My husband and I have a long-standing love affair with the Mongolian chicken from Pei Wei...it is what we order every.single.time. So, imagine my delight when I stumbled upon this CopyKat Pei Wei Mongolian Beef recipe. I tweaked it just a little to kick up the garlic, add broccoli, and substitute chicken for the beef. It was delicious!
Here's what you need:
1 lb boneless, skinless chicken breasts
4T cornstarch
4T canola oil
1/2 tsp toasted sesame oil
1/2 tsp ginger
3 cloves minced garlic
1/3 c soy sauce
1/2 c water
1 tsp Maggi seasoning
1 tsp rice wine vinegar
1/2 c brown sugar
1 pkg small white or crimini mushrooms, halved
1/2 pkg frozen baby broccoli florets, thawed (optional)
4 scallions, sliced
Brown rice, prepared (4 servings)
Rinse the chicken and pat dry. Slice the chicken breasts cross-wise into thirds, then slice the chicken into thin pieces, no more than 1/8" thick. Place the cornstarch in a ziploc bag and toss the chicken pieces to coat. In a large skillet (because I don't have a wok), heat the canola and sesame oils over medium-high heat. Add the chicken and cook, turning until both sides of the chicken are golden brown. Remove from skillet and drain on paper towel lined plate. Add the garlic and ginger to the pan and stir into the hot oils. Add the soy sauce, water, Maggi, brown sugar, and vinegar, stirring to combine. Cook until the sauce begins to thicken, about 3 minutes, then add the broccoli if you choose to use it, along with the chicken and mushrooms. Cook for a couple of minutes until the vegetables are heated, then stir in the scallions. Serve over brown rice.
** I ordered the Maggi seasoning from Amazon (link above), but have read that you can use Bragg's Liquid Aminos as a substitute. I was not able to find the Maggi in local markets.
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