Mongolian Chicken (or beef)

I've been loving making stir-fry type things as a way to eat lots of veggies at dinner. This works well with rice, fettuccine, undon, or Ramon noodles (just don't use the flavor packet that comes with the Ramon noodles).

Mongolian sauce

1/2 cup low sodium soy sauce
1/2 cup water
1 Tbsp garlic, minced
1/2 to 1 tsp ginger
1/2 cup brown sugar
2 Tbsp cornstarch mixed with 2 Tbsp COLD water

in a pot over medium heat fry the garlic for about 20 seconds (helps bring out the flavor) then add the soy sauce, water, ginger, and brown sugar. Stir to dissolve the sugar and boil for a few minutes. Add the cornstarch mixture and continue stirring for a few minutes to thicken the sauce. Remove from heat and pour into a bottle so you can pour some over the chicken and over your noodles/rice. Store the rest in the fridge.

Cut one large chicken breast into 1" chunks and sprinkle 2 Tbsp of cornstarch over them to coat just as you start cooking them. When the chicken is all browned and cooked through set a side and stir a little of the sauce into it to soak up the flavors.

Stir-fry your veggies and rice. Mix it all together and serve. Don't forget to garnish with a lot of diced green onions!

(PS keeping green onions fresh on hand is kind of a hassle so what I do is buy one bunch for when i need it and chop up the whole thing into the little tiny rounds. Use what i need that day and freeze the rest. They keep really well in the freezer and then you just have to add them in for the last minute of cooking or sprinkle them on your enchiladas right before you put them in the oven or whatever you want to use them on)