Mongolian chicken – en.Kung-Food

This Mongolian chicken is super easy to make, ready in less than 15 minutes, and rivals your favorite takeout! Seriously, this recipe takes less than 15 minutes. And if you make the sauce and chop up the chicken and green onions in advance, it’s literally ready in 5 minutes! Mongolian chicken definitely isn’t a low-sugar meal, but it’s an indulgence we really enjoy from time to time. It tastes fantastic, literaly. If you’re a fan of this popular Chinese-American dish give this recipe a try and you may just decide you never need to order takeout again. In the end, cooking is all about experimenting so don’t judge a dish if you never tried it before. One of the key ingredients is hoisin sauce, so make sure you buy it (or check if you have any left in the kitchen) before you start preparing this dish.

INGREDIENTSmongolian-chicken-7-300x169-1414931 1 lb chicken breast or thighs cut into thin strips 1 tablespoon cornstarch for coating 2 tablespoons high heat cooking oil (I recommend avocado oil as a healthy high heat-friendly oil) 2 teaspoons fresh ginger, minced 1 tablespoon fresh garlic, minced

2 bunches green onions, cut into 2 inch pieces, white parts kept separate

FOR THE SAUCEmongolian-chicken-300x225-4538711 2 tablespoons hoisin sauce 1 teaspoon sesame oil ¼ teaspoon black pepper ½ cup soy sauce ½ cup water 2 teaspoons cornstarch

½ cup brown sugar

Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside. Sprinkle the cut up chicken with the cornstarch and toss to coat. Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds.

Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy). Serve Mongolian chicken immediately with steamed rice.


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