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 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 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.
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.