Why the Mongolian Chicken Is a Great Chicken Dish
When you plunge into the world of Mongolian Chicken, you quickly realize why it stands out as a fantastic chicken dish. The vibrant flavors explode with each bite, creating a delightful balance of sweet, savory, and spicy notes.
I love how the tender chicken absorbs the rich sauce, making every mouthful an experience. The addition of fresh vegetables adds a satisfying crunch, elevating the dish even further.
Plus, it’s quick to prepare, making it perfect for busy weeknights. Trust me, once you try Mongolian Chicken, you’ll find it hard to resist making it a regular in your meal rotation.
Ingredients of Mongolian Chicken
When it comes to whipping up a delicious Mongolian Chicken, having the right ingredients is key to achieving that perfect blend of flavors. This dish is a wonderful mix of savory, sweet, and spicy elements that come together beautifully.
It’s like a party in your mouth, and trust me, you’ll want to gather all the right goodies before you get cooking. So, let’s explore what you’ll need to create this mouthwatering meal.
Here’s a handy list of the ingredients for Mongolian Chicken:
- 10 ounces boneless, skinless chicken breasts (cut diagonally into 1/4-inch thick by 2-inch long slices)
- 2 teaspoons peanut oil (plus 1 tablespoon for cooking)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar (for the marinade)
- 2 teaspoons cornstarch (1/2 teaspoon for thickening, mixed with 2 teaspoons cold water)
- 1/2 teaspoon minced garlic
- 2 teaspoons freshly-ground chilies
- 1/2 teaspoon finely chopped onion
- 2 teaspoons cold water (for the marinade)
- 1 tablespoon shaoxing rice wine (or dry sherry)
- 1/3 cup chicken broth
- 1 teaspoon dark soy sauce
- 4 dried Chinese mushrooms (soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved)
- 1/2 small red bell pepper, cut into 1-inch triangles
- 3 scallions, mainly white parts cut into 2-inch lengths (spring onions)
- 1 teaspoon sesame oil
- 2 teaspoons ground bean sauce (mo si jeung)
Now, let’s talk a bit more about the ingredients. The chicken is the star of the show, and using boneless, skinless breasts keeps it lean and tender.
But if you’re feeling adventurous, you could switch it up with thighs for a juicier bite. Don’t forget about those dried Chinese mushrooms; they really add a depth of flavor that you can’t get from fresh ones.
Plus, soaking them brings them back to life, making them plump and ready to soak up all those wonderful sauces. And if you can’t find shaoxing rice wine, dry sherry is a decent substitute, but just a heads up, it might change the flavor a tad.
So, gather your ingredients, roll up your sleeves, and get ready to enjoy a delightful cooking experience. You might even have a little fun along the way—just try not to spill anything.
I’ve done that more times than I can count, and let’s just say, it leads to more clean-up than cooking!
How to Make Mongolian Chicken
Alright, let’s plunge into the delicious world of Mongolian Chicken. First things first, grab that 10 ounces of boneless, skinless chicken breasts and cut them into those lovely diagonal slices—1/4-inch thick by 2-inch long. It sounds fancy, but you’ve totally got this.
Now, in a bowl, mix together 1/4 teaspoon salt, 1/4 teaspoon sugar, and 2 teaspoons cornstarch. Add your chicken to this mixture, tossing it around like you’re trying to win a cooking competition. Let that marinate while you prep the rest of your ingredients. You’ll thank yourself later for this little step, as it helps lock in all those flavors.
Next, heat up a wok over high heat—if you don’t have a wok, a large skillet works just fine. Add 2 teaspoons of peanut oil and give it a swirl to coat the bottom. Get ready for some aromatic magic because you’re about to stir-fry 1/2 teaspoon minced garlic, 2 teaspoons freshly-ground chilies, and 1/2 teaspoon finely chopped onion for about 5 seconds. Just enough time for that heavenly aroma to waft through your kitchen.
Then, toss in your ground bean sauce mixture that’s made from 2 teaspoons of the sauce, 2 teaspoons cold water, and that pesky 2 teaspoons of sugar. Stir it all together and let those flavors mingle for another 5 seconds.
After the magic is happening in your wok, pour in 1 tablespoon of shaoxing rice wine and then 1/3 cup of chicken broth, followed by 1 teaspoon of dark soy sauce. It’s like a flavor bomb just went off.
Now, add your marinated chicken, those plump, soaked Chinese mushrooms (remember to discard the stems), 1/2 small red bell pepper cut into triangles, and 3 scallions. Stir-fry everything over high heat for about 2 to 3 minutes—don’t be shy, give it a good toss.
Once the chicken is cooked through, reduce the heat slightly and stir in your thickening mixture made from 1/2 teaspoon cornstarch mixed with 2 teaspoons of cold water, allowing it to thicken for a few seconds. Finally, add 1 teaspoon of sesame oil for that fragrant finish.
Serve it hot over rice, and there you have it—your very own Mongolian Chicken masterpiece. Enjoy every bite, and if you spill a little, well, you’ll just have to clean it up later, right?
Mongolian Chicken Substitutions & Variations
If you’re looking to switch things up with your Mongolian Chicken, there are plenty of substitutions and variations to contemplate.
For a healthier twist, try using turkey or tofu instead of chicken. You can also swap out dried mushrooms for fresh ones or even bell peppers for snap peas or broccoli.
If you want more heat, add some crushed red pepper flakes or sriracha. For a gluten-free version, use tamari instead of soy sauce.
Feel free to experiment with different vegetables, like carrots or zucchini, to suit your taste. The possibilities are endless, so have fun customizing your dish!
What to Serve with Mongolian Chicken
To elevate your Mongolian Chicken experience, consider pairing it with a steaming bowl of jasmine rice or fried rice.
The rice absorbs the savory sauce beautifully, enhancing every bite.
I also love adding a side of stir-fried vegetables, like bok choy or snap peas, for a crisp contrast.
If you’re in the mood for something invigorating, a simple cucumber salad with a drizzle of sesame oil complements the dish perfectly.
Finally, don’t forget to serve some crispy wontons or spring rolls as an appetizer; they add a delightful crunch that rounds out the meal beautifully.
Enjoy!
Additional Tips & Notes
While preparing your Mongolian Chicken, keep a few tips in mind to enhance the dish. First, marinate the chicken for at least 30 minutes to let the flavors meld.
Use fresh ingredients whenever possible, especially the garlic and chilies, for a vibrant taste. Don’t skip the sesame oil; it adds a wonderful aroma. If you prefer more heat, adjust the amount of chilies to your liking.
Also, consider adding vegetables like broccoli or snap peas for extra crunch. Finally, serve it over fluffy rice to soak up the delicious sauce.
Enjoy your cooking adventure!