Mongolian Chicken

Yield: 4 servings

Ingredients

Chicken

• 1 pound skinless, boneless chicken breasts or 1 pound pork
• 1 tablespoon hoisin sauce
• 1/2 teaspoon crushed dried red pepper
• 1/2 teaspoon ketchup
• 1/4 cup chicken stock or broth
• 1 1/2 tablespoons vegetable oil
• 1 1/2 teaspoons finely chopped garlic (about 2 cloves)
• 2 scallions, slivered
• 1 cup bean sprouts
• 1 tablespoon sesame oil

Marinade

• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 2 teaspoons white wine
• 2 teaspoons cornstarch
• Dash of pepper

Instructions

1. Cut chicken or pork into pieces about 1 x 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate for 1 hour or overnight.
2. Mix hoisin sauce, red pepper, ketchup, and stock; set aside.
3. Heat wok and add oil. Stir fry garlic 30 seconds.
4. Add meat; stir fry for 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook for 1 minute.
5. Add onion and bean sprouts; stir fry 1 minute.
6. Add sesame oil. Mix well and serve.