Mongolian Chicken

This recipe is an adaptation of the P.F. Chang's Copycat Mongolian Beef recipe found here: http://www.sixsistersstuff.com/2012/03/pf-changs-mongolian-beef-copycat-recipe.html. That recipe was fantastic, however, I found it to be too salty for my taste and the amount of sugar to be way too much. What I did to change it was use reduced sodium soy sauce, less sugar, and added carrots for some natural sweetness to tone down the soy sauce even further. I used chicken instead of beef, and found that either one works great in the recipe. It is a fabulous recipe, and makes you feel like you are having Chinese takeout from your own kitchen!

Ingredients:
     2 chicken breasts
     1/2 red onion, sliced thinly
     2 carrots, cut into sticks
     2 scallion stalks/green onions
     1/4 cup cornstarch
     1/2 cup reduced sodium soy sauce
     1/2 cup water
     1/2 cup brown sugar
     1 tablespoon finely chopped garlic
     1 teaspoon fresh grated ginger
     Vegetable oil

For the sauce: Add two teaspoons of vegetable oil to a small saucepan and heat on a medium flame. Fry the red onion, then remove and set aside. Add the garlic and ginger, and allow them to fry, being careful not to brown the garlic too much. Add the soy sauce and water, heat to boiling, and then add the sugar. Stir to dissolve the sugar, and boil for another 2 minutes to reduce and slightly thicken the sauce. Remove from heat.

Slice the chicken (or beef) into thin strips. Dust the chicken pieces in cornstarch and shake off the excess. Set aside and heat some oil in a frying pan. Pan fry the chicken over medium heat until just cooked, then transfer to a paper towel-lined plate. Reheat the sauce until just simmering, and add the carrots to it. Boil for about 3-4 minutes, then add the scallions, fried red onion, and chicken. Cook for another minute or so and remove from the heat. Serve with white rice.