This Mongolian Chicken is ready in 15 minutes and rivals your favorite Chinese restaurant or takeout version! Print Recipe 4. Prep Time 10 mins. Cook Time 5 mins. Total Time 15 mins. Course Entree, Main Course. Cuisine Chinese. Servings 4 servings. Calories kcal. US Customary Metric. 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. Serve immediately with steamed rice, egg noodles or chow mein. To make this vegetarian, substitute the chicken for a batch of our Baked Tofu click link for recipe. Keyword Mongolian Chicken. We are sad to see you go! You have been successfully unsubscribed from the Food Newsletter.
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Rating: 5 stars. What I used was the ginger paste in a tube that you can find in the produce department at the supermarket, and it worked great. Particularly loved the sauce, and I could see with a little addition of cornstarch, it would make a great sauce for stir fried veggies, as well. Winner recipe! Read More. Marianne Allstar. I followed the recipeeven made my own ginger puree thanks to Youtube for helping me out with that! I served this with some jasmine rice and a salad and we were happy campers!
Thank you so very much!!! Lydia Stanfill. Rating: 4 stars. I ended up adding a little extra vinegar, brown sugar, and some pineapple juice to try to save it. Next time I will use less soy sauce, try low sodium soy sauce, or just cook my rice without any salt or all of the above! This is the first time I have taken the time to fry the chicken in corn starch, and boy is it worth it! It added so much flavor and nice crunch. It's definitely worth the time and calories! Great recipe!! The only thing I changed was doubling the recipe and adding broccoli.
Even the kids loved it. This method reminded them of Mongolian barbecue and their traditions and thus, is loosely based on that. What makes Mongolian chicken so delicious is partly due to the way the chicken is prepared.
Instead of cooking it bare in a frying pan, the chicken is tossed in cornstarch and left there for a few minutes. This tenderizes the meat and makes it velvety and moist — yummy! The chicken is then added to a pan, cooked with ginger, garlic and a simple sauce made of soy sauce, chicken stock, brown sugar and toasted sesame oil. The result is perfection: tender chicken pieces that are nutty, sweet, savory and the perfect companion to sliced green onions!
This easy Mongolian chicken recipe goes perfectly with plain white rice. For tutorials on how to cook rice effortlessly, check out these posts:. Like this Mongolian Chicken Recipe? Did you make changes you would like to share?
Share your tips and recommendations in the comment section below! This Mongolian Chicken Recipe will last in the fridge for up to 3 days. Keywords: recipe, Asian, stir fry, easy. Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Super delicious sauce and tender chicken. Other than that made as directed. Simple and tasty over rice with green beans! OK, so I made this recipe and was sorely disappointed….. Busy week night, in a hurry……..
I doubled the recipe and of course doubled the sauce ingredients. Today, I came in and re-read the recipe……. Will try again next week…………. Wish me luck! Was so good the first time and I forgot to print it out to save.
Simple to make and so good! I made this recipe the other day and absolutely loved it. I did add some crushed red pepper flakes which added a little more kick. Making it again tonight. I made this for the first time today and doubled the recipe. I let the chicken cook longer than 4 minutes, in addition to letting the sauce cook longer to reduce to a glaze consistency. So easy and delicious! I made this recipe tonight and it was very delicious. My sauce did not turn into a glaze which I was kind of surprised about.
If you want the sauce to be glaze-like keep an extra tablespoon or so of cornstarch, mix with cold water, and add during the cooking process. It will thicken immediately.
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