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Mongolian Chicken - tender and juicy Chinese chicken stir-fry with scallions and brown sauce. This Mongolian Chicken recipe is so much better than takeout.
We all love Mongolian Beef, but today I am shaking things up with Mongolian Chicken, which is even better as most people love and eat chicken.
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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.
If you follow my recipes, I am very sure you can make restaurant quality Chinese food at home that taste much better than takeout!
Now let’s talk about the secret techniques of making the best Mongolian chicken at home.
First of all, you will need ginger and garlic. They impart amazing aromas to the chicken.
Secondly, the sauce should be a bit thick but still runny, and not overly starchy.
Make this for dinner tonight and enjoy!
How Many Calories per Serving?
This recipe is only 328 calories per serving.
What Dishes to Serve with This Recipe?
Serve this dish with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Mongolian Chicken
Ingredients
- 10 oz (280 g) boneless and skinless chicken breast, cut into cubes
- 1 tablespoon soy sauce
- 1/2 tablespoon Chinese rice wine or Shaoxing rice wine, optional
- 1 teaspoon sesame oil
- 1/2 tablespoon corn starch
- 1 1/2 tablespoon oils
- 2 cloves garlic, minced
- 1 inch (2.5 cm) piece ginger, peeled and sliced
- 6 stalks scallions, cut into 2-inch strips (5 cm)
- white sesame, optional
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 cup water
- 1/2 tablespoon sugar
- 1/4 teaspoon dark soy sauce
Instructions
- Marinate the chicken with soy sauce, rice wine (if using), sesame oil and 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. Top the chicken with some sesame and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can l use chicken tenders instead of chicken breast? And also do you have a cookbook that l can purchase?
Hi, yes absolutely you can use chicken tenders for this recipe. You can purchase my cookbook at this link: https://www.amazon.com/gp/product/0804841470/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=rasamala-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=0804841470&linkId=5176013e8ffc1add18a5d3306ee3087b
I made this recipe tonight for my family and we all loved it!!! It was way better than take out. Lots of chicken, tender and saucey. Savory and a little sweet, very very good. We will do this recipe again!
I will definitely try this! By the way, your rendang looks awesome too. Thanks for sharing x