Why You’ll Love This Mongolian Chicken Recipe
If you’re looking for a delicious and satisfying meal, you’ll love this Mongolian Chicken recipe. It’s packed with vibrant flavors and a perfect balance of sweet and savory that’ll tantalize your taste buds.
The tender chicken, combined with fresh vegetables and aromatic spices, creates a dish that’s not only easy to prepare but also impressive enough for guests. Plus, it’s versatile—you can customize it to your liking by adding your favorite veggies.
I can’t get enough of the rich sauce that clings to every bite, making it perfect over rice. Trust me; this dish will quickly become a favorite in your home!
Ingredients of Mongolian Chicken
When it comes to whipping up a delightful dish like Mongolian Chicken, the first step is gathering your ingredients. It’s like assembling your own culinary toolkit, and trust me, the better your ingredients, the more delicious your final dish will be.
So, let’s explore what you’ll need to create this flavorful masterpiece. You might even find some of these ingredients hiding in your pantry or fridge already, which is always a nice surprise.
Ingredients for Mongolian Chicken:
- 10 ounces boneless skinless chicken breasts (cut on diagonal into 1/4 thick by 2-inch long slices)
- 2 teaspoons peanut oil
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon minced garlic
- 2 teaspoons freshly-ground chilies
- 1/2 teaspoon finely-chopped onion
- 2 teaspoons cold water
- 1 tablespoon shaoxing rice wine or dry sherry
- 1/3 cup chicken broth
- 1 teaspoon dark soy sauce
- 4 dried Chinese mushrooms (soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved)
- 1/2 small red bell pepper, cut into 1-inch triangles
- 3 scallions, mainly white cut into 2-inch lengths (spring onions)
- 1 teaspoon sesame oil
- 2 teaspoons ground bean sauce (mo si jeung)
- 1/2 teaspoon cornstarch mixed with 2 teaspoons cold water for thickening
Now, before you start cooking, let’s chat about some of these ingredients. For instance, if you can’t find Chinese dried mushrooms, you can easily substitute them with fresh mushrooms or whatever you have on hand—your local grocery store usually has a good selection.
And about that shaoxing rice wine; if you don’t have it, dry sherry is a great stand-in, but you could also just use a splash of white wine mixed with a bit of vinegar if you’re in a pinch.
Don’t stress too much about exact measurements either; a little extra garlic never hurt anyone, right? Just keep it fun and flavorful, and you’ll be well on your way to a bowl of deliciousness. Happy cooking!
How to Make Mongolian Chicken
Alright, ready to plunge into making some delicious Mongolian Chicken? Let’s get started! First things first, you’ll want to marinate the chicken. Grab your 10 ounces of boneless skinless chicken breasts and slice them diagonally into 1/4-inch thick by 2-inch long pieces. Combine this chicken in a bowl with 2 teaspoons of peanut oil, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and 2 teaspoons of cornstarch. Mix it all up and let it marinate for a bit while you prep the rest of your ingredients. It’s like giving the chicken a little spa treatment—trust me, your taste buds will thank you later.
Next, let’s talk about the fun part: cooking! Heat your trusty wok over high heat and add 1 tablespoon of peanut oil. Swirl it around to coat the surface, and then throw in your garlic, 1/2 teaspoon of minced garlic, along with 2 teaspoons of freshly-ground chilies and 1/2 teaspoon of finely-chopped onion. Give that a quick stir-fry for about 5 seconds until you can smell the aroma wafting through your kitchen—it’s like a delicious welcome home party.
Now, toss in your ground bean sauce mixture (which you should have prepared by combining 2 teaspoons of ground bean sauce, 2 teaspoons of cold water, and 2 teaspoons of sugar). Stir it around for another 5 seconds, then add 1 tablespoon of shaoxing rice wine and let it mingle for a moment.
Now comes the pièce de résistance: pour in 1/3 cup of chicken broth and add 1 teaspoon of dark soy sauce. Stir it all together and then add your marinated chicken, along with those soaked and halved Chinese mushrooms, 1/2 small red bell pepper cut into triangles, and the 2-inch lengths of your scallions. Stir-fry everything over high heat for about 2 to 3 minutes until the chicken is cooked through and everything is looking vibrant and colorful.
If you’re feeling a little fancy, reduce the heat slightly and stir in your thickening mixture made from 1/2 teaspoon of cornstarch mixed with 2 teaspoons of cold water. Just a few seconds of cooking will do the trick. Finally, drizzle in 1 teaspoon of sesame oil for that rich, nutty flavor.
And there you have it, a plateful of Mongolian Chicken that’s ready to be served hot over rice. Dig in and enjoy—after all, you’ve earned it!
Mongolian Chicken Substitutions & Variations
While crafting your Mongolian Chicken, consider that you can easily make substitutions or variations to suit your taste or dietary needs.
For a healthier option, try using boneless, skinless turkey or tofu instead of chicken. If you’re avoiding gluten, swap dark soy sauce with tamari. You can also add veggies like broccoli or snap peas for extra color and nutrition.
If you like it spicy, increase the chilies or add a dash of chili oil. For a sweeter profile, toss in some pineapple chunks or adjust the sugar.
Experimenting will make this dish your own! Enjoy!
Additional Tips & Notes
To guarantee your Mongolian Chicken turns out perfectly, it’s essential to prep all your ingredients before you start cooking.
I recommend marinating the chicken for at least 30 minutes to enhance its flavor.
When stir-frying, keep the heat high for a good sear, but don’t overcrowd the pan; cook in batches if needed.
For added crunch, toss in some cashews or peanuts just before serving.
Finally, feel free to adjust the spice level by adding more or fewer chilies.
Enjoy your dish over steamed rice for a satisfying meal, and don’t forget to garnish with fresh scallions for a pop of color!