I have always loved Asian flavors, and one dish that never fails to impress me is Mongolian chicken. When I first stumbled upon my own Best Mongolian Chicken Recipe, it was a game changer in my kitchen. This dish is a delightful mix of sweet and savory flavors, tender chicken, and beautifully sautéed vegetables. With some simple ingredients, I can whip up a version of this classic dish that tastes just like what you would find in a restaurant.
Ingredients for Mongolian Chicken Recipe
To make this delicious Mongolian chicken, you’ll need:
Chicken:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- 1/3 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch (to thicken)
- 1/4 cup water
Vegetables:
- 1 bell pepper, sliced (any color)
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 3 green onions, chopped (for garnish)
How to Make Mongolian Chicken Recipe
To begin with, I prepare the chicken. I slice the chicken into thin pieces, which not only helps with cooking time but also makes it tender. In a bowl, I mix the cornstarch, salt, and black pepper. I then toss the chicken slices in this mixture until they are well-coated. This step is crucial as it adds a nice crunch to the chicken once it’s fried.
Frying the Chicken
Heating up my frying pan, I pour in the vegetable oil. I usually use a medium heat so the oil doesn’t burn. Once heated, I add the chicken in batches to avoid overcrowding the pan. I cook each side until golden brown, which usually takes about 3 to 4 minutes per side. After frying, I place the chicken on a paper towel-lined plate to absorb any excess oil.
Making the Mongolian Sauce
While the chicken is frying, I take the opportunity to prepare the sauce. In a medium bowl, I combine soy sauce, brown sugar, minced garlic, ginger, rice vinegar, and sesame oil. Mixing these ingredients creates a deliciously sweet and savory sauce. Now, to thicken the sauce, I dissolve cornstarch in water and add it to the mixture. I set this aside until the chicken is ready.
Cooking the Vegetables
Next up, I focus on the vegetables. In the same pan I used to fry the chicken, I add just a dash of vegetable oil and toss in sliced bell pepper, broccoli florets, and carrots. I stir-fry them for about 3 to 5 minutes until they are tender but still crisp. The vibrant colors of the vegetables always make this dish look appealing.
Combining Everything
Once the vegetables are cooked, I place the fried chicken back into the pan. Then, I pour over the prepared sauce, ensuring all the chicken and vegetables are nicely coated. I often let the mixture cook together for a few minutes, which allows the flavors to meld. Watching the sauce thicken and coat everything beautifully makes me feel accomplished.
Garnishing the Dish
It’s time for the finishing touches. I sprinkle chopped green onions over the dish for a fresh crunch. This adds a nice pop of color and flavor to the final dish. I often serve this Mongolian chicken hot over a bed of steamed rice or noodles, making it a complete meal.
Serving Mongolian Chicken Recipe
When serving my Best Mongolian Chicken, I like to keep it simple. Steamed jasmine rice or lo-mein are my go-to options. The fluffy rice or noodles absorb the tasty sauce wonderfully. I’ve also served this dish alongside a simple side salad for extra freshness.
Storage and Reheating
If I have leftovers, which is rare but does happen, I store the Mongolian chicken in an airtight container in the fridge. It can last for about 3 to 4 days. When reheating, I recommend using a pan over medium heat. This helps to keep the chicken tender and prevents it from drying out. Adding a little bit of water or sauce can help bring some moisture back.
Variations of Mongolian Chicken Recipe
One of the best parts about cooking is being able to adapt recipes to what you like. Here are some fun variations I love trying:
- Add Other Proteins: Swap out chicken for beef or tofu. Both have their own unique flavors that work well with this dish.
- Include More Vegetables: Feel free to add snap peas, mushrooms, or any other vegetable you enjoy.
- Zing It Up: A dash of chili sauce or crushed red pepper can give your Mongolian chicken a spicy kick.
There’s something special about homemade Mongolian chicken. The combination of flavors, textures, and colors brings a bit of joy to any dinner table. Whether I am cooking for family or friends, this dish always garners compliments. The Best Mongolian Chicken Recipe requires simple ingredients, a few straightforward steps, and results in incredible flavors.