Recipe for cooking mongolian chicken

Recipes from Southeast Asia :: Southeast Asian Main Dish Poultry

1 lb. skinless, boneless chicken breasts or 1 lb. pork
1 Tbsp. hoisin sauce
1/2 tsp. crushed dried red pepper
1/2 tsp. catsup
1/4 c. chicken stock or broth
1 1/2 Tbsp. canola (or other vegetable) oil
1 1/2 tsp. finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 c. bean sprouts
1 Tbsp. sesame oil

Marinade
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. soy sauce
1 tsp. oyster sauce
2 tsp. white wine
2 tsp. cornstarch
Dash of pepper

Cut chicken or pork into pieces about 1 in. by 1/2 in.. Sprinkle and distribute marinade ingredients on chicken and mix well. Marinate 1 hour or overnight.

Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 mins. over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.

Serves 4.