggs and vanilla together. Beat together. Mix until combined, don’t over mix.

In a prepared baking dish put the batter and spread uniformly.

Bake 25 to 30 minutes or until an inserted toothpick is clean. Take brownies from the oven and leave for 15 minutes prior to frosting. When you frost them you want to keep brownies warm, right?

For Chocolate Frosting:

Beat all the frosting ingredients together until they are soft. Pour over warm brownies and spread them. Before cutting and serving, cool completely.

Lunch Lady Brownies

Rebecca The best brownies ever are the Lunch Lady Brownies. It’s like the lunch ladies for school lunch dessert, but it’s better this home-made version! Lately, I was on a kick… Main Dish Recipes Lunch Lady Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 cup butter, melted
• ½ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 4 teaspoons vanilla extract
• For Chocolate Frosting:
• ¼ cup butter softened
• ¼ cup milk
• ¼ cup unsweetened cocoa powder
• 3 cups powdered sugar

Instructions

Preheat oven at about 350 ° F. Line a 9x13 "baking dish with a non-stick spray foil and foil and set aside

Add the melted butter and cocoa powder to the bowl of an electric stand mixer. Mix until smooth with the paddle attachment.

Stir in the flour and sugar. Add the eggs and vanilla together. Beat together. Mix until combined, don't over mix.

In a prepared baking dish put the batter and spread uniformly.

Bake 25 to 30 minutes or until an inserted toothpick is clean. Take brownies from the oven and leave for 15 minutes prior to frosting. When you frost them you want to keep brownies warm, right?

For Chocolate Frosting:

Beat all the frosting ingredients together until they are soft. Pour over warm brownies and spread them. Before cutting and serving, cool completely.

It may only be the Chinese American favorite dish for Mongolian Beef. Crispy, salty, sweet, and spicy, covered in a sweet, sweet sauce, ideal for steaming white rice. While the legendary P.F. Chang is, we have created our recipe for Mongolian Chicken. There’s also a time when you’re looking for new things instead of the very old Orange Chickens, Sesame Chickens, and the world’s General Tso. This Mongolia Chicken is the trick.

Ingredients:

12 oz chicken breast or thighs (boneless and skinless), pat dry with paper towels and cut into ¼-inch thick slices

1 tablespoon vegetable oil

1/4 cup cornstarch

1 tsp of ginger, julienned or minced

5 dried red chili peppers (optional)

2 cloves garlic, chopped

3 (cut on a diagonal into 1-inch slices) scallions

2 1/2 tbsp of soy sauce

2 tbsp of brown sugar

¼ cup hot water or you can use low sodium chicken stock

2 tablespoons cornstarch, mixed with 1 tbsp of water

Directions:

Heat one-half cup of fuel on high heat in a wok. At this time, dredge the pieces once more before frying when the cornstarch has absorbed the pickles and gets moist again. Just before smoking, pour the chicken into the wok and brown for 1 minute, until browned or crispy until it starts to smoke.

Heat one-half a cup of oil in a wok. If cornstarch is absorbed and moisturized again, dredge the chicken before frying. Just before the olive oil begins to smoke, pour chicken parts into the wok evenly and fry them for 1 minute.

Turn the chicken and allow another thirty seconds to brown on the other side. Transfer to a sheet of paper towels. The chicken should be crusty-coated on all sides.

Drain the wok oil, leave 1 tbsp behind, and heat medium. Add ginger fry until fragrant for 20 seconds. If used, add the dried chili peppers and the white portions of the scallions. Stir the sauce, brown sugar, and chicken stock (or water) for another 15 seconds. Add the soy sauce. Bring the sauce to a frying glass and stir until the brown sugar has dissolved.

Stir in the cornstarch-water mixture and coat for a further two minutes until a sauce is covered. Add the chicken and the scallions’ green portions. For another 10 seconds, toss everything together.

The sauce should adhere to the chicken, almost no liquid. Add more cornstarch slurry and slightly increase the heat if you still have an excess sauce. Stir until thicken

Mongolian Chicken

Rebecca It may only be the Chinese American favorite dish for Mongolian Beef. Crispy, salty, sweet, and spicy, covered in a sweet, sweet sauce, ideal for steaming white rice. While the… Main Dish Recipes Mongolian Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 oz chicken breast or thighs (boneless and skinless), pat dry with paper towels and cut into ¼-inch thick slices
• 1 tablespoon vegetable oil
• 1/4 cup cornstarch
• 1 tsp of ginger, julienned or minced
• 5 dried red chili peppers (optional)
• 2 cloves garlic, chopped
• 3 (cut on a diagonal into 1-inch slices) scallions
• 2 1/2 tbsp of soy sauce
• 2 tbsp of brown sugar
• ¼ cup hot water or you can use low sodium chicken stock
• 2 tablespoons cornstarch, mixed with 1 tbsp of water

Instructions

Heat one-half cup of fuel on high heat in a wok. At this time, dredge the pieces once more before frying when the cornstarch has absorbed the pickles and gets moist again. Just before smoking, pour the chicken into the wok and brown for 1 minute, until browned or crispy until it starts to smoke.

Heat one-half a cup of oil in a wok. If cornstarch is absorbed and moisturized again, dredge the chicken before frying. Just before the olive oil begins to smoke, pour chicken parts into the wok evenly and fry them for 1 minute.

Turn the chicken and allow another thirty seconds to brown on the other side. Transfer to a sheet of paper towels. The chicken should be crusty-coated on all sides.

Drain the wok oil, leave 1 tbsp behind, and heat medium. Add ginger fry until fragrant for 20 seconds. If used, add the dried chili peppers and the white portions of the scallions. Stir the sauce, brown sugar, and chicken stock (or water) for another 15 seconds. Add the soy sauce. Bring the sauce to a frying glass and stir until the brown sugar has dissolved.

Stir in the cornstarch-water mixture and coat for a further two minutes until a sauce is covered. Add the chicken and the scallions' green portions. For another 10 seconds, toss everything together.

The sauce should adhere to the chicken, almost no liquid. Add more cornstarch slurry and slightly increase the heat if you still have an excess sauce. Stir until thicken

We’re big fans of Orange Chicken, it’s no secret. We are constantly on the hunt for new variants of this popular Chinese recipe from our classic Panda Express Copycat to Ground Orange Chicken. The most convenient version of Orange Chicken also called microwave magic. You now know that we know how to make a sweet, sweet orange sauce with a bit of kick if you tried any of our other recipe of Orange Chicken. We would certainly do it if every night we were able to make this popular Chinese dish.

One of the best components of easy foods like this Orange sauce Marmalade is to be tailored to your taste. We have suggestions for changing the aromas simply by swapping or adding one or two ingredients. This recipe uses frozen popcorn, but we like to make Chicken Nuggets a large batch of them and freeze them for fast dinner dishes such as this. But life is busy. We don’t have time to bust the wok and collect all the ingredients to make our favorite dish, sometimes. It’s so easy, that you can even take care of your children. After school, it makes a super snack they can do for themselves. The chicken can be cooked whatever you like. Over rice, I love serving orange chicken. After making your simple orange chicken, grab a film to watch and or set a date. Enjoy this mouthwatering dish with your family and friends.

Ingredients:

5 cups chicken nuggets, precooked

1/2 cup BBQ Sauce

1 cup sweet orange marmalade

3 tablespoons soy sauce

2 teaspoons sesame oil, optional

Directions:

Cook chicken nuggets as directed in the bag.

In a microwave-safe bowl combine the bbq sauce, orange marmalade, soy, and sesame oil and cover it with a damp towel.

Microwave for about 45 seconds

Put in the orange bbq sauce on the hot, crispy chicken nuggets.

3 Ingredient Orange Chicken (Orange Marmalade BBQ)

Rebecca We’re big fans of Orange Chicken, it’s no secret. We are constantly on the hunt for new variants of this popular Chinese recipe from our classic Panda Express Copycat to… Main Dish Recipes 3 Ingredient Orange Chicken (Orange Marmalade BBQ) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 5 cups chicken nuggets, precooked
• 1/2 cup BBQ Sauce
• 1 cup sweet orange marmalade
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil, optional

Instructions

Cook chicken nuggets as directed in the bag.

In a microwave-safe bowl combine the bbq sauce, orange marmalade, soy, and sesame oil and cover it with a damp towel.

Microwave for about 45 seconds

Put in the orange bbq sauce on the hot, crispy chicken nuggets.

This Mongolian chicken is a smooth and savory-sweet sauce of crisp chicken breast stir-fried. A favorite restaurant that tastes even better at home! The crispy chicken is covered in Mongolian sauce, sesame oil, and brown sugar combinations. This dish is also flavored by the garlic, ginger, and green ointments added during cooking. You can use chicken thigh in this platter if you are not a breast fan. I have done it before, but it is fabulous. Or try some completely different things and use shrimp instead of chicken. Whatever the way you ‘re serving it, you should enjoy making this recipe. Mongolian chicken is a hit

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

1 1/4 lbs of chicken breast (boneless skinless)

1/4 c + 2 tsp cornstarch, divided use

3 tablespoons vegetable oil

1 1/2 teaspoons minced garlic

1 teaspoon minced ginger

1 teaspoon toasted sesame oil

1/2 cup low sodium soy sauce

1/3 cup water

1/2 cup dark brown sugar

1/2 cup green onions cut into 1-inch pieces

salt and pepper to taste

Directions:

In a resealable plastic bag, shake the chicken and 1/4 cup cornstarch evenly.

In the large saucepan heat, the vegetable oil over high heat Add the chicken to the saucepan in one layer and add salt and pepper to taste (note that the sauce contains plenty of salt!).

Cook on either side for 3 to 4 minutes or browned. If necessary, cook on several batches.

Transfer the chicken into a plate lined with paper towels. Place the garlic and ginger in the casserole and cook for 30 seconds. In the sauce, add sauce and stir in soy sauce, sesame oil, water, and brown sugar.

Mix the 2 cornstarch tsp and 1 tbsp of cold water. Into the sauce, add the cornstarch and boil; cook until thickened for 30-60 seconds only.

Fill the bottle with the chicken, the green onions, and the sauce. Serve over rice if you like.

MONGOLIAN CHICKEN

Rebecca This Mongolian chicken is a smooth and savory-sweet sauce of crisp chicken breast stir-fried. A favorite restaurant that tastes even better at home! The crispy chicken is covered in Mongolian… Main Dish Recipes MONGOLIAN CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 lbs of chicken breast (boneless skinless)
• 1/4 c + 2 tsp cornstarch, divided use
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon toasted sesame oil
• 1/2 cup low sodium soy sauce
• 1/3 cup water
• 1/2 cup dark brown sugar
• 1/2 cup green onions cut into 1-inch pieces
• salt and pepper to taste

Instructions

In a resealable plastic bag, shake the chicken and 1/4 cup cornstarch evenly.

In the large saucepan heat, the vegetable oil over high heat Add the chicken to the saucepan in one layer and add salt and pepper to taste (note that the sauce contains plenty of salt!).

Cook on either side for 3 to 4 minutes or browned. If necessary, cook on several batches.

Transfer the chicken into a plate lined with paper towels. Place the garlic and ginger in the casserole and cook for 30 seconds. In the sauce, add sauce and stir in soy sauce, sesame oil, water, and brown sugar.

Mix the 2 cornstarch tsp and 1 tbsp of cold water. Into the sauce, add the cornstarch and boil; cook until thickened for 30-60 seconds only.

Fill the bottle with the chicken, the green onions, and the sauce. Serve over rice if you like.