Lightened-Up Mongolian Chicken

Lightened-Up Mongolian Chicken


For the sauce:

  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup water
  • 1 teaspoon sambal or chili paste with garlic (optional)

For the chicken:

  • 1 pound boneless, skinless chicken breasts (2 chicken breasts)
  • 1/2 teaspoon rice wine
  • 1/2 teaspoon low-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1/4 teaspoon brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon canola oil
  • Red bell peppers, sugar snap peas, green onions, or veggies of your choice


In a bowl, whisk together all the ingredients for the sauce.
Slice the chicken into bite-sized pieces (best if slightly frozen) and add to a large bowl, Mix all the ingredients (except the cornstarch) together and pour over the chicken. Let it marinate (at least 15 minutes) while you prepare the other ingredients. When ready to cook, add the cornstarch, and mix until all the chicken strips are coated.
Heat canola oil in a wok over medium-high heat, and then add the chicken, being sure to shake off excess cornstarch. Pour in the sauce and mix well. Add the veggies and cook until softened but still crisp. Top with chopped green onions and serve over rice. Enjoy !

Beautiful Orange Mongolian Chicken

Beautiful Orange Mongolian Chicken

Mongolian Chicken Ingredients:
* 200 g chicken breasts , cut into small pcs.
* 3 tablespoons Heinz ketchup (or your favourite brand)
* 1 teaspoon vinegar
* 1 cup water , mixed with
* 1 chicken bouillon cube (I use Maggi brand)
* 4 tablespoons oil
* 2 spring onions , white part only,finely chopped
* 2 spring onions , green part only,cut into 1 inch pieces
* 2 tablespoons cornflour
* 1 teaspoon red chili powder
* 9 garlic flakes , crushed

For marinade

* 1 egg , beaten
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 tablespoon cornflour
* 1 tablespoon oil
* 1 pinch red food coloring

Mongolian Chicken Directions:

1.Prepare the marinade by mixing together all the ingredients mentioned under"For marinade" to the beaten egg in a large bowl.
2. Add the chicken pieces to the marinade.
3. Mix the chicken pcs. coat well in the marinade.
5.Allow to marinate for 30 minutes.
6.Heat oil in a wok.
7.Add the marinated chicken pieces.
8.Stir-fry for 4 minutes.
9.Drain on clean paper towels.
10.Keep aside.
11.Heat 2 tbsps.
12.of oil in a frying pan.
13.Add the red chilli powder and the crushed garlic.
14.Then stir-fry for 2-3 minutes.
15.Add the chicken pieces, increase heat, and allow to cook lightly for a few minutes or until the chicken has cooked well.
16.Then, remove the chicken pieces onto a clean plate and keep aside.
17.To the remaining oil, add the white spring onions and stir-fry briefly.
18.Add the water mixed with the chicken cube.
19.Bring to a boil.
20.Lower flame and stir in the ketchup.
21. Add sugar and salt to taste.
22. Mix well.
23.Dissolve the cornflour in 1/2 cup of water.
24.Add this cornflour-water mixture to the curry.
25.Stir till the sauce thickens.
26.Add the chicken pieces and the green portion of the spring onions.
27.Cook for a minute.
28.Add the vinegar and then remove from heat.
29.Serve hot with naans or kulchas or rotis or parathas and/or my salt free and oil free white Basmati rice. Enjoy !

Mongolian Chicken 3

Mongolian Chicken 3

Try this Mongolian Chicken recipe,nice !

Mongolian Chicken Ingredients
  • 1 egg
  • 2 teaspoons bicarbonate soda
  • 2 teaspoons sugar
  • 2 tablepoons soy sauce
  • 2 teaspoons cornflour
  • 560 grams Chicken breast (sliced)
  • 1 spray Olive oil
  • 1 red capsicum (sliced)
  • 1 large onion sliced
  • 3 cloves garlic (crushed)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 teapsoons grated ginger
  • 1 teaspoon chopped chilli (jar)
  • 3 tablespoons water
  • 2 carrots sliced
  • 1 cup broccoli florets
  • 3 cups steamed rice

Combine egg, bicarbonate soda, sugar, soy sauce and cornflour in a bowl then mix in the chicken, marinade for hour.

Heat olive oil in a wok or pan on high. Stir fry chicken until crisp. Add capsicum, onion and garlic. Stir fry further 3 mins.

Combine hoisin, oyster, ginger, chilli and water in a bowl and pour over lamb, bring back to heat .Add lightly steamed carrots and brocolli and serve on rice. Enjoy !

Mongolian Barbecued Breast of Chicken

Mongolian Barbecued Breast of Chicken

Mongolian Chicken Ingredients:
For the chicken and mongo marinade

* 3/4 tablespoon ginger , peeled and minced
* 3 garlic cloves , minced
* 1 shallot , peeled and minced
* 1 tablespoon cilantro leaf , roughly chopped
* 1/4 cup spanish sherry wine vinegar
* 1/8 cup hoisin sauce
* 1 1/2 tablespoons soy sauce
* 1 1/2 tablespoons rice wine vinegar
* 1 1/2 tablespoons sesame oil
* 1 1/2 tablespoons plum sauce
* 1 1/2 tablespoons creamy peanut butter
* 1 1/2 tablespoons honey
* 1 1/2 teaspoons salsa , sriracha
* 4 (8 -10 ounce) chicken breasts , with one small wing bone attached

For the Annatto Reddened Rice

* 1 cup raw long grain rice
* 2 tablespoons annatto oil
* 2 tablespoons butter
* 4 garlic cloves , peeled and minced
* 1 scotch bonnet pepper , stem and seeds discarded and minced
* 1/2 onion , diced medium small
* 1 carrot , peeled and diced med. small
* 1 stalk celery , cleaned and diced med. small
* 2 small bay leaves , broken
* salt and pepper , to taste
* 1 1/4 cups chicken stock

Mongolian Chicken Instructions:

1.Combine all ingredients for the marinade including chicken, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.
2.Make rice:.
3.In a saucepot heat the prepared annatto oil and the butter on medium high heat.
4.Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well. Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veg.) Stir frequently.
5.Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving if desired.
6.Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.



A great Mongolian Chicken recipe to try !
For Marinade:
  • 2 teaspoons peanut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 teaspoons cornstarch
  • 10 oz boneless, skinless chicken breasts, cut on the diagonal into 1/4-inch thick and 2-inch long slices
  • 1/2 teaspoon minced (finely chopped) garlic
  • 2 teaspoons freshly ground dried chili
  • 1/2 teaspoon finely chopped onion
  • 2 teaspoons cold water
  • 2 teaspoons sugar
  • 1 tablespoon peanut oil
  • 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
  • 1/3 cup Family Chicken Broth
  • 1 teaspoon dark soy sauce
  • 4 chinese dried mushrooms (available at Chinese stores), soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, and caps halved
  • 1/2 small red bell pepper, cut into 1-inch triangles
  • 3 scallions (spring onions), mainly white parts, cut into 2-inch lengths
  • 1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water, for thickening
  • 1 teaspoon sesame oil
  • 2 teaspoon ground bean sauce (mo si jeung) (available at Chinese stores)
Other necessary recipes:
  • Family Chicken Broth

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 peanut 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 2-3 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. The Mongolian Chicken recipe is ready to serve hot...nice ! Enjoy !

Mongolian Chicken or Beef Recipe

Mongolian Chicken or Beef Recipe
A great Mongolian chicken recipe to try !

Mongolian Chicken Ingredients
  • 1 lb flank steak or chicken breast
  • 1/4 cup cornstarch
  • 3 tsp oil
  • 1/2 teaspoon ginger
  • 1 tbsp minced garlic
  • 1/2 cup of water
  • 1/2 cup low soy sauce
  • 1/4 cup brown sugar
  • 3/4 tsp red pepper flakes or crushed red pepper
  • 1 large green onion
  • 1 portobello mushroom (optional)

Mongolian Chicken Instructions :
1. In a bowl, mix the brown sugar and water together. Once mixed, add soy sauce and red pepper flakes. Add more red pepper to your liking. Set aside.

2. Slice chicken or beef thinly crosswise. Put the cornstarch and the chicken or beef in a ziploc and shake to mix. Use a sifter to separate the chicken from excess cornstarch. Set aside.

3. Chop the green onion. Set aside.

4. Heat oil. Add the garlic and after a few minutes, add the chicken or beef and the ginger. Once the chicken or beef is cooked, add the brown sugar/water/soysauce/red pepper mixture and add the mushrooms. Cook until the mixture turns into a sauce and the mushroom is cooked.

5. Garnish with chopped green onions...and the Mongolian chicken is ready to serve ! Great ! Enjoy the chicken !

Mongolian Chicken Recipe

Mongolian Chicken Recipe
A nice Mongolian chicken recipe to try !

Mongolian Chicken Ingredients:
  • 1lb boneless skinless chicken breasts (sliced into thin strips)
  • ½ cup cornstarch (or more, for coating)
  • 2 tablespoons garlic (minced)
  • 1 white onion (sliced)
  • 2 green onions (sliced)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Oil (for frying)
  • ¼ cup chicken broth
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons crushed red pepper flakes (or less, to your taste)
Mongolian Chicken Instructions :

Step 1: In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
Step 2: 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.
Step 3: 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 vegetables have reached your desired tenderness. Remove from pan and set aside.
Step 4: 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. The Mongolian chicken recipe is ready to Serve with white rice...enjoy it !