Mongolian Chicken With Mung Bean Sprouts

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 05/25/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Mongolian Chicken With Mung Bean Sprouts

The Spruce / Julia Hartbeck
Prep: 20 mins
Cook: 15 mins
Marinate: 15 mins
Total: 50 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
327 Calories
15g Fat
10g Carbs
37g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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"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

Mongolian Chicken Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 1/2 cups mung bean sprouts

  • 1 pound boneless chicken breasts or thighs

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 chicken broth

For the Cornstarch Slurry:

  • 2 teaspoons cornstarch

  • 4 teaspoons water

Other Stir-Fry Ingredients:

  • 2 medium green onions (spring onions, scallions)

  • 1/2 small onion

  • 2 large garlic cloves

  • 1/2 teaspoon crushed red pepper flakes (1/4 teaspoon for a less spicy version)

  • 3 tablespoons vegetable oil (or peanut oil for stir-frying, or as needed)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Mongolian chicken

    The Spruce / Julia Hartbeck

  2. 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.

    Blanch and drain the mung bean

    The Spruce / Julia Hartbeck

  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 into pieces

    The Spruce / Julia Hartbeck

  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 / Julia Hartbeck

  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 in a bowl

    The Spruce / Julia Hartbeck

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

    Combine cornstarch with water

    The Spruce / Julia Hartbeck

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

    cut the green onions

    The Spruce / Julia Hartbeck

  8. Peel and chop the onion and garlic.

    Peel and chop the onion and garlic

    The Spruce / Julia Hartbeck

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

    wok with oil

    The Spruce / Julia Hartbeck

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

    chicken cooking in a wok

    The Spruce / Julia Hartbeck

  11. Remove the chicken. Clean out the wok.

    clean the wok

    The Spruce / Julia Hartbeck

  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.

    cook green onions and spices in a wok

    The Spruce / Julia Hartbeck

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

    chicken and green onions cooking in a wok

    The Spruce / Julia Hartbeck

  14. Add the sauce in the middle.

    sauce in the middle of the chicken in the wok

    The Spruce / Julia Hartbeck

  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 in the pan with the chicken

    The Spruce / Julia Hartbeck

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

    chicken cooking in a wok

    The Spruce / Julia Hartbeck

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

    Mongolian Chicken With Mung Bean Sprouts in a wok

    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.