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
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
Reviews
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 ;).
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.
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.
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.