Mongolian Chicken With Mung Bean Sprouts

By Rhonda Parkinson

Updated 10/23/18

Mongolian chicken
Craige Moore/Flickr/CC
Ratings
(13)
  • 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
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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.

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

  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).

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

  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.

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

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

  8. Peel and chop the onion and garlic.

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

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

  11. Remove the chicken. Clean out the wok.

  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.

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

  14. Add the sauce in the middle.

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

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

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

  18. Serve hot and enjoy!