Mongolian Chicken

Mongolian Chicken

I love Mongolian Chicken. It reminds me of going out for Chinese food in the college town 20 minutes away with my bestie from high school. Ten years later that restaurant has closed down and we’ve gone our separate ways but I still smile at the memories.

The recipe I am sharing is actually for Mongolian Beef but we hardly ever buy flank steak so I switched out the meats.

Mongolian Chicken

Recipe by Micha adapted from the many PF Chang Mongolian Beef recipes.

Prep time: 30 minutes

Cook time: 20 minutes

Total time: 50 minutes

Yield: 4-6 servings

Ingredients

For the sauce:
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon grated or minced fresh ginger
  • 3-4 cloves minced garlic
  • 1/2 cup soy sauce, low sodium if desired
  • 1/2 cup water
  • 1/2-3/4 cup packed brown sugar
For the chicken:
  • 1 to 2 pounds boneless, skinless chicken breasts
  • 1/4-1/2 cup cornstarch
  • As needed for frying vegetable oil

Cooking Directions

Heat the two teaspoons of oil in a medium saucepan over medium low heat. Add the ginger and garlic then the soy sauce and water. You’ll want to work quickly or you will have burned garlic which is five hundred kinds of untasty. Add the brown sugar and stir until it dissolves. Raise the heat to medium and boil the sauce for a couple of minutes or until it thickens slightly. Remove from the heat and set aside until needed.

Slice the chicken breasts into thin bite sized pieces. I find that kitchen scissors or shears work best. Coat the chicken in cornstarch and set aside for 5-10 minutes so the starch will stick to the chicken.

While the chicken sits, heat oil in a skillet or wok. You’ll need about 1/4 inch of oil. When the oil is hot but not smoking add the chicken in batches. Cook for 2-3 minutes per side or until starting to brown. Remove from skillet and set aside. Repeat until all chicken has been browned.

 Carefully pour out the remaining oil into a heat safe dish. Add the chicken back to the skillet and cook for a minute then add the sauce and cook for a couple of minutes while stirring. Use a slotted spoon to serve, leaving the remaining sauce in pan.Which I never do. I usually double the sauce and thicken it with cornstarch and water Serve over rice.

Linked to Tasty Tuesday @ Balancing Beauty and Bedlam and Tempt My Tummy Tuesday @ Blessed with Grace

 

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Comments

  1. This sounds yummy!

  2. this looks really good!
    Check out my baking blog and tell me what you think:
    http://thegodscake.wordpress.com

    Michael

  3. We do not have a chinese restaurant anywhere nearby so I am always on the lookout for good looking recipes. I’ll be trying this for sure 🙂

    Blessings!
    Gail

  4. I tried this last night. OH Em Gee! it was so good! Yes double the sauce! I’m not sure I used enough cornstarch on my chicken pieces, they didn’t want to brown up for me that well and didn’t have that coated look to them. I think next time Low Sodium Soy Sauce, and I’m a salt-o-holic, but there was an after saltyness. Did you run into that too?

    Thank you so much for this recipe! It’ll be one of our favorites!

    • I am so glad you liked it.:D
      The reason the sauce coated the chicken in the picture so well is I thickened it with a slurry of cornstarch and water. I normally don’t measure it but if I had to guess I’d say about a tablespoon of cornstarch to maybe a 1/4 cup of water.Add it after the chicken has been in the sauce a minute or so and cook until it is bubbly and thickened.

      I haven’t noticed a salty aftertaste. My taste buds tend to pick up sweet more than salty flavors so that maybe why. I don’t think using a low sodium soy sauce would hurt the flavor at all.

      Thank you for the lovely comment and I am so glad your family liked it.

      ~Micha

  5. What do you think about trying a baked version of this? I’m thinking maybe baking up my chicken and utilizing the sauce- thoughts?

    • I don’t see that it would hurt to bake the chicken and then coat slices of it in the sauce. Let me know if you give it a try.

  6. This looks really good! I am really enjoying your blog. I hope to start making some of your suggestions soon!

  7. Tricia G. says:

    I made this tonight…it was great!!! The entire family enjoyed it!!

  8. This was delicious! Writing a review of it on my blog! I will be back to try others! 🙂

  9. This is delicious!

Trackbacks

  1. […] though that I didn’t use shrimp because none of us like it. I had forgotten how much I love Mongolian chicken because it had been a year or so since the last time I made […]

  2. […] Mongolian Chicken from Cookin’ Mimi […]

  3. […] is a less sweet take on the sauce from the Mongolian Chicken recipe. It can double as both a stir-fry and a dipping sauce which will go perfectly with two […]

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