AUTHENTIC MONGOLIAN CHICKEN RECIPE RECIPES
MONGOLIAN CHICKEN RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
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 : Calories false, FatContent 13g fat (2g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 23g carbohydrate (14g sugars, FiberContent 3g fiber), ProteinContent 38g protein.
MONGOLIAN CHICKEN RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
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 : Calories false, FatContent 13g fat (2g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 23g carbohydrate (14g sugars, FiberContent 3g fiber), ProteinContent 38g protein.
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