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MONGOLIAN CHICKEN

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Quick and Easy Mongolian Chicken Recipe

This quick and easy Mongolian Chicken combines crisp stir-fried chicken with sweet onions and scallions, all in a mouthwatering savory sauce. The balance of flavors and textures makes this dish a favorite for any occasion. Perfect for a weeknight dinner, this dish is sure to garner compliments from your family. The simplicity of preparation does not compromise on taste, making it an ideal recipe for both novice and experienced cooks.

Course: Dinner

Cuisine: Asian

Keywords: Mongolian chicken, Chinese chicken recipe, what is Mongolian chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4 servings

Calories: 443 kcal

Author: Beth Pierce

Ingredients

Mongolian Chicken

  • 1 ¼ lbs boneless skinless chicken breasts, cut into thin bite-size pieces
  • ⅓ cup cornstarch
  • 2-3 tablespoons vegetable oil
  • 1 medium yellow onion, cut into 8-10 wedges

Sauce Ingredients

  • 1 ½ teaspoon sesame oil
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • ½ cup low sodium soy sauce
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ cup chicken broth or water
  • 1-2 pinches red pepper flakes
  • 4 green onions, cut into ¾ inch segments

Instructions

Preparing the Chicken

  1. Coat the Chicken: Combine the chicken and cornstarch in a large zipper bag. Shake to coat evenly.
  2. Stir-Fry the Chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown. If necessary, work in batches, adding more oil when needed. Plate the chicken once cooked.

Cooking the Onions

  1. Sauté the Onion: Heat 1 tablespoon oil over medium-high heat in the same skillet. Cook the onion for 2 minutes, stirring several times. Add the onion to the plate with the chicken.

Making the Sauce

  1. Flavor Base: Reduce heat to medium-low and add the sesame oil to the skillet. Add the ginger and garlic, cooking for 1 minute while stirring constantly.
  2. Combine Sauce Ingredients: Add the rice vinegar, soy sauce, and brown sugar to the skillet, stirring to combine.
  3. Thicken the Sauce: In a separate bowl, whisk together the chicken broth and cornstarch. Whisk this mixture into the skillet and cook until slightly thickened. If desired, add red pepper flakes for some heat.

Bringing It All Together

  1. Combine Chicken and Onions: Add the cooked chicken and onions back to the skillet. Stir to coat them in the sauce.
  2. Final Touches: Top the dish with the green onions. Serve promptly for the best texture and flavor.
See also  Thanksgiving Punch

Tips for the Perfect Mongolian Chicken

  • Chicken Preparation: Cut the chicken into thin, bite-sized pieces to ensure it cooks through and becomes crispy.
  • Cornstarch Coating: Using a large zipper bag to coat the chicken with cornstarch gives it an authentic Asian restaurant flavor and a crispy texture.
  • Ginger Substitution: Ginger paste can be used if fresh ginger is unavailable.
  • Vegetable Additions: Enhance the dish with additional vegetables like snow peas, mushrooms, zucchini, broccoli, carrots, and bell peppers.
  • Adding Spice: For a spicier kick, incorporate sriracha, red chili flakes, or sambal oelek.
  • Serving: Serve the dish promptly while the chicken is crisp and the vegetables are tender-crisp.
  • Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power to avoid overcooking.

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used for this recipe. They add a slightly richer flavor and stay juicy even after cooking.

What other vegetables can I add to this dish?

You can add snow peas, mushrooms, zucchini, broccoli, carrots, and bell peppers to enhance the nutritional value and flavor of the dish.

How can I make this dish spicier?

To add more heat, you can include sriracha, red chili flakes, or sambal oelek in the sauce.

Can I prepare this dish ahead of time?

While this dish is best served immediately, you can prepare the sauce and chop the vegetables ahead of time. Cook the chicken and combine all elements just before serving to maintain the best texture.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power to avoid overcooking the chicken.

Can I use low-sodium soy sauce?

Yes, using low-sodium soy sauce helps control the saltiness of the dish without compromising on flavor.

Nutrition Information

  • Calories: 443 kcal
  • Carbohydrates: 49g
  • Protein: 34g
  • Fat: 12g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 5g
  • Monounsaturated Fat: 3g
  • Trans Fat: 0.1g
  • Cholesterol: 91mg
  • Sodium: 1385mg
  • Potassium: 825mg
  • Fiber: 1g
  • Sugar: 31g
  • Vitamin A: 171 IU
  • Vitamin C: 9mg
  • Calcium: 70mg
  • Iron: 2mg

Enjoy this delicious and easy-to-make Mongolian Chicken, perfect for any dinner occasion!

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