Mongolian Chicken Recipe

Mongolian chicken served over white rice

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This homemade Mongolian chicken recipe pairs juicy chicken breast with crisp veggies and a sweet-and-sticky sauce. So quick and easy!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Chinese

Servings: servings

Author: Kellie

Cost: $15

Equipment

1 skillet or wok

Ingredients

3 boneless skinless chicken breasts
2 tbsp olive oil
2 garlic cloves minced
1 cup chopped onion
1 cup chopped red bell pepper
½ cup fresh orange juice
¼ cup soy sauce
¼ cup brown sugar
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tbsp minced fresh ginger
1 tbsp mirin/sweet rice wine
1 tsp chili garlic sauce
1 tsp fish sauce
½ tsp sesame oil
1 tbsp cornstarch
1 cup chopped green onions
sesame seeds

Instructions

In medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin sauce, rice wine, ginger, mirin, chili garlic sauce, fish sauce, cornstarch and sesame oil. Set aside.
Slice the chicken into bite size pieces. Season with salt and pepper. Set aside.
Place a high sided skillet or wok over medium heat. Add the olive oil and garlic. Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
Add the chicken to the pan and cook for 3-4 minutes or until brown on all sides and cooked through. Transfer the chicken to a plate and keep warm.
Add the onion to the pan, cook for 2 minutes. Stir in the bell pepper, cook for an additional 1-2 minutes,
Add the chicken to the vegetables. Stir to combine.
Pour the sauce over the beef stir fry and toss to combine. Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize.
To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired.

Notes

Mongolian Chicken can be made up to 3 days in advance. Store, refrigerated, in an airtight container. Reheat in a skillet over medium high heat or in the microwave until hot.

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