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Irresistible Mongolian Chicken Stir-Fry with Scallions and Chili Peppers


  • Author: Martha

Description

Savor the perfect balance of tender chicken pieces, coated in a rich, sweet, and savory sauce with just the right amount of heat. This Mongolian Chicken Stir-Fry is a dish that transforms simple ingredients into something truly extraordinary. It’s quick, easy, and better than takeout, making it an excellent choice for weeknight dinners or a flavorful weekend treat.

The caramelized sauce clings to the crispy chicken, while the scallions and chili peppers add a fresh and spicy kick. Whether you’re a seasoned home chef or trying your hand at stir-fry for the first time, this recipe is sure to become a favorite.

 


Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken thighs or breasts, sliced into ¼-inch thick pieces
  • ¼ cup cornstarch
  • ⅓ cup vegetable oil (for frying)
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 5 dried red chili peppers (optional, adjust to taste)
  • 3 scallions, cut into 12 inch pieces
  • 2½ tablespoons soy sauce
  • 2 tablespoons brown sugar
  • ¼ cup low-sodium chicken broth or water
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (for slurry)

Instructions

Prepare the Chicken
Start by patting the chicken pieces dry to ensure a crispy coating. Toss the slices with 1 tablespoon of vegetable oil, ensuring each piece is lightly coated. Dredge the chicken in cornstarch, shaking off the excess to avoid clumping.

2. Fry the Chicken
Heat ⅓ cup of vegetable oil in a wok or a large skillet over high heat. The oil should be shimmering but not smoking. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Fry for about 1 minute on one side, then flip and cook the other side for an additional 30 seconds. The chicken should be golden and crispy. Transfer to a plate lined with paper towels to drain.

3. Sauté Aromatics
Carefully pour off most of the oil from the wok, leaving about 1 tablespoon. Over medium-high heat, sauté the minced ginger for about 20 seconds until it becomes fragrant. Add the dried red chili peppers, garlic, and the white parts of the scallions. Stir-fry for an additional 15 seconds, ensuring the garlic doesn’t burn.

4. Create the Sauce
Pour in the soy sauce, brown sugar, and chicken broth or water. Stir continuously to dissolve the sugar and let the sauce come to a gentle simmer. Allow it to cook for about 2 minutes so the flavors meld together.

5. Thicken the Sauce
Slowly add the cornstarch slurry, stirring constantly. The sauce will begin to thicken and coat the back of a spoon.

6. Combine and Serve
Return the fried chicken to the wok along with the green parts of the scallions. Toss everything together for about 10 seconds, ensuring the chicken is well-coated in the sauce. Serve immediately over a bed of steamed rice or noodles for the ultimate experience.

Notes

  • Feel free to substitute chicken thighs with breast meat if you prefer a leaner option.
  • Add vegetables like bell peppers or snap peas for a colorful and nutritious twist.
  • This dish pairs wonderfully with jasmine or basmati rice.