WebLet stand at room temperature for 30 minutes. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm.
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WebExplore Low Carb Mongolian Chicken with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. Low Carb …
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WebMongolian Beef and Broccoli (Low Carb Keto Chinese) is better than takeout! You'll love our healthy version of this popular Chinese recipe. Tender beef and …
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WebThis easy slow cooker Mongolian beef is quick to throw into the crock pot, and is Whole30, Paleo, low carb and gluten-free. It only needs a handful of simple ingredients to make …
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