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.
Servings: 2 people
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 cornstarch
- 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 cornstarch. Stir to combine well. In a small bowl, mix all the sauce ingredients together, stirring to blend thoroughly. Set aside.
- Heat a skillet or wok over high heat. Add 1/2 tablespoon of oil, then add the chicken. Toss and stir-fry until the surface turns white but the chicken is not fully cooked. Remove from the skillet and set aside. Wipe the skillet or wok clean with paper towels, then add the remaining 1 tablespoon of cooking oil.
- Once the oil is hot, add the garlic and ginger, and stir-fry until aromatic. Add the chicken and give it a few quick stirs before adding the sauce. Stir continuously until the sauce thickens and the chicken is fully cooked. Add the scallions and stir to combine. Top the chicken with sesame seeds and serve immediately.
Notes
If you prefer beef, please click here for the Mongolian Beef recipe.
Nutrition
Serving: 2people | Calories: 328kcal | Carbohydrates: 11g | Protein: 33g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 1424mg | Sugar: 4g