Mongolian Chicken

  • Active Time 15m
  • Total Time 1h 10m
  • Rating ****

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.
New skills and new foods were introduced with the new rule, but the Chinese maintained that all their conquerors had to offer by way of food was goat's milk and smelly cheese. Yet some dishes were adopted and have stayed, most notably the Mongolian hot pot, stewed lamb dishes and stronger-tasting meat dishes, such as Mongolian chicken, with its emphasis on a full-flavored sauce of garlic, chilis, onions and the pungent ground bean sauce.


  • For Marinade:
  • 2 teaspoons peanut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 teaspoons cornstarch
  • 10 ounces 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)

Companion recipe: Family Chicken Broth


Mix the marinade ingredients together and pour over chicken in a large bowl, letting it marinate 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 10 seconds. Add the ground bean sauce mixture and stir-fry for 10 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.

RecID 2589

nutrition information per serving

280 calories; 20g total fat; 52mg cholesterol; 263mg sodium; 8g carbohydrates; 1g fiber; 16g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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