|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||2%|
|*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.
- 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)
Gather the ingredients.
Briefly blanch the mung bean sprouts in boiling water (15 to 30 seconds). Drain thoroughly.
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).
Place the chicken into a medium-size bowl, add the marinade ingredients, and marinate the chicken for 15 minutes.
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.
In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside.
Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces.
Peel and chop the onion and garlic.
Heat a wok on medium-high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides.
When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked.
Remove the chicken. Clean out the wok.
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.
Then add the chicken back into the pan. Stir-fry briefly, then push to the sides.
Add the sauce in the middle.
Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.
Add the chopped onion, cook for a few more minutes.
Stir in the bean sprouts, cook for another minute.
Serve hot and enjoy.