Best Mongolian Barbecued Breast Of Chicken Recipes

MONGOLIAN CHICKEN

Mongolian Chicken image

If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound chicken breast tenderloins, cut into thin strips
¼ cup cornstarch
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon ginger puree
1 teaspoon Sriracha sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup brown sugar
½ cup soy sauce
4 green onions, chopped

Steps:

Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g

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 BARBECUED BREAST OF CHICKEN

Mongolian Barbecued Breast of Chicken image

with reddened annatto rice. (makes 3 1/2 cups rice). The marinade is absolutely fabulous. Very simple recipe even though the ingredients are long. from chef2chef.

Provided by MarraMamba

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 25

Ingredients

3/4 tablespoon ginger, peeled and minced
3 garlic cloves, minced
1 shallot, peeled and minced
1 tablespoon cilantro leaf, roughly chopped
1/4 cup spanish sherry wine vinegar
1/8 cup hoisin sauce
1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
1 1/2 tablespoons plum sauce
1 1/2 tablespoons creamy peanut butter
1 1/2 tablespoons honey
1 1/2 teaspoons salsa, sriracha
4 (8 -10 ounce) chicken breasts, with one small wing bone attached
1 cup raw long grain rice
2 tablespoons annatto oil
2 tablespoons butter
4 garlic cloves, peeled and minced
1 scotch bonnet pepper, stem and seeds discarded and minced
1/2 onion, diced medium small
1 carrot, peeled and diced med. small
1 stalk celery, cleaned and diced med. small
2 small bay leaves, broken
salt and pepper, to taste
1 1/4 cups chicken stock

Steps:

Combine all ingredients for the marinade including chicken, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.
Make rice:.
In a saucepot heat the prepared annatto oil and the butter on medium high heat.
Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well. Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veg.) Stir frequently.
Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving if desired.
Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.

Nutrition Facts : Calories 809.5, Fat 36.6, SaturatedFat 11.4, Cholesterol 162.9, Sodium 899.6, Carbohydrate 61.8, Fiber 2.5, Sugar 12.8, Protein 56.2