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Mongolian Chicken

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 4
Despite being conquerors and overlords, the Mongols were never really assimilated into China. And although the Mongols were already rulers of a world empire, the Han Chinese looked down on them as barbarians.
For Marinade:
2 teaspoons peanut oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons cornstarch
10 oz boneless, skinless chicken breasts, cut on the diagonal into 1/4-inch thick and 2-inch long slices

1/2 teaspoon minced (finely chopped) garlic
2 teaspoons freshly ground dried chili
1/2 teaspoon finely chopped onion
2 teaspoons cold water
2 teaspoons sugar
1 tablespoon peanut oil
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1/3 cup Family Chicken Broth
1 teaspoon dark soy sauce
4 chinese dried mushrooms (available at Chinese stores), soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, and caps halved
1/2 small red bell pepper, cut into 1-inch triangles
3 scallions (spring onions), mainly white parts, cut into 2-inch lengths
1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water, for thickening
1 teaspoon sesame oil
2 teaspoon ground bean sauce (mo si jeung) (available at Chinese stores)
Other necessary recipes:
Family Chicken Broth
Mongolian Chicken Recipe at
Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.

Heat a wok, add the peanut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2-3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.

Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish. Serve hot.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 280
Fat. Total: 20g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 263mg
% Cal. from Fat: 64%
Cholesterol: 52mg
Protein: 16g
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