Mongolian Chicken

Mongolian chicken is a relatively simple dish that is quick and easy to make.  The combination of the Asian sauces to make the marinade is really what elevates this dish to a incredibly tasty meal.

This chicken is marinated then cooked in the wok along with the spring onion and snow peas.  The marinade is the special part of this dish.  The combination of Asian sauces and spices provides a beautiful sweet and savoury mix that soaks into the rice that is served with the dish for a wonderful, simple, quick & easy dinner.

This is the type of meal where you can easily ‘mix & match’ or add additional vegetables to your preference.  Broccoli and capsicum are always good options to add.

Wok cooking is usually easy with not too much mess to clean up.

Print Recipe

Mongolian Chicken

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 2 tsp Corn Flour
• 1/2 tsp Chinese Five Spice
• 1/4 cup Chinese Rice Wine
• 2 cloves Garlic crushed
• 1 tspb Ground Ginger
• 4 tsp Soy Sauce
• 2 large Chicken Fillets use breast fillets, cut into bite size pieces
• 2 tbsp Peanut Oil
• 1 Brown Onion diced
• 3 Spring Onions cut into 4cm lengths
• 1/3 cup Hoisin Sauce
• 2 tsp Sesame Oil
• 250 g Snow Peas
• Steamed Jasmine Rice to serve

Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 2 tsp Corn Flour 1/2 tsp Chinese Five Spice 1/4 cup Chinese Rice Wine 2 cloves Garlic crushed 1 tspb Ground Ginger 4 tsp Soy Sauce 2 large Chicken Fillets use breast fillets, cut into bite size pieces 2 tbsp Peanut Oil 1 Brown Onion diced 3 Spring Onions cut into 4cm lengths 1/3 cup Hoisin Sauce 2 tsp Sesame Oil 250 g Snow Peas Steamed Jasmine Rice to serve

Instructions

1. In a medium bowl, add corn flour, Chinese five spice, Chinese Rice wine, garlic, ginger and 2 tsp soy sauce. Stir to combine
2. Add chicken pieces & toss to coat with the marinade. Cover with plastic wrap and place in the refrigerator for about 30 minutes.
3. Heat 1 tbsp peanut oil in a wok over high heat.
4. Remove chicken from marinade, set the marinade aside, and add chicken pieces to the wok. Cook until browned then remove from wok and set aside.
5. Wipe wok clean with paper toweling, return wok to heat, then add 1 tbsp peanut oil.
6. Add brown onion and spring onions and stir-fry for about 2-3 minutes to allow onion to soften.
7. Return chicken to wok. Add snow peas, marinade, hoisin sauce, 2 tsp soy sauce & sesame oil. Stir-fry for 2-3 minutes until chicken is heated through and sauce thickens a little.
8. Remove from heat and serve with rice