Mongolian Chicken

Name: Mongolian Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 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

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

Ingredients

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

Directions

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.

Reviews

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Average Rating:

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.