Craving an easy yet flavorful dinner idea? Look no further! Mongolian chicken is a classic dish that combines the bold flavors of ginger, garlic, soy sauce, and sesame oil, resulting in a truly tantalizing experience. This article presents a collection of Mongolian chicken recipes that cater to various dietary preferences and cooking methods. Whether you're a fan of traditional stir-fries, the convenience of slow-cooker meals, or the crispy delight of air-fryer cooking, we've got you covered. Explore our selection of recipes, which include options for those following a gluten-free lifestyle and those seeking a vegetarian alternative. Each recipe is carefully crafted to deliver an explosion of flavors and aromas that will leave your taste buds dancing. Get ready to embark on a culinary journey that will transport you to the heart of Mongolia with every succulent bite!
Here are our top 5 tried and tested recipes!
MONGOLIAN CHICKEN
If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
- Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
- Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- 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 : Fat 13g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 38g protein.
INSTANT POT® MONGOLIAN CHICKEN
Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner.
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
- Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 23.4 g, Cholesterol 40 mg, Fat 6.5 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 1.1 g, Sodium 1439.2 mg, Sugar 18.4 g
MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP
I've served this before & it's a great way to have an easy, relaxed dinner with friends. Found this recipe on About.com. Use whatever combination of meats and/or vegies that appeal to you. Feel free to finish up the meal by poaching eggs or boiling vermicelli noodles in the hot broth. (You may need to cook extra broth).
Provided by Heydarl
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.
- Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.
- Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
- On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
- To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.
- Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.
- Serve with hot steamed rice.
Nutrition Facts : Calories 486.8, Fat 9.6, SaturatedFat 2.4, Cholesterol 169.4, Sodium 592.2, Carbohydrate 38.8, Fiber 2.8, Sugar 5, Protein 58
MONGOLIAN SAUCE GRILLED CHICKEN
You can use any type of chicken you choose. I have also used this recipe with beef and shrimp. Great served over rice with the sauce or just with the meat as a dipping sauce.
Provided by barbara lentz
Categories Chicken
Time 7h15m
Number Of Ingredients 8
Steps:
- 1. Mix the first 6 ingredients together and marinade the chicken 6 hours.
- 2. Remove the chicken from the marinade and grill it basting with the marinade until done.
- 3. Take remainder of marinade and cook on stove top until thickened and serve with chicken
Tips for Making Mongolian Chicken
- **Use a wok or large skillet.** A wok is the traditional Chinese cooking vessel for this dish, but a large skillet will also work. - **Heat the oil over high heat.** This will help to sear the chicken and prevent it from sticking to the pan. - **Add the chicken in batches.** Do not overcrowd the pan, or the chicken will not cook evenly. - **Stir-fry the chicken until it is browned on all sides.** This should take about 5-7 minutes. - **Add the sauce and vegetables.** Stir-fry for an additional 2-3 minutes, or until the vegetables are tender. - **Serve over rice or noodles.** Mongolian chicken is traditionally served over rice, but you can also serve it over noodles or other grains.Conclusion
Mongolian chicken is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its combination of sweet, savory, and slightly spicy flavors, Mongolian chicken is sure to be a hit with the whole family. Happy cooking!
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