Mongolian Chicken Recipe

Name: Mongolian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast (sliced into thin strips); 1/2 cup cornstarch (or more, for coating); 2 tablespoons garlic (minced); 1 white onion (sliced); 2 green onions (sliced); 1 teaspoon salt; 1/4 teaspoon black pepper; oil (for frying); Sauce; 1/4 cup chicken broth; 1 1/2 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); Added vegetables; 1/2 red pepper, sliced; 6 leaves bok choy, sliced; 1 (8 ounce) can bamboo shoots; 2 fresh water chestnuts, sliced; 2 ounces bean sprouts

Servings: persons

1 lb boneless skinless chicken breast (sliced into thin strips)
1/2 cup cornstarch (or more, for coating)
2 tablespoons garlic (minced)
1 white onion (sliced)
2 green onions (sliced)
1 teaspoon salt
1/4 teaspoon black pepper
oil (for frying)
Sauce
1/4 cup chicken broth
1 1/2 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)
Added vegetables
1/2 red pepper, sliced
6 leaves bok choy, sliced
1 (8 ounce) can bamboo shoots
2 fresh water chestnuts, sliced
2 ounces bean sprouts

1
In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
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.
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 added vegetables have reached your desired tenderness. Remove from pan and set aside.
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. Serve with white rice.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast (sliced into thin strips), 1/2 cup cornstarch (or more, for coating), 2 tablespoons garlic (minced), 1 white onion (sliced), and more.

Yes, Mongolian Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mongolian Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions