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Mongolian Chicken
Ingredients
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1½ pounds boneless skinless chicken breasts, cut into thin strips
- ¼ cup sherry
- ¼ cup hoisin sauce
- 3 tablespoons minced fresh cilantro
- 1 tablespoon sugar
- 1 teaspoon Mongolian fire oil or sesame oil
- 2 tablespoons canola oil, divided
- 2 cups fresh pea pods, cut into thirds
- 3 plum tomatoes, seeded and cut into 1-inch pieces
- 1 garlic clove, minced
- 1 tablespoon minced fresh gingerroot
- Hot cooked rice
To Make Mongolian Chicken
- In a shallow dish, combine soy sauce, cornstarch, and brown sugar. Add chicken; turn to coat. Let stand at room temperature for 30 minutes.
- Meanwhile, in a small bowl, combine sherry, hoisin, cilantro, sugar, and Mongolian fire oil until smooth; set aside. Drain chicken and discard marinade.
- In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm.
- Stir-fry the pea pods, tomatoes, garlic, and ginger in remaining oil until crisp-tender, 2–4 minutes.
- Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
Original Recipe