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Mongolian Chicken

This is a different, fun way to make chicken. It has a lot of flavor and a bit of heat for good measure. —Mary Ann Lee, Clifton Park, New York
  • Total Time
    Prep: 20 min. + marinating Cook: 15 min.
  • Makes
    4 servings


  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup sherry
  • 1/4 cup hoisin sauce
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon sugar
  • 1 teaspoon Mongolian Fire oil or sesame oil
  • 2 tablespoons canola oil, divided
  • 2 cups fresh pea pods, cut into thirds
  • 3 plum tomatoes, seeded and cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh gingerroot
  • Hot cooked rice


  • In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes.
  • Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade.
  • In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
  • Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
Nutrition Facts
Nutrition Facts: 1-1/2 cups equals 376 calories, 13g fat (2g saturated fat), 94mg cholesterol, 651mg sodium, 23g carbohydrate (14g sugars, 3g fiber), 38g protein.


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Average Rating:
  • Kevin
    May 19, 2020

    It was a promising recipe but the sugar and hoisin with the sherry made it entirely too sweet. I like spicy, savory foods so maybe it’s a personal taste Issue. I tried to save it with soy sauce and some ground hot pepper but it was too far gone ;).

  • KatJoe4
    Jan 13, 2019

    I was actually impressed this recipe turned out so well. I really liked how the chicken had such a wonderful flavor and was so moist. As a preference, I added extra vegetables (squash, carrot, bok choy and onion). Also doubled the hoisin sauce and sherry. This is definitely a keeper.

  • bunsman
    Dec 24, 2018

    Tried this recipe last night, as written, and was a big hit with my famiy. Reminded us of eating at HuHot Mongolian Grill, only better, as my son said. I aready copied the recipe, and put it in our family cook book.

  • justmbeth
    Nov 21, 2018

    This version of Mongolian chicken is a bit different than what you would receive at your local Chinese takeout restaurant. However, it was very good. The tomatoes cooked down a bit and gave the dish a red color.