Mongolian Chicken

Ingredients

• 1 lb boneless skinless chicken breast, thinly sliced
• 1 lg or 2 sm bunches scallions, green parts cut into 1" pieces, white part trimmed and sliced lengthwise in half
• 1⁄4 cup plus 2 tsp cornstarch, divided
• 3 Tbs vegetable oil
• 11⁄2 tsp garlic, minced
• 1 tsp fresh ginger, minced
• 1 lb portabella mushrooms (or any dark, meaty mushroom), thickly sliced
• 6 dried red chili peppers (optional)
• 1 tsp toasted sesame oil
• 1⁄2 cup soy sauce
• 1⁄3 cup water
• 1⁄2 cup brown sugar
• Salt & pepper, to taste

Directions

1. Place the chicken, scallion whites and quarter cup cornstarch in a resealable plastic bag, shake to coat evenly.
2. Heat the vegetable oil in a large pan over high heat.
3. Add the chicken and scallion whites to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).
4. Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
5. Remove the chicken from the pan and place on a plate lined with paper towels.
6. Add the garlic, ginger and chilies to the pan and cook for 30 seconds.
7. Add the mushrooms and cook until heated through.
8. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
9. Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
10. Add the chicken, scallions and green onions to the pan and toss to coat with the sauce. Serve over rice.