Mongolian Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
Chinese
Mongolian Chicken
Description
This recipe begins by mixing the sauce ingredients, including hoisin sauce, tamari or soy sauce, sesame oil, brown sugar, black pepper, water, and cornstarch, then setting it aside. Chicken strips are tossed in cornstarch to achieve a light coating. The chicken is cooked quickly over high heat in avocado oil until just done, then combined with minced garlic and ginger for brief frying to release their aromas.
The sauce is added and simmered to thicken, coating the chicken evenly. White parts of the green onions are stirred in during simmering, adding flavor, while the remaining green parts are added later to retain a slight crispness. The dish is best served immediately with steamed rice, egg noodles, or chow mein noodles to complement the sauce and chicken.
A vegetarian version can replace chicken with baked tofu prepared separately.
Ingredients
- 1 lb chicken cut into thin strips (*Vegetarian/Vegan: use diced tofu tossed in oil and baked in oven until crispy, breast or thighs
- 1 tablespoon cornstarch , for coating
- 2 tablespoons cooking oil I use and recommend avocado oil as a healthy oil with a high smoke point, high heat
- 1 tablespoon garlic minced, fresh
- 2 teaspoons ginger minced, fresh
- 2 green onions cut into 2 inch pieces, white parts kept separate, bunches
- For the sauce:
- 3 tablespoons hoisin sauce
- hoisin sauce best homemade
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- ½ cup tamari (can substitute light soy sauce)
- ½ cup water
- 2 teaspoons cornstarch
- ½ cup brown sugar
- brown sugar or alternative
Instructions
- Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
- Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
- Serve immediately with steamed rice, egg noodles or chow mein.
Notes
- For a vegetarian version, substitute chicken with baked tofu that is tossed in oil and baked until crispy.
- Serve the dish immediately to enjoy the contrast between tender chicken and crisp green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 1127mg | 47% |
| Potassium | 539mg | 11% |
| Sugar | 29g | 58% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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