close

Mongolian Chicken with Mung Bean Sprouts

Mongolian Chicken

DifficultyIntermediate

Yields3 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Introduction

I like to serve this with a steamed green vegetable, and thick fresh noodles that have been pan-fried in soy sauce and sugar (2 teaspoons light soy sauce and 1/2 teaspoon sugar for each 1/2 pound of noodles).

Ingredients

 1 ½ cups mung bean sprouts
 1 lb chicken breasts or thighs, skinless, boneless
Marinade
 2 tbsp oyster sauce
 ½ tsp sugar
 1 tsp cornstarch
Sauce
 4 tsp hoisin sauce
 1 tbsp dark soy sauce
 2 tsp red wine vinegar
 ½ tsp sugar
 2 tbsp water or chicken broth
 2 tsp cornstarch mixed into
 4 tsp water
Other
 2 green onions
 ½ small onion
 1 ½ tsp chopped garlic
 ½ tsp hot pepper flakes
 3 tbsp vegetable (or peanut oil for stir-frying, or as needed)

Directions

1

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

2

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). Add the marinade ingredients. Marinate the chicken for 15 minutes.

3

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.

4

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

5

Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces. Peel and chop the onion and garlic.

6

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

7

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

8

Heat 1 tablespoon oil in the wok. When the oil is hot, add the garlic, green onion, and hot pepper flakes. Stir-fry for 15 seconds, then add the chicken back into the pan. Stir-fry briefly, then push to the sides. Add the sauce in the middle. Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.

9

Add the chopped onion, cook for a few more minutes. Stir in the bean sprouts, cook for another minute and serve hot.

IF YOU ARE INTERESTED IN THIS RECIPE, PLEASE GIVE IT A TRY.

SOME COMMENTS OR FEEDBACK WILL MAKE US KNOW HOW YOU THINK OF IT.

Ingredients

 1 ½ cups mung bean sprouts
 1 lb chicken breasts or thighs, skinless, boneless
Marinade
 2 tbsp oyster sauce
 ½ tsp sugar
 1 tsp cornstarch
Sauce
 4 tsp hoisin sauce
 1 tbsp dark soy sauce
 2 tsp red wine vinegar
 ½ tsp sugar
 2 tbsp water or chicken broth
 2 tsp cornstarch mixed into
 4 tsp water
Other
 2 green onions
 ½ small onion
 1 ½ tsp chopped garlic
 ½ tsp hot pepper flakes
 3 tbsp vegetable (or peanut oil for stir-frying, or as needed)

Directions

1

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

2

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). Add the marinade ingredients. Marinate the chicken for 15 minutes.

3

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.

4

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

5

Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces. Peel and chop the onion and garlic.

6

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

7

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

8

Heat 1 tablespoon oil in the wok. When the oil is hot, add the garlic, green onion, and hot pepper flakes. Stir-fry for 15 seconds, then add the chicken back into the pan. Stir-fry briefly, then push to the sides. Add the sauce in the middle. Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.

9

Add the chopped onion, cook for a few more minutes. Stir in the bean sprouts, cook for another minute and serve hot.

Mongolian Chicken with Mung Bean Sprouts

Leave a Response

This site uses Akismet to reduce spam. Learn how your comment data is processed.