Mongolian Chicken With Mung Bean Sprouts

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 07/29/19
Mongolian chicken recipe

The Spruce Eats / Ulyana Verbytska
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 2 to 4 servings
Nutritional Guidelines (per serving)
418 Calories
26g Fat
12g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 to 4 servings
Amount per serving
Calories 418
% Daily Value*
Total Fat 26g 34%
Saturated Fat 5g 25%
Cholesterol 95mg 32%
Sodium 694mg 30%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Protein 33g
Calcium 39mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this exotic dish with a steamed green vegetable, and thick fresh noodles that have been pan-fried in soy sauce and sugar. It's bound to be a hit at the dinner table.

Ingredients

  • 1 1/2 cups mung bean sprouts
  • 1 pound chicken breasts or thighs (skinless, boneless)
  • For the Chicken Marinade:
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • For the Sauce:
  • 4 teaspoons hoisin sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons water (or chicken broth)
  • 2 teaspoons cornstarch 
  • 4 teaspoons water
  • Other Stir-Fry Ingredients:
  • 2 green onions (spring onions, scallions)
  • 1/2 small onion
  • 1 1/2 teaspoons chopped garlic
  • 1/2 teaspoon hot pepper flakes (1/4 teaspoon for a less spicy version)
  • 3 tablespoons vegetable (or peanut oil for stir-frying, or as needed)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Mongolian chicken
    The Spruce Eats / Ulyana Verbytska

  2. Briefly blanch the mung bean sprouts in boiling water (15 to 30 seconds). Drain thoroughly.

    Blanch mung bean
    The Spruce Eats / Ulyana Verbytska

  3. 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).

    Cut chicken
    The Spruce Eats / Ulyana Verbytska

  4. Place the chicken into a medium-size bowl, add the marinade ingredients, and marinate the chicken for 15 minutes.

    Place chicken in bowl
    The Spruce Eats / Ulyana Verbytska

  5. 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.

    Sauce
    The Spruce Eats / Ulyana Verbytska

  6. In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside.

    Combine cornstarch
    The Spruce Eats / Ulyana Verbytska

  7. Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces.

    Rinse green onions
    The Spruce Eats / Ulyana Verbytska

  8. Peel and chop the onion and garlic.

    Peel and chop
    The Spruce Eats / Ulyana Verbytska

  9. Heat a wok on medium-high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides.

    Heat wok
    The Spruce Eats / Ulyana Verbytska

  10. When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked.

    When oil is hot
    The Spruce Eats / Ulyana Verbytska

  11. Remove the chicken. Clean out the wok.

    Remove chicken
    The Spruce Eats / Ulyana Verbytska

  12. 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.

    Heat oil in wok
    The Spruce Eats / Ulyana Verbytska

  13. Then add the chicken back into the pan. Stir-fry briefly, then push to the sides.

    Add chicken
    The Spruce Eats / Ulyana Verbytska

  14. Add the sauce in the middle.

    Add sauce
    The Spruce Eats / Ulyana Verbytska

  15. Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.

    Add cornstarch to sauce
    The Spruce Eats / Ulyana Verbytska

  16. Add the chopped onion, cook for a few more minutes.

    Add chopped onion
    The Spruce Eats / Ulyana Verbytska

  17. Stir in the bean sprouts, cook for another minute.

    Stir in bean sprouts
    The Spruce Eats / Ulyana Verbytska

  18. Serve hot and enjoy!

    Mongolian chicken
    The Spruce Eats / Ulyana Verbytska

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