Mongolian Chicken – a delicious recipe with chicken, cornstarch, green onions, vegetable oil, ginger, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut Veggies. Cut green onions into 1 inch pieces and separate between light and dark.
2
Cut chicken into bite-sized pieces.
3
Coat chicken in cornstarch and chill for ~10 minutes.
4
Add 2 tsp of oil to a saucepan over medium-low heat. Add ginger and garlic to the pan, then immediately add the water and soy sauce.
5
Dissolve the brown sugar in the mixture, then raise heat to medium and boil until sauce thickens.
6
Add a small amount of oil to the wok and quickly stir-fry the veggies. Then remove to a separate bowl.
7
Heat the rest of the oil and fry the chicken until cooked through.
8
Add the sauce and the veggies and simmer until warm. Add the remaining green onions. Stir to coat.
497
kcal
Calories
14
g
Fat
55
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pound boneless skinless chicken breast, 2 tablespoons cornstarch, 2 green onions Large, 2 1/2 tablespoons vegetable oil, 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.
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