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SMF Kitchen
@smfchicken
00:15
PREP
00:20
COOK
00:35
Total Time
Ingredients & Directions
Directions
Mongolian Chicken
2 tablespoons
vegetable oil
1 1/2 lbs
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 teaspoon
garlic powder
4 tablespoons
cornstarch, divided
4 cloves
garlic, minced
1 tablespoon
ginger paste or minced ginger or fresh grated ginger root
1 bunch
green onions (7-9 stalks), cut the green parts into 1/2" pieces on the bias and set aside to garnish, and mince white parts
1 teaspoon
chili oil or garlic chili oil
1/2 cup
water
3 oz
soy sauce
1/3 cup
light brown sugar
1 tablespoon
rice vinegar
- Place 2 tablespoons of the cornstarch, salt, pepper and garlic powder and shake well until combined. All the chicken and shake it around until all pieces of the chicken are completely coated in the cornstarch mixture.
- Heat vegetable oil in wok or large sauté pan over medium-high heat (Make sure the oil is hot, but don't let it get to the smoking point!)
- Carefully add the coated chicken pieces to the pan to stir fry them for about 5 to 7 minutes stirring them frequently to get a little browned on all sides of the pieces. (Make sure the internal temperature of all of the chicken reaches at least 165°F before removing from the pan.); cook in batches if needed and set aside keeping chicken warm while you make the sauce in the same pan.
- Drain most of the vegetable oil from the pan but leave a little to combine with the chili oil, turn the heat down to medium, and add the minced green onion, minced garlic and ginger paste to the pan, stirring constantly for about 1 minute.
- Mix the soy sauce, water, brown sugar, rice vinegar and additional corn starch together in a small bowl to make a slurry.
- Whisk the soy sauce mixture into the pan until well combined, and simmer the mixture for several minutes until it reaches your desired thickness. (If it gets too thick for you, add a little more water or soy sauce.)
- Place the cooked chicken back into the pan with the green onion pieces and toss to coat all of the chicken evenly.
- Serve over fried rice, steamed jasmine rice or your favorite Asian noodles.
NOTES
Need a healthier option or have dietary restrictions? Use a nonstick pan and cooking spray instead of canola oil to brown your chicken pieces.
Replace the brown sugar with a brown sugar substitute.
Make it gluten free by using Tamari (a gluten free soy sauce) and make sure the rice vinegar is a GF brand or substitute with lemon juice to add the tanginess.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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00:15
PREP
00:20
COOK
00:35 Total Time
Ingredients
Directions
Mongolian Chicken
2 tablespoons
vegetable oil
1 1/2 lbs
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 teaspoon
garlic powder
4 tablespoons
cornstarch, divided
4 cloves
garlic, minced
1 tablespoon
ginger paste or minced ginger or fresh grated ginger root
1 bunch
green onions (7-9 stalks), cut the green parts into 1/2" pieces on the bias and set aside to garnish, and mince white parts
1 teaspoon
chili oil or garlic chili oil
1/2 cup
water
3 oz
soy sauce
1/3 cup
light brown sugar
1 tablespoon
rice vinegar
- Place 2 tablespoons of the cornstarch, salt, pepper and garlic powder and shake well until combined. All the chicken and shake it around until all pieces of the chicken are completely coated in the cornstarch mixture.
- Heat vegetable oil in wok or large sauté pan over medium-high heat (Make sure the oil is hot, but don't let it get to the smoking point!)
- Carefully add the coated chicken pieces to the pan to stir fry them for about 5 to 7 minutes stirring them frequently to get a little browned on all sides of the pieces. (Make sure the internal temperature of all of the chicken reaches at least 165°F before removing from the pan.); cook in batches if needed and set aside keeping chicken warm while you make the sauce in the same pan.
- Drain most of the vegetable oil from the pan but leave a little to combine with the chili oil, turn the heat down to medium, and add the minced green onion, minced garlic and ginger paste to the pan, stirring constantly for about 1 minute.
- Mix the soy sauce, water, brown sugar, rice vinegar and additional corn starch together in a small bowl to make a slurry.
- Whisk the soy sauce mixture into the pan until well combined, and simmer the mixture for several minutes until it reaches your desired thickness. (If it gets too thick for you, add a little more water or soy sauce.)
- Place the cooked chicken back into the pan with the green onion pieces and toss to coat all of the chicken evenly.
- Serve over fried rice, steamed jasmine rice or your favorite Asian noodles.
NOTES
Need a healthier option or have dietary restrictions? Use a nonstick pan and cooking spray instead of canola oil to brown your chicken pieces.
Replace the brown sugar with a brown sugar substitute.
Make it gluten free by using Tamari (a gluten free soy sauce) and make sure the rice vinegar is a GF brand or substitute with lemon juice to add the tanginess.
