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 !

Mongolian Chicken

Mongolian Chicken
A great Mongolian chicken recipe to try !
  • 2 tsp groundnut/peanut oil
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 2 tsp cornstarch
  • 10 oz boneless skinless chicken breasts cut on diagonal
  • into 1/4"-thick by 2"-long slices
  • 1/2 tsp minced garlic
  • 2 tsp freshly-ground chilis
  • 1/2 tsp finely-chopped onion
  • 2 tsp cold water
  • 2 tsp sugar
  • 1 tbl groundnut/peanut oil
  • 1 tbl Shaoxing rice wine or dry sherry
  • 1/3 cup Family Chicken Broth (see recipe)
  • 1 tsp dark soy sauce
  • 4 x Chinese dried mushrooms soaked in warm
  • water for 45 minutes, rinsed, water
  • squeezed out, stems discarded, caps halved
  • 1/2 sm red bell pepper cut 1" triangles
  • 3 x scallions (spring onions), mainly white cut into 2" lengths
  • 1/2 tsp cornstarch mixed with
  • 2 tsp cold water for thickening
  • 1 tsp sesame oil
  • 2 tsp ground bean sauce (mo si jeung)
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 groundnut 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 to 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 is ready to serve hot...nice ! Enjoy it !