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Mongolian Chicken

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
  • Total Time
    Prep: 20 min. + marinating Cook: 15 min.
  • Makes
    4 servings

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

Directions

  • 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
Nutrition Facts: 1-1/2 cups equals 376 calories, 13g fat (2g saturated fat), 94mg cholesterol, 651mg sodium, 23g carbohydrate (14g sugars, 3g fiber), 38g protein.