Mongolian Chicken Recipe
Tender Mongolian chicken in a sticky garlic-ginger soy sauce with spring onions. An easy, flavour-packed dinner served simply with rice.
Servings: 4 people
Ingredients
The Chicken:
- 3 tbsp oil (I use avocado oil)
- 2 tbsp cornflour (cornstarch)
- pinch salt and black pepper
- 550 g (1.1lb) Skinless boneless chicken breasts (roughly 3 medium chicken breasts) sliced into thin strips
The Sauce:
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 3 cloves garlic peeled and minced
- 120 ml (1/2 cup) reduced sodium soy sauce I use dark, but all-purpose is fine too *see note
- ΒΌ tsp black pepper
- 6 packed tbsp light brown muscavado sugar
- 90 ml (1/3 cup) water
- 1 tsp cornflour (cornstarch)
- 8 spring onions (scallions) sliced into 1 inch pieces
To Serve:
Instructions
- Heat the oil in a wok or large frying pan until very hot.3 tbsp oil
- Mix the cornflour with a good pinch of salt and pepper and toss the chicken strips in the seasoned cornflour.2 tbsp cornflour (cornstarch), pinch salt and black pepper, 550 g (1.1lb) Skinless boneless chicken breasts
- Cook the chicken strips in the oil (turning occasionally) until cooked through and slightly golden. You can do this in two batches, but I usually manage this in one.
- Use a slotted spoon to remove the chicken from the pan. Place it in a bowl whilst you make the sauce.
- Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium/low and allow the oil to cool a little. Add the sesame oil, ginger and garlic to the pan and cook for 30 seconds - stirring often to avoid burning the garlic.1 tbsp minced ginger, 3 cloves garlic, 1 tsp sesame oil
- Mix together the water and cornflour then add it into the wok along with the soy sauce, pepper and sugar.120 ml (1/2 cup) reduced sodium soy sauce, 1/4 tsp black pepper, 6 packed tbsp light brown muscavado sugar, 90 ml (1/3 cup) water, 1 tsp cornflour (cornstarch)
- Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
- Then add the chicken back to the wok and cook for a further 2 minutes.
- Stir in the spring onions (scallions) and cook for another minute.8 spring onions (scallions)
- Turn off the head and serve over boiled rice.boiled rice, or egg fried rice
Notes
Soy Sauce
I've tested this recipe with various different soy sauces, I originally used regular dark soy sauce in this recipe, but the salt amount can vary so much between brands that some readers were finding it too salty. For example Amoy dark is 15.8g of salt per 100ml, compared to Pearl River Bridge which is 23.5g salt per 100ml.A low sodium soy sauce is now my favourite choice (Amoy reduced salt, Kikkoman green cap) or I'll use regular Amoy dark, as it's naturally a bit lower in salt.
Can I make it ahead?
This stir fry tastes best when made right before serving as that's when the chicken will be most tender.However, you can quickly cool, cover and refrigerate leftovers for up to a day in the refrigerator.
Reheat in the microwave until piping hot.
I can't find muscovado sugar. Can I use something else instead?
Muscovado sugar has a beautiful roasted flavour. So it's preferable that you use it. But if you absolutely cannot find it any light brown or dark brown sugar will work. Nutritional Information is per serving, without the serving suggestion of boiled rice.Nutrition
Calories: 314kcal | Carbohydrates: 10g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 1331mg | Fiber: 1g | Sugar: 2g
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