Mongolian Chicken Dry Style Recipes

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

Ingredients

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.

MONGOLIAN CHICKEN DRY STYLE

Mongolian Chicken Dry Style image

Make and share this Mongolian Chicken Dry Style recipe from Food.com.

Provided by foodart

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

6 chicken thighs, boneless, slice 1/2 inch
1 teaspoon garlic, minced
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon red chili pepper
1 teaspoon sugar
1/2 teaspoon baking powder
2 tablespoons cornstarch
4 tablespoons flour
3 tablespoons peanut oil
2 stalks green onions, minced

Steps:

In a mixing bowl add all ingredients together, but the oil and green onion. The chicken mixture will be doughy. Marinade for 1 hour.
Heat a large nonstick skillet add 3 tablespoons oil and pour marinade chicken into the skillet and pan-fry to a golden brown and turn over and pan-fry the other side. Serve over hot rice and top with green onion.

Nutrition Facts : Calories 457.6, Fat 32.9, SaturatedFat 7.9, Cholesterol 118.4, Sodium 942.7, Carbohydrate 12.6, Fiber 0.6, Sugar 1.3, Protein 25.6

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