I love the flavors of Mongolian Chicken. I did not know it was so easy to make and didn’t require many so special ingredients. This is great for a weeknight meal and for a family.
When I first made this recipe, my husband was a bit skeptical on how it would taste. He was expecting it to taste like a restaurant, and he clearly didn’t have confidence in me. So, his expectations were really high. He tried this, and said it was better than at a restaurant! Whew….. Now it’s a recipe I make regularly at our home. It’s quick to make and so delicious.
Ingredients
I buy boneless skinless chicken breasts. Oftentimes our local grocery store will have them on sale for $1.99 per pound and in a big 3 pound package. That’s a lot of meat that has very little to waste, no fat, no bones, no skin. Just all meat. Typically, I will divide that package in two and we will have Mongolian chicken one night and something else the next night. So, it works out great for us.
I slice the chicken into very thin strips with a scary sharp meat knife that slices through meat like its butter. It really only takes me a couple of minutes to slice the chicken. You can buy the chicken breast already thinly sliced at your grocery store too.
Put the cornstarch into a resealable bag and as I slice the chicken I add them to the bag. Once all the chicken is in the bag, I seal it and work the chicken around in the cornstarch until everything is coated well and there is no loose cornstarch in the bag. It should all coat the chicken.
The sauce is made with minced garlic, pepper flakes, soy sauce, water, and brown sugar. The pepper flakes add the heat, but 1/8 tsp isn’t much. So, if you like more heat, you can easily add more.
There is shredded coleslaw mix in the recipe too. I know that is not typical of Mongolian Chicken, but I felt it needed a vegetable of some sort. That must be the mom in me. The coleslaw works great and cooks up quickly. We’ve used a broccoli slaw, and it worked great too.
I believe the rice can make or break this recipe. My preference is Jasmine rice. The flavor and texture of Jasmine Rice makes it seem more authentic. If you have too much rice it can easily be made into fried rice for another meal too.
Cooking
The corn starch coated chicken gets fried in a large fry pan in hot oil. Fry the chicken in batches to prevent the pan from getting overcrowded. You want a good crisp on the chicken. It’ll only take a minute or two per side. Remove them when done and set aside. Just repeat until all the chicken is cooked.
Cooking the Jasmine rice is really simple to make in a medium saucepan on the stove. Jasmine rice really adds to the flavor of this Mongolian Chicken. I usually start the rice first and I follow the package directions. Once it’s done, I remove it from the heat and keep a lid on it. I’ll fluff it up with a fork right before serving.
Serving
To serve put a serving of rice on the plate and add the chicken. Top it off with some very thin slices of green onion. The green onion helps make it look pretty, but it does add to the flavor too. I’m not a huge raw onion flavor person, but I like the little onion kick the green onions give.
Grape Salad or Pineapple Fruit Salad are great side dishes to serve with Mongolian chicken too.
Give it a try this week!
Happy Cooking!
Mongolian Chicken & Rice
Ingredients
- 1½ lbs Chicken Breast Boneless, Skinless, Thinly Sliced
- ⅓ cup Corn Starch
- 1 tsp Salt & Pepper to taste
- 4 tbsp Canola Oil
- 4 cloves garlic minced
- ⅛ tsp Pepper Flakes
- ⅓ cup Soy Sauce low sodium
- ½ cup Water
- ⅓ cup Brown Sugar
- 1½ cups Cole Slaw mix
- 6 servings Jasmine Rice
- 6 tbsp Onion greens
Instructions
- In a saucepan prepare the Jasmine rice according to the package directions.
- In a resealable bag put in the corn starch and add salt & pepper to taste.
- Slice the chicken breasts steak into thin strips, about 1/4 inch thick. As you cut the meat add it to the corn starch bag. Rub the bag to coat the chicken pieces with the corn starch.
- Place oil in a large fry pan and heat up to medium heat. Add the corn starch coated chicken a few pieces at a time and fry until cooked, flipping to cook each side. It should be less than a minute per side. Remove the cooked pieces and set aside. Repeat the process until all of the chicken has been fried.
- Cook the garlic, pepper flakes, soy sauce, water, and brown sugar to the fry pan.
- Add in the chicken and the coleslaw mix. Cook until the sauce is thickened and the coleslaw is wilted.
- Serve the meat and coleslaw mixture over the cooked rice with finely sliced green onions on top.
Thank You ! ❤️