Mongolian Chicken BBQ

Welcome to JENIHANAS… Today’s special is Mongolian style BBQ!

Okay jokes aside I am having fun playing with my new Blackstone griddle.

This can also been done in a hot wok. The secret to getting this perfect is to slice super thin pieces of chicken. How I do it is to freeze the chicken for 2-3 hours then you can get perfectly sliced pieces! I love stir fry and I am so pround to say I have perfected this sauce. It is SO good.

Okay, let’s get started!

Ingredients:

•  1 1/2-2 boneless chicken breasts or thighs partially frozen and sliced into paper thin pieces
• 1 cup broccoli sliced
• 3/4 cup sliced carrots
• 1/2-1  cup mushrooms, chopped
• 4 green onions sliced thin
• 2-3 packages of stir fry noodles
• Oil for cooking

SAUCE

• 1 heaping tbsp jarred garlic in water
• 1-1 1/2 tbsp chili paste
• 1 tbsp ginger paste
• 2 tbsp chili oil
• 2 tbsp sesame oil
• 1 cup soy sauce
• 3/4 cup water
• 1/2 cup teriyaki sauce/marinade
• 1 tsp pepper
• 1/2 tsp salt

Instructions:

1.  In a medium bowl mix all the sauce ingredients together. Set it aside.
2. Turn the griddle to medium-high on one side and medium on another. Or if using a wok medium-high.
3. On the medium heat side pour on some Avocado oil and toss on the vegetables.
4. Cook for about 3-4 minutes before starting the chicken.
5. Now on the hotter side- same thing, add oil and pour on the chicken. Flipping and mixing while cooking.
6. Add about 2 tbsp or so of water on the veggies to steam them a bit.
7. When the veggies are about done pour a little oil in the middle of the griddle and add the noodles.
8. Cook while stirring and mixing around, loosening them up until no longer sticking together.
9. Mix them into the vegetables. Stir the sauce then pour half the sauce on the chicken and half on the veggies.
10. Mix it up good and then toss it all together until well combined.
11. Serve immediately.
12. Enjoy!