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The Spruce Eats / Ulyana Verbytska
Nutritional Guidelines (per serving) | |
---|---|
418 | Calories |
26g | Fat |
12g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: 2 to 4 | |
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. |
This Mongolian chicken is a deliciously savory stir fry with healthy mung bean sprouts. Serve the 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 cornstarchÂ
- 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
-
Gather the ingredients.
The Spruce Eats / Ulyana Verbytska -
Briefly blanch the mung bean sprouts in boiling water (15 to 30 seconds). Drain thoroughly.
The Spruce Eats / Ulyana Verbytska -
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 Eats / Ulyana Verbytska -
Place the chicken into a medium-size bowl, add the marinade ingredients, and marinate the chicken for 15 minutes.
The Spruce Eats / Ulyana Verbytska -
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 Eats / Ulyana Verbytska -
In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside.
The Spruce Eats / Ulyana Verbytska -
Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces.
The Spruce Eats / Ulyana Verbytska -
Peel and chop the onion and garlic.
The Spruce Eats / Ulyana Verbytska -
Heat a wok on medium-high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides.
The Spruce Eats / Ulyana Verbytska -
When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked.
The Spruce Eats / Ulyana Verbytska -
Remove the chicken. Clean out the wok.
The Spruce Eats / Ulyana Verbytska -
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 Eats / Ulyana Verbytska -
Then add the chicken back into the pan. Stir-fry briefly, then push to the sides.
The Spruce Eats / Ulyana Verbytska -
Add the sauce in the middle.
The Spruce Eats / Ulyana Verbytska -
Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.
The Spruce Eats / Ulyana Verbytska -
Add the chopped onion, cook for a few more minutes.
The Spruce Eats / Ulyana Verbytska -
Stir in the bean sprouts, cook for another minute.
The Spruce Eats / Ulyana Verbytska -
Serve hot and enjoy.
The Spruce Eats / Ulyana Verbytska
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