Mongolian Chicken - HealthiER

This recipe is high in sugar, has a lot of soy sauce, and some vegtable oil.  It is by no means "healthy", but this version skips deep frying the meat so it's at least a bit healthier than others.  This recipe has been adapted from THIS one for mongolian beef. (most of the text is theirs)

HeathiER Mongolian Chicken


4 tsp. vegetable oil
2 tsp. ginger, minced
2 Tbsp. garlic, minced
1 c. soy sauce
1 tsp. crushed red pepper flakes1 c. water
1 c. brown sugar (packed)
2 Lb. Chicken breasts
3 large green onions
cornstarch (optional)

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce, red pepper flakes, and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the chicken into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the chicken so you get wider cuts. (slicing slightly frozen chiccken is easiest) Cook the chicken thoroughly. 


Add the sauce to the chicken, cook for 1 minute while stirring and then add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what restaurants do) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the chicken.


Serve with desired style of rice, we prefer brown.

Ground Turkey Stroganoff

I am having to put this to blog because I can't "pin it" from it's original site! I have also adapted it a bit for my taste.  I served it to the hubs and kids last night without telling them that I swapped in the ground turkey and nobody said anything about it.  They all scarfed it down like they were starving.  Especially the one year old!  The original recipe calls for ground beef, less pepper and is from cooks.com.

GROUND TURKEY STROGANOFF

1 pound ground turkey, extra lean 1 small onion, chopped 1/2 teaspoon garlic salt 1/2 teaspoon pepper (minimum) 10 3/4 ounces cream of mushroom soup, condensed 4 ounces mushroom stems and pieces, drained (optional) 3/4 cup sour cream, or yogurt (plain) In medium skillet, brown ground turkey and onion. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.Serving Size: 4