MONGOLIAN CHICKEN
If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
- Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
- Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g
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
Make and share this Mongolian Chicken recipe from Food.com.
Provided by adopt a greyhound
Categories Asian
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
- Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.
- Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until added vegetables have reached your desired tenderness. Remove from pan and set aside.
- Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.
Nutrition Facts : Calories 289.6, Fat 3.7, SaturatedFat 0.8, Cholesterol 72.9, Sodium 1202.8, Carbohydrate 34.9, Fiber 3.5, Sugar 9.3, Protein 28.3
MONGOLIAN CHICKEN
I went looking for this recipe after I tried it at a chinese restaurant called Sung Sing. They had noodles in it as well though. This was the closest I could find at chinesefooddiy.com.
Provided by byZula
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- (This is what I couldn't put in the ingredient section :10 oz boneless skinless chicken breasts (cut on diagonal into 1/4" thick by 2-inch -long slices)and 4 x Chinese dried mushrooms (soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved).
- Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.
- Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.
- Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.
- Serve hot over rice.
Nutrition Facts : Calories 180.1, Fat 7.8, SaturatedFat 1.4, Cholesterol 41.1, Sodium 342.1, Carbohydrate 8.6, Fiber 0.9, Sugar 4, Protein 17.6
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- Mix the sliced chicken with 1 tablespoon of oil, until the pieces are evenly coated. Dredge all of the chicken in the cornstarch, shaking off the excess until the chicken is just lightly coated.
- Heat ⅓ cup oil in a wok over high heat. At this point, if the chicken has absorbed the cornstarch and gets moist again, dredge the pieces again before frying. Just before the oil starts to smoke, spread the chicken pieces evenly in the wok, and fry for 1 minute, or until browned and crispy.
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- Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
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- Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
- Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
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