Mongolian Chicken

What Is Mongolian Chicken?

So, most people have mostly heard of Mongolian Beef which is a popular dish at a lot of American Chinese restaurants. It is usually strips of beef cooked or stir fried in a mild savoury, sweetish sauce with scallions to garnish and sometimes other vegetables.

Even though I do like the beef version, I decided to try a quick and easy chicken version which takes less than 20 minutes and is preferred by some members of my family.

Needless to say, this dish came out perfectly delicious and satisfying , that being quick and easy was just a plus!

Ingredients for Mongolian Chicken

• Chicken – I prefer to use boneless thighs as the meat is softer. However, boneless breasts may be used as well.
• Ginger – Minced or grated.
• Garlic – Minced
• Corn Starch – To coat the chicken before frying or stir frying.
• Light Soy Sauce
• Dark or Mushroom Soy Sauce – To enhance with more color and flavor.
• Water
• Brown Sugar – 
• Apple Cider Vinegar –
• Green & Red Sweet Bell Peppers – Enhances the taste and brightens up the appearance of the dish.
• Onions – Additional flavoring and appearance.
• Sesame Oil – Nutty flavor and contributes to a more Chinese flavor.
• Oil – For frying

Step by Step Instructions for Mongolian Chicken

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1. If using boneless thighs, cut off all the fatty pieces and discard. Cut chicken into 1″ pieces.

2. Add ginger, garlic, and 2 Tbsp. of Light soy Sauce, mix and cover chicken to marinade at least 1 hour.

3. Prepare and set aside remaining ingredients. Sauce ingredients can be placed together in a small pot. Heat sauce on medium heat while stirring until combined and turn off.

4. Place cornstarch into chicken bowl and mix well to coat all pieces.

5. Heat a large non-stick skillet on medium-high heat, add oil, after about 2 minutes or when hot, add some of the chicken to the pan (do not over crowd). Fry for about 2-3 minutes and turn to the other side. Remove to a plate when light brown. Repeat with another batch of chicken until all chicken cooked.

6. Return all chicken to skillet. Add all sauce. Stir and simmer on medium heat about 5-8 minutes. Add Sweet Peppers and onion.

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Mongolian Chicken

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 20 minutes

Servings 6

Author Dianne

Ingredients

• 3 Lbs. Boneless Chicken Thighs (12) or 8 chicken breasts
• 3/4 cup Cornstarch or more as needed
• 1 Tbsp. Garlic minced
• 2 tsp. Ginger grated
• 2 Tbsp. Light Soy Sauce (for chicken marinade)
• 1/2 cup Vegetable or Olive Oil

Sauce

• 1/4 cup cup Light Soy Sauce
• 1 Tbsp. Dark or Mushroom Soy Sauce
• 1 cup Water
• 1/2 cup Brown Sugar
• 1 Tbsp Cornstarch diluted in 2 Tbsp water
• 2 tsp. Sesame Oil
• 1 Tbsp. Apple Cider Vinegar
• 1/4 cup Onions chunks
• 1/4 cup Green Pepper chunks
• 1/4 cup Red Pepper chunks

Instructions

1. Wash, clean, and cut up chicken into 1" pieces.

   Add ginger, garlic, and 2 Tbsp. Light Soy Sauce to the chicken. Mix well and marinate at least 1 hour.

2. Cut up vegetables and set aside.

3. Add ingredients for the sauce (up to apple cider vinegar) in a small pot and heat on medium heat until boiling, then add cornstarch mixture while stirring for about 2 minutes until slightly thickens. Remove from heat.

4. When ready to cook, place cornstarch over chicken and toss until all pieces are covered.

5. Heat a large skillet on medium-high heat, add oil, when hot, add enough chicken (not to over crowd), fry 2-3 minutes and turn , fry another 3 minutes.

   Move to plate. Repeat process until all chicken fried.

6. Place all chicken back into the pot. Pour sauce on top and stir to coat all pieces.

7. Add vegetables, stir, and serve.

Recipe Notes

I recommend this dish with white rice. But any side of choice will go well.