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The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
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327 | Calories |
15g | Fat |
10g | Carbs |
37g | Protein |
Nutrition Facts | |
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Servings: 2 to 4 | |
Amount per serving | |
Calories | 327 |
% Daily Value* | |
Total Fat 15g | 19% |
Saturated Fat 2g | 10% |
Cholesterol 97mg | 32% |
Sodium 671mg | 29% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 1g | 4% |
Total Sugars 4g | |
Protein 37g | |
Vitamin C 8mg | 39% |
Calcium 39mg | 3% |
Iron 2mg | 10% |
Potassium 412mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This Mongolian chicken is a deliciously savory stir-fry with healthy mung bean sprouts. Though the ingredient list seems long, prep is quite easy and the dish cooks in just 15 minutes. It's quick enough to enjoy on a weeknight.
Serve the dish with a steamed green vegetable and 1 pound of thick fresh noodles that have been pan-fried in a small amount of oil with about 2 teaspoons of light soy sauce and 1/2 teaspoon of sugar. It's bound to be a hit at the dinner table.
"Mongolian Chicken with Mung Beans was an excellent dish, and quite easy to prepare and cook. Have everything ready, follow the instructions in order, and it comes together easily and quickly. I used cubed chicken thighs. The dish was delicious with rice and some broccolini on the side." —Diana Rattray
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Ingredients
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1 1/2 cups mung bean sprouts
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1 pound boneless chicken breasts or thighs
For the Chicken Marinade:
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2 tablespoons oyster sauce
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1/2 teaspoon sugar
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1 teaspoon cornstarch
For the Sauce:
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4 teaspoons hoisin sauce
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1 tablespoon dark soy sauce
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2 teaspoons red wine vinegar
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1/2 teaspoon sugar
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2 tablespoons chicken broth
For the Cornstarch Slurry:
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2 teaspoons cornstarch
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4 teaspoons water
Other Stir-Fry Ingredients:
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2 medium green onions (spring onions, scallions)
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1/2 small onion
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2 large garlic cloves
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1/2 teaspoon crushed red pepper flakes (1/4 teaspoon for a less spicy version)
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3 tablespoons vegetable oil (or peanut oil for stir-frying, or as needed)
Steps to Make It
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Gather the ingredients.
The Spruce / Julia Hartbeck
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Briefly blanch the mung bean sprouts in boiling water (15 to 30 seconds). Drain and run under cold water to stop the cooking. Set aside to continue draining.
The Spruce / Julia Hartbeck
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Cut the chicken into cubes that are between 1/2- and 1-inch (it's easiest to do this if the chicken is partially frozen).
The Spruce / Julia Hartbeck
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Place the chicken into a medium-size bowl, add the marinade ingredients, and marinate the chicken for 15 minutes.
The Spruce / Julia Hartbeck
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While the chicken is marinating, prepare the sauce and remaining vegetables. In a small bowl, combine the hoisin sauce, dark soy sauce, red wine vinegar, sugar, and water or chicken broth. Set aside.
The Spruce / Julia Hartbeck
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In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside.
The Spruce / Julia Hartbeck
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Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces.
The Spruce / Julia Hartbeck
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Peel and chop the onion and garlic.
The Spruce / Julia Hartbeck
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Heat a wok on medium-high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides.
The Spruce / Julia Hartbeck
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When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked.
The Spruce / Julia Hartbeck
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Remove the chicken. Clean out the wok.
The Spruce / Julia Hartbeck
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Heat 1 tablespoon oil in the wok. When the oil is hot, add the garlic, green onion, and hot pepper flakes and stir-fry for 15 seconds.
The Spruce / Julia Hartbeck
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Then add the chicken back into the pan. Stir-fry briefly, then push to the sides.
The Spruce / Julia Hartbeck
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Add the sauce in the middle.
The Spruce / Julia Hartbeck
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Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.
The Spruce / Julia Hartbeck
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Add the chopped onion, cook for a few more minutes.
The Spruce / Julia Hartbeck
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Stir in the bean sprouts, cook for another minute.
The Spruce / Julia Hartbeck
How to Store and Freeze
- Refrigerate leftover Mongolian chicken in airtight container within 2 hours and eat within 4 days.
- To freeze for longer storage, transfer the cooked chicken and sprouts to freezer containers or zip-close freezer bags and freeze for up to 3 months. Defrost the chicken in the fridge overnight.
Why are Mung Bean Sprouts Blanched?
The main reason sprouts are blanched is to kill any harmful bacteria they may be harboring, but it also helps preserve the freshness and crispness. After blanching the sprouts briefly in boiling water, drain them in a colander and run cold water over them to halt the cooking.
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