Mongolian Chicken

Mongolian Chicken

Mongolian Chicken – tender and juicy Chinese chicken stir-fry with scallions and brown sauce. This Mongolian Chicken recipe is so much better than takeout.

Serve this easy recipe with vegetable pasta recipes and Easy fried rice for the perfect meal!

HOW DO YOU MAKE MONGOLIAN CHICKEN?

This recipe is the epitome of Chinese stir fries; silky, tender, velvety and juicy pieces of chicken marinated and coated with corn starch, and stir-fried with the delicious brown sauce.

HOW DO YOU MAKE MONGOLIAN CHICKEN?
This recipe starts with thin pieces of chicken breast. I recommend partially freezing your chicken breasts to make them easier to slice. You can cube your chicken if that’s easier.

The crispy chicken pieces are coated in which is a combination of soy sauce and brown sugar. This dish also gets its flavor from the garlic, ginger and green onions that are added in during the cooking process.

Mongolian Chicken

This is a quick and delicious Mongolian chicken recipe that’s both sweet and savory. A healthier alternative to the classic Mongolian beef preparation with ingredients that pack a punch!

Mongolian Chicken recipes

MORE MONGOLIAN CHICKEN RECIPES READERS LOVE!

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garlic mushrooms – – perfect for garden carrots

Bacon Wrapped Shrimp – Classic perfection

shrimp lo mein – the classically delicious version

minestrone soup – light & flavorful

breakfast casserole – shortcut version

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Mongolian Chicken

tender and juicy Chinese chicken stir-fry with scallions and brown sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 166.82kcal
Author: Luda huang

Ingredients

  • 10 oz. boneless and skinless chicken breast cut into cubes
  • 1 tablespoon soy sauce
  • 1/2 tablespoon Chinese rice wine or Shaoxing rice wine
  • 1 teaspoon sesame oil
  • 1/2 tablespoon cornstarch
  • 1 1/2 tablespoon oils
  • 2 cloves garlic minced
  • 1 inch piece ginger peeled and sliced
  • 3 stalks scallions cut into 2-inch strips
  • salt and pepper to taste
  • Sauce:
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoons brown suga

Instructions

  • Marinate the chicken with soy sauce, rice wine , corn starch. Stir to mix well. In a small bowl, mix all the ingredients for the Sauce together. Stir to mix well. Set aside.
  • Heat up a skillet or wok on high heat. Add 1/2 tablespoon oil and add the chicken. Toss and stir fry until the surface turns white but not completely cooked. Dish out and set aside. Clean up the skillet or wok with paper towels, and add the remaining 1 tablespoon cooking oil. When the oil is heated, add the garlic and ginger, stir fry until aromatic. Add the chicken and do a few quick stirs before adding the Sauce. Stir continuously until the sauce thickens and the chicken is cooked through. Add the scallions, stir to combine well.

Nutrition

Calories: 166.82kcal | Carbohydrates: 6.41g | Protein: 16.36g | Fat: 8.14g | Saturated Fat: 4.83g | Cholesterol: 45.36mg | Sodium: 710.83mg | Potassium: 306.15mg | Fiber: 0.23g | Sugar: 3.32g | Vitamin A: 110.99IU | Vitamin C: 3.01mg | Calcium: 12.74mg | Iron: 0.61mg
166.82


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