Best Mongolian Sauce Grilled Chicken Recipes

MONGOLIAN CHICKEN

Mongolian Chicken image

This Mongolian Chicken is ready in 15 minutes and rivals your favorite Chinese restaurant or takeout version!

Provided by Kimberly Killebrew

Time 15m

Number Of Ingredients 16

Ingredients

1 lb chicken breast or thighs (, cut into thin strips (*Vegetarian/Vegan: use diced tofu tossed in oil and baked in oven until crispy))
1 tablespoon cornstarch (, for coating)
2 tablespoons high heat cooking oil ((I use and recommend avocado oil as a healthy oil with a high smoke point))
1 tablespoon fresh garlic (, minced)
2 teaspoons fresh ginger (, minced)
2 bunches green onions (, cut into 2 inch pieces, white parts kept separate)
For the Sauce:
3 tablespoons hoisin sauce
OR Best Homemade Hoisin Sauce
1 teaspoon sesame oil
¼ teaspoon black pepper
½ cup tamari ((can substitute light soy sauce))
½ cup water
2 teaspoons cornstarch
½ cup brown sugar
or brown sugar alternative

Steps:

Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
Serve immediately with steamed rice, egg noodles or chow mein.

Nutrition Facts : Calories 356 kcal, Carbohydrate 37 g, Protein 26 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1127 mg, Sugar 29 g, ServingSize 1 serving

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 SAUCE GRILLED CHICKEN

Mongolian Sauce Grilled Chicken image

You can use any type of chicken you choose. I have also used this recipe with beef and shrimp. Great served over rice with the sauce or just with the meat as a dipping sauce.

Provided by barbara lentz

Categories Chicken

Time 7h15m

Number Of Ingredients 8

Ingredients

SAUCE AND MARINADE
1 tsp canola oil
1 tsp ginger minced
3 clove garlic minced
1/2 c soy sauce
1/2 c water
1 c brown sugar
6 boneless skinless chicken thighs

Steps:

1. Mix the first 6 ingredients together and marinade the chicken 6 hours.
2. Remove the chicken from the marinade and grill it basting with the marinade until done.
3. Take remainder of marinade and cook on stove top until thickened and serve with chicken

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.