Mongolian Chicken Dry Style Recipes
MONGOLIAN CHICKEN
This is a different, fun way to make chicken. It has a lot of flavor and a bit of heat for good measure. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes., Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade., In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes., Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
Nutrition Facts : Fat 13g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 38g protein.
MONGOLIAN CHICKEN DRY STYLE
Make and share this Mongolian Chicken Dry Style recipe from Food.com.
Provided by foodart
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl add all ingredients together, but the oil and green onion. The chicken mixture will be doughy. Marinade for 1 hour.
- Heat a large nonstick skillet add 3 tablespoons oil and pour marinade chicken into the skillet and pan-fry to a golden brown and turn over and pan-fry the other side. Serve over hot rice and top with green onion.
Nutrition Facts : Calories 457.6, Fat 32.9, SaturatedFat 7.9, Cholesterol 118.4, Sodium 942.7, Carbohydrate 12.6, Fiber 0.6, Sugar 1.3, Protein 25.6
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