Mongolian Chicken Recipes

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MONGOLIAN CHICKEN



Mongolian Chicken image

This is a different, fun way to make chicken. It has a lot of flavor and a bit of heat for good measure. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/4 cup sherry
1/4 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

Steps:

  • In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes., Meanwhile, in a small bowl, combine the 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 vegetables are 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.

Nutrition Facts : Fat 13g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 38g protein.

INSTANT POT® MONGOLIAN CHICKEN



Instant Pot® Mongolian Chicken image

Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner.

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
4 boneless chicken breast, cut into cubes
1 cup chicken broth
½ cup brown sugar
½ cup soy sauce
1 carrot, chopped
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
2 tablespoons cornstarch
¼ cup water
1 teaspoon sesame seeds

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
  • Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 23.4 g, Cholesterol 40 mg, Fat 6.5 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 1.1 g, Sodium 1439.2 mg, Sugar 18.4 g

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