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Mongolian Chicken

Mongolian Chicken

I like to serve this with a steamed green vegetable, and thick fresh noodles that have been pan-fried in soy sauce and sugar (2 teaspoons light soy sauce and 1/2 teaspoon sugar for each 1/2 pound of noodles).


  • 1 1/2 cups mung bean sprouts
  • 1 pound chicken breasts or thighs, skinless, boneless
  • Chicken Marinade:
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • Sauce:
  • 4 teaspoons hoisin sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons water or chicken broth
  • 2 teaspoons cornstarch mixed into 4 teaspoons water
  • Other:
  • 2 green onions (spring onions, scallions)
  • 1/2 small onion
  • 1 1/2 teaspoons chopped garlic
  • 1/2 teaspoon hot pepper flakes (1/4 teaspoon for a less spicy version)
  • 3 tablespoons vegetable or peanut oil for stir-frying, or as needed


Briefly blanch the mung bean sprouts in boiling water (15 - 30 seconds). Drain thoroughly.

Cut the chicken into cubes that are between 1/2 and 1 inch (it's easiest to do this if the chicken is partially frozen). Add the marinade ingredients. Marinate the chicken for 15 minutes.

While the chicken is marinating, prepare the sauce and remaining vegetables. In a small bowl, combine the hoisin sauce, dark soy sauce, red wine vinegar, sugar and water or chicken broth. Set aside.

In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside.

Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces. Peel and chop the onion and garlic.

Heat a wok on medium high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides. When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked. Remove the chicken. Clean out the wok.

Heat 1 tablespoon oil in the wok. When the oil is hot, add the garlic, green onion and hot pepper flakes. Stir-fry for 15 seconds, then add the chicken back into the pan. Stir-fry briefly, then push to the sides. Add the sauce in the middle. Give the cornstarch/water mixture a quick restir and add to the sauce, stirring. Continue stirring until the sauce thickens.

Add the chopped onion, cook for a few more minutes. Stir in the bean sprouts, cook for another minute, and serve hot.

Yield: 2-4 Servings

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