Total TimePrep: 20 min. + marinating Cook: 15 min.
- 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 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 FactsNutrition 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.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
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.
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.