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
Found this on Dinner then Dessert website, posted by Sabrina. It is a very tasty Asian dish - with take out quality
Provided by TiffanyH 2
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- slice steak thin, against the grain. if it is difficult, partially freeze it to cut better.
- Put into ziplock bag with the cornstarch, shake to coat and leave leave sit while you make the sauce.
- Heat canola oil in pan, if you make a larger batch or you pan isnt big enough, cook in batches. We're aiming to sear the meat. Don't over crowd.
- Remove from pan when cooked through.
- Add ginger and garlic and saute for 10-15 seconds.
- Add soy sauce, water, and dark brown sugar and bring to a boil.
- Add steak back in and let sauce thicken for 20-30 seconds.
- If the sauce isn't as thick as you'd like, mix cornstarch with a little water and add it in per preference.
- When it is bubbly and thick, add in green onions and cook for 20-30 seconds, just to warm onions.
- Serve over rice or noodles.
Nutrition Facts : Calories 465.6, Fat 23.1, SaturatedFat 4.9, Cholesterol 77.1, Sodium 1412.4, Carbohydrate 37.6, Fiber 0.7, Sugar 27.5, Protein 27.1
MONGOLIAN BEEF
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Provided by Jet Tila
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
- For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
- For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Transfer to a platter and garnish with the scallion greens.
MONGOLIAN BEEF
Easy stir-fry recipe
Provided by lnguyen
Time 30m
Yield Serves 2
Number Of Ingredients 19
Steps:
- Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
- Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
- Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
- Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat and set aside.
- Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
- Add the onions, then add the green onions. Cook for one minute.
- Add the beef back in and add the sauce. Cook for one minute.
- Serve on a bed of jasmine rice and garnish with coriander.
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
More about "mongolianchicken recipes"
MONGOLIAN CHICKEN RECIPE WITH MUNG BEAN SPROUTS …
From thespruceeats.com
4.3/5 (29)Category Entree, DinnerAuthor Rhonda ParkinsonCalories 327 per serving
MONGOLIAN CHICKEN: EASY RESTAURANT-QUALITY RECIPE - THE …
From thewoksoflife.com
4.9/5 (41)Total Time 35 minsCategory ChickenCalories 210 per serving
- 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.
- Turn the chicken, and let the other side fry for another 30 seconds or until browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The chicken should be fried on all sides with a crusty coating.
- Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium high heat. Add the ginger fry for 20 seconds, until fragrant. Add the dried chili peppers, if using, the garlic, and the white portions of the scallions. Stir fry for another 15 seconds, and add the soy sauce, brown sugar, and chicken stock (or water). Bring the sauce to a simmer, and stir constantly until the brown sugar is completely dissolved.
MONGOLIAN CHICKEN - THE DARING GOURMET
From daringgourmet.com
4.9/5 (53)Total Time 15 minsCategory Entree, Main CourseCalories 356 per serving
- 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.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
MONGOLIAN CHICKEN NOODLES - THE RECIPE CRITIC
From therecipecritic.com
MONGOLIAN CHICKEN - FOOD RECIPES
From recipes.studio
MONGOLIAN FOOD: THE COMPLETE FOOD GUIDE FOR FOOD LOVERS
From traveladvo.com
30 MINUTE MONGOLIAN CHICKEN IN ONE PAN - YOUTUBE
From youtube.com
12 TRADITIONAL MONGOLIAN FOODS - FLAVORVERSE
From flavorverse.com
MONGOLIAN CHICKEN - JO COOKS
From jocooks.com
SZECHUAN CHICKEN VS. MONGOLIAN CHICKEN: AN OVERVIEW OF TWO …
From cookindocs.com
EASY MONGOLIAN CHICKEN
From enccommunity.com
MONGOLIAN FOOD - MONGOLIAN VILLAGE WEST
From mongolianvillagewest.ca
MONGOLIAN CHICKEN RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
MONGOLIAN CHICKEN - RECIPES ARE SIMPLE
From recipesaresimple.com
MONGOLIAN CHICKEN RECIPE | MASALA TV
From masala.tv
MONGOLIAN CHICKEN | FOODTALK
From foodtalkdaily.com
LOW-CARB CHINESE FOOD : HEALTHIER THAN MANY OPTIONS
From mantracare.org
ABOUT - MONGOLIAN CHIKEN
From mongolianchicken.com
INSTANT POT MONGOLIAN CHICKEN RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
WHAT IS MONGOLIAN CHICKEN CHINESE - THERESCIPES.INFO
From therecipes.info
INSTANT POT MONGOLIAN CHICKEN - BAKE IT WITH LOVE
From bakeitwithlove.com
MONGOLIAN CHICKEN|||. #CHICKEN#FRIEDCHICKEN #MONGOLIANCHICKEN
From pinterest.com.au
MONGOLIAN CHICKEN VS. GENERAL TSO CHICKEN: WHY IS MONGOLIAN …
From cookindocs.com
MONGOLIAN CHICKEN NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
MONGOLIAN CHICKEN|||. #CHICKEN#FRIEDCHICKEN #MONGOLIANCHICKEN
From pinterest.com
STIR-FRIED MONGOLIAN NOODLES WITH CHICKEN | CANADIAN …
From canadianliving.com
MONGOLIAN FOODS - 33 MONGOLIAN DISHES & BEVERAGES …
From travelbuddies.info
MONGOLIAN CHICKEN GRAVY WITH FRIED RICE || BY AQSA'S …
From youtube.com
SZECHUAN CHICKEN VS MONGOLIAN CHICKEN - THERESCIPES.INFO
From therecipes.info
MONGOLIAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
MONGOLIAN CUISINE - WIKIPEDIA
From en.wikipedia.org
SKILLET MONGOLIAN CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
WHAT IS MONGOLIAN CHICKEN - THERESCIPES.INFO
From therecipes.info
MONGOLIAN CHICKEN - CHAMPSDIET
From champsdiet.com
MONGOLIAN CHICKEN - PLATINGS + PAIRINGS
From platingsandpairings.com
EASY MONGOLIAN CHICKEN
From abrightmoment.com
MONGOLIAN CHICKEN - AHEAD OF THYME
From aheadofthyme.com
PIN ON DINNER RECIPES
From pinterest.ca
FRIED RICE WITH CHICKEN MONGOLIAN – FOOD FUSION
From foodfusion.com
BEST MONGOLIAN CHICKEN STIR FRY RECIPE - DELISH
From delish.com
MONGOLIAN CHICKEN - CHINESE-JAMAICANGIRL.COM
From chinese-jamaicangirl.com
MONGOLIAN CHICKEN WITH RICE RECIPE | IRFAN WASTI | MASALA TV
From masala.tv
THIS EASY MONGOLIAN CHICKEN IS READY IN ONLY 30 MINUTES, SO SKIP …
From pinterest.ca
You'll also love
Related Search