Mongolian chicken is a delicious dish featuring tender chicken pieces stir-fried with vegetables in a savory-sweet sauce. Perfect for a quick and flavorful weeknight dinner, this recipe pairs well with steamed rice for a complete meal. The rich sauce, infused with garlic and hoisin, complements the crispy vegetables and succulent chicken.
INGREDIENTS YOU’LL NEED:
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 cup onion, sliced
- 1 cup bell peppers, sliced
- 3 cloves garlic, minced
- 1/2 cup soy sauce (low sodium if preferred)
- 1/2 cup brown sugar (packed)
- 1/4 cup hoisin sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 1/2 cup green onions, chopped
- Cooked rice, for serving
HOW TO MAKE MONGOLIAN CHICKEN:
STEP-BY-STEP INSTRUCTIONS:
1. Prepare Ingredients: Start by prepping all your ingredients. Cut the chicken breasts into bite-sized pieces. Slice the onion and bell peppers thinly, mince the garlic, and chop the green onions. Set everything aside, as the cooking process moves quickly.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil hot enough so the chicken sears quickly and develops a nice golden brown color.
3. Cook the Chicken: Once the oil is heated, add the chicken pieces in a single layer. Allow them to cook for 5-6 minutes, stirring occasionally until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
4. Stir-Fry Vegetables: In the same skillet, add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes until the vegetables begin to soften but still retain some crispness. This step adds texture and color to the dish.
5. Add Garlic: Stir in the minced garlic and cook for 1 minute, stirring constantly. Garlic cooks quickly, so keep an eye on it to prevent burning. The aroma of the garlic should be fragrant.
6. Make the Sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the soy sauce, brown sugar, and hoisin sauce, stirring to combine all the flavors. The combination of soy sauce and brown sugar gives the dish its signature savory-sweet taste, while the hoisin sauce adds depth and richness.
7. Thicken the Sauce: Once the sauce ingredients are well-mixed, add the cornstarch slurry (cornstarch mixed with water) to the skillet. Stir continuously until the sauce thickens, coating the chicken and vegetables evenly. This will only take about 1-2 minutes.
8. Garnish and Serve: Finally, stir in the chopped green onions for a burst of freshness. Serve the Mongolian chicken hot over a bed of cooked rice.
HELPFUL TIPS:
- Prep Ahead: Since the cooking process is quick, have all your ingredients prepped and ready before you start cooking.
- Vegetable Variations: You can swap or add other vegetables such as zucchini, carrots, or broccoli depending on your preferences.
- Adjust the Sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar to 1/3 cup.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Can be adapted to gluten-free if using gluten-free soy sauce
NOTES:
- Spice It Up: If you enjoy spicy food, add a pinch of red pepper flakes or a dash of sriracha when making the sauce.
- Protein Alternatives: You can easily replace the chicken with shrimp or tofu for a different take on this dish.
FREQUENTLY ASKED QUESTIONS:
1. Can I use frozen chicken? Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking to ensure even browning.
2. Is there a substitute for hoisin sauce? If you don’t have hoisin sauce, you can substitute it with a mix of soy sauce and a little bit of honey or molasses for sweetness, though the flavor won’t be exactly the same.
3. How can I make this dish gluten-free? To make this dish gluten-free, use tamari or a certified gluten-free soy sauce. Ensure that your hoisin sauce is also gluten-free or find an alternative.
STORAGE INSTRUCTIONS:
Store leftover Mongolian chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium heat, adding a splash of water to loosen the sauce if needed. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
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Mongolian Chicken
Description
Mongolian chicken is a delicious dish featuring tender chicken pieces stir-fried with vegetables in a savory-sweet sauce. Perfect for a quick and flavorful weeknight dinner, this recipe pairs well with steamed rice for a complete meal.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 cup onion, sliced
- 1 cup bell peppers, sliced
- 3 cloves garlic, minced
- 1/2 cup soy sauce (low sodium if preferred)
- 1/2 cup brown sugar (packed)
- 1/4 cup hoisin sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 1/2 cup green onions, chopped
- Cooked rice, for serving
Instructions
1. Prepare Ingredients: Start by prepping all your ingredients. Cut the chicken breasts into bite-sized pieces. Slice the onion and bell peppers thinly, mince the garlic, and chop the green onions. Set everything aside, as the cooking process moves quickly.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil hot enough so the chicken sears quickly and develops a nice golden brown color.
3. Cook the Chicken: Once the oil is heated, add the chicken pieces in a single layer. Allow them to cook for 5-6 minutes, stirring occasionally until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
4. Stir-Fry Vegetables: In the same skillet, add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes until the vegetables begin to soften but still retain some crispness. This step adds texture and color to the dish.
5. Add Garlic: Stir in the minced garlic and cook for 1 minute, stirring constantly. Garlic cooks quickly, so keep an eye on it to prevent burning. The aroma of the garlic should be fragrant.
6. Make the Sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the soy sauce, brown sugar, and hoisin sauce, stirring to combine all the flavors. The combination of soy sauce and brown sugar gives the dish its signature savory-sweet taste, while the hoisin sauce adds depth and richness.
7. Thicken the Sauce: Once the sauce ingredients are well-mixed, add the cornstarch slurry (cornstarch mixed with water) to the skillet. Stir continuously until the sauce thickens, coating the chicken and vegetables evenly. This will only take about 1-2 minutes.
8. Garnish and Serve: Finally, stir in the chopped green onions for a burst of freshness. Serve the Mongolian chicken hot over a bed of cooked rice.
Notes
- Spice It Up: If you enjoy spicy food, add a pinch of red pepper flakes or a dash of sriracha when making the sauce.
- Protein Alternatives: You can easily replace the chicken with shrimp or tofu for a different take on this dish.
