Mongolian Beef Copycat Recipe
Ingredients:
1 pound flank steak, thinly sliced across the grain
1/4 cup cornstarch
1/2 cup vegetable oil
2 green onions, thinly sliced
Sauce:
1/2 cup soy sauce
1/2 cup brown sugar, packed
3 cloves garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons vegetable oil
Directions:
In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.
In a large bowl, combine flank steak and cornstarch.
Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.
Serve immediately.
Source: Damn Delicious, you can find it here.
Notes: This will get gobbled up fast. You have been warned.
Asian Honey Chicken
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 1/2 cups all-purpose flour
1 cup buttermilk
1/2 cup vegetable oil
Sauce:
1 tablespoon cornstarch
1/2 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes, or more, to taste
Directions:
Heat vegetable oil in a large skillet over medium high heat.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
Serve chicken immediately, drizzled with honey glaze.
Source: Damn Delicious, you can find it here. Adapted from Oh Sweet Basil, which you can find here.
Notes: Again, I preferred this preparation for the chicken. So, prepare the chicken this way and then add the sauce from this recipe to mix up the flavors.
Lighter General Tso's Chicken
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1/4 cup all-purpose flour
2 large eggs, beaten
2 cups crushed corn flakes
Sauce:
1 1/2 cups chicken broth
1/3 cup hoisin sauce
1/4 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons brown sugar, packed
2 tablespoons cornstarch
Directions:
Preheat oven to 450 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Working in batches, dredge chicken in flour, dip into eggs, then dredge in crushed corn flakes, pressing to coat.
Place onto prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 13-15 minutes.
In a large saucepan over medium high heat, combine chicken broth, hoisin, rice vinegar, soy sauce, brown sugar, and cornstarch until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
Serve immediately.
Source: Damn Delicious, you can find it here. Adapted from these two sources here and here.
Notes: For me, the corn flakes didn't stay crunchy and this was really a time consuming chicken preparation method. So, I prefer this chicken method of preparation and then add this sauce to mix up the flavor.
Slow Cooker Honey Sesame Chicken
Ingredients:
1 small onion, diced
2 cloves garlic, minced
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground pepper, to taste
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish
Directions:
In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil, and red pepper.
Season with chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.
Source: Damn Delicious, you can find it here. Adapted from this recipe.
Notes: This was super easy and easy on a crazy weekday is always a good thing.
Slow Cooker Butter Chicken
Ingredients:
1 tablespoon olive oil
4 cloves garlic, crushed
1 onion, diced
1 (14 ounce) can light coconut milk
1 (6 ounce) can tomato paste
2 tablespoons whole wheat flour
2 teaspoons garam masala (I used 3 teaspoons)
1 teaspoon curry powder (I used 2 teaspoons)
1/2 teaspoon chili powder, or more, to taste
1/2 teaspoon ginger powder
Kosher salt and freshly ground black pepper, to taste
3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
2 tablespoons chopped fresh cilantro leaves
Directions:
Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder, and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken in slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
Serve immediately, garnished with cilantro, if desired.
Source: Damn Delicious, you can find it here. Adapted from this recipe.
Notes: Ahhhh, slow cooker, I truly do love you. You make my life so much easier.
These all look so good. I've had such bad efforts at rice lately, but I may have to try again.
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