Chinese Mongolian Chicken

mongolian chicken with rice in a grey bowl

In just 20 minutes, you can enjoy a fast and effortless Chinese Mongolian Chicken dish that's both healthy and bursting with Asian flavors. This version puts a nutritious spin on Mongolian Chicken Rice, featuring a mouthwatering sweet and savory sauce and vibrant veggies that add a pop of color to your plate.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 570kcal

Author Kim

Ingredients

For the Chicken

500 grams / 1 pound skinless Chicken Breasts chopped into 4 cm pieces
⅓ cup Cornflour or cornstarch
2 tablespoons vegetable oil

For the Sauce

1 tablespoon Garlic paste or 2 cloves garlic, crushed
1 tablespoon Ginger paste or finely grated fresh ginger
1 Diced Red Chilli chopped finely (or 1 teaspoon red chili flakes)
2 Teaspoons Sesame Oil toasted or plain
2 Tablespoons Soy Sauce
4 Tablespoons Hoisin Sauce
2 Tablespoons Brown sweetener that measures like sugar
⅓ Cup water

Veges

12 Green Beans (diced into 3 cm lengths)
1 small Zucchini (chopped into rounds)
1 small Red Capsicum/Bell Pepper (roughly chopped)

To Serve

2 cups Rice cooked
Sesame seeds to garnish
Green onions to garnish

Instructions

Flour the chicken: Add cornflour to a ziplock bag and add the chicken. Toss to coat the chicken.
500 grams / 1 pound skinless Chicken Breasts, ⅓ cup Cornflour or cornstarch
Cook Chicken: Heat non stick skillet/pan on high and add the oil. Remove chicken from the bag and add to pan, frying off chicken for about 10 min or until golden and crispy.
2 tablespoons vegetable oil
Add veges: Add veges to the pan and toss for 3 minutes until just cooked
1 small Zucchini (chopped into rounds), 1 small Red Capsicum/Bell Pepper (roughly chopped), 12 Green Beans (diced into 3 cm lengths)
Sauce: Whisk the sauce ingredients in a small jug and pour into the pan, stirring through evenly coating the chicken and vegetables. Once sauce is heated through and covering everything, remove from heat and serve with rice. Garnish with sesame seeds and green onions.
1 tablespoon Garlic paste, 1 tablespoon Ginger paste, 1 Diced Red Chilli, 2 Teaspoons Sesame Oil, 2 Tablespoons Soy Sauce, 4 Tablespoons Hoisin Sauce, 2 Tablespoons Brown sweetener that measures like sugar, ⅓ Cup water

Notes

Chicken: I use skinless chicken breast for this recipe to keep it lower in fat and the chicken breast also cooks quicker. However you can certainly use skinless chicken thighs in the same manner, however the calories will be slightly more and they will take a little longer to cook.
Cornstarch: This is used to coat the chicken to help it to brown and crisp and to make the sauce thicken. Also called cornflour.
Vegetable Oil: used for lightly shallow frying the chicken pieces. Alternatively canola oil, grapeseed oil, sunflower oil, or canola oil may be used.
Sesame Oil: a little of this added to the sauce adds an earthiness and smokiness to the sauce. Toasted or untoasted sesame oil both work equally well.
Sweetener: any type of granulated sweetener that measures like sugar is fine to use. My preferred varieties are granulated stevia and monkfruit. For this particular recipe, I used Raw Earth Brown monkfruit which looks like brown sugar. I buy mine from the baking aisle at the supermarket. Alternatively you could use honey however this will change the amount of calories.
Soy Sauce: light or regular soy sauce will work well here. Avoid sweet soy sauce (Kecap Manis), or dark soy as they don’t work well – too sweet and too bitter.
Hoisin Sauce: this is the secret ingredient for Mongolian sauce and add is the savory base of the sauce.
Long Red Chili: This is optional and provides a little spice and heat but its not overpowering. Alternatively you could use red chilli flakes.
Garlic and Ginger: Whilst fresh ginger and garlic will almost always give a more pleasing flavor, I often use garlic paste and ginger paste from the jars as this is what I typically have on hand.
Storing Leftovers: store the chicken (without the rice) in an air tight container in the fridge for upto 3 days.
Nutritional information includes half a cup of brown rice to serve.

Nutrition