Mongolian Chicken
#16436 - 08/06/03 08:04 AM
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jules
Reged: 06/17/03
Posts: 1140
Loc: Michigan
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I hope that this is IBS-friendly. It's my absolute favorite Chinese food dish, and I haven't had it in ages.
1 lb. boneless, skinless chicken breasts (sliced)
1/2 c soy sauce
2T dry sherry
2t sesamie oil
2T cornstarch
2t crushed red peppers
4-6 whole red peppers
4T for frying (I would use Pam spray)
4 bunches green onions
Combine first seven ingredients. Marinate chicken 30 minutes. Stir fry onions in hot oil in wok. Remove onions. Stir fry chicken and re-add onions. Remember stir frying is done at highest heat for a very short time. Onions should be just tender, chicken fried until color changes. Serve over hot rice.
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~jules
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This sounds great! You could also just reduce the oil for frying instead of using Pam - I usually stir fry in 1 T of oil and it's plenty. With this chicken served over rice it should be nice and safe.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Yay! I have this marinating in the 'fridge right now! I'll let y'all know how it tastes!
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~jules
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Made it, tried it, loved it! It didn't taste like my favorite Chinese restaurant's version of Mongolian Chicken (it's THE best!) but it was still really good!! And it didn't do any damage that I can feel as of yet!
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~jules
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Jules; for the red peppers are they julienne stlye? & the green onions are they chopped or sliced? and how much does this serve? sue
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I diced the red peppers, I sliced the green onions length wise once and crosswise once.
The recipe says that it servs four, but my bf and I finished it off last night.
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~jules
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thanks Jules, going to give it a try. Might try apple juice instead of sherry though.
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I'm going to make this dish this wkend and would prefer to use apple juice. How much did you use, how did it turn out and most importantly, how did it taste? Thanks.
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Many years of C-IBS and pain too for past 2 years-
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I didn't have sherry when I made the dish, but substituted some saki (rice wine). It tasted fine. I found this on a Google search:
"When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine."
and this:
"1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes."
HTH! It was really yummy when I made it.
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~jules
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Thanks that was really helpful info for a novice cook like me!
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Many years of C-IBS and pain too for past 2 years-
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