Beautiful Orange Mongolian Chicken Food

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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

Categories     Entree     Main Course

Time 15m

Number Of Ingredients 16

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

Mongolian chicken. An Americanized Asian dish, but no less delicious for it. Crispy chicken, in a sweet & spicy sauce, Mongolian Chicken is so easy to make!

Provided by Bill

Categories     Chicken

Time 35m

Number Of Ingredients 11

12 ounces boneless skinless chicken breast or thighs ((340g, pat dry with paper towels and cut into ¼-inch thick slices))
1 tablespoon vegetable oil ((plus ⅓ cup for frying))
1/4 cup cornstarch
1 teaspoon ginger ((julienned or minced))
5 dried red chili peppers ((optional))
2 cloves garlic ((chopped))
3 scallions ((cut on a diagonal into 1-inch slices))
2 1/2 tablespoons soy sauce
2 tablespoons brown sugar
¼ cup hot water or low sodium chicken stock
2 tablespoons cornstarch ((mixed with 1 tablespoon water))

Steps:

  • Mix the sliced chicken with 1 tablespoon of oil, until the pieces are evenly coated. Dredge all of the chicken in the cornstarch, shaking off the excess until the chicken is just lightly coated.
  • Heat ⅓ cup oil in a wok over high heat. At this point, if the chicken has absorbed the cornstarch and gets moist again, dredge the pieces again before frying. Just before the oil starts to smoke, spread the chicken pieces evenly in the wok, and fry for 1 minute, or until browned and crispy.
  • Turn the chicken, and let the other side fry for another 30 seconds or until browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The chicken should be fried on all sides with a crusty coating.
  • Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium high heat. Add the ginger fry for 20 seconds, until fragrant. Add the dried chili peppers, if using, the garlic, and the white portions of the scallions. Stir fry for another 15 seconds, and add the soy sauce, brown sugar, and chicken stock (or water). Bring the sauce to a simmer, and stir constantly until the brown sugar is completely dissolved.
  • Let the sauce simmer for another 2 minutes, and slowly stir in the cornstarch-water mixture until the sauce coats the back of a spoon. Add the chicken and the green portions of the scallions. Toss everything together for another 10 seconds.
  • There should be almost no liquid--the sauce should cling to the chicken. If you still have excess sauce, add more of the cornstarch slurry, and increase the heat slightly. Stir until thickened.

Nutrition Facts : Calories 210 kcal, Carbohydrate 19 g, Protein 20 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 733 mg, Fiber 1 g, Sugar 7 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

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

BEAUTIFUL ORANGE MONGOLIAN CHICKEN



Beautiful Orange Mongolian Chicken image

Make and share this Beautiful Orange Mongolian Chicken recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Curries

Time 2h

Yield 2 serving(s)

Number Of Ingredients 17

200 g chicken breasts, cut into small pcs.
3 tablespoons Heinz ketchup (or your favourite brand)
1 teaspoon vinegar
1 cup water, mixed with
1 chicken bouillon cube (I use Maggi brand)
4 tablespoons oil
2 spring onions, white part only,finely chopped
2 spring onions, green part only,cut into 1 inch pieces
2 tablespoons cornflour
1 teaspoon red chili powder
9 garlic flakes, crushed
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornflour
1 tablespoon oil
1 pinch red food coloring

Steps:

  • Prepare the marinade by mixing together all the ingredients mentioned under"For marinade" to the beaten egg in a large bowl.
  • Add the chicken pieces to the marinade.
  • Mix the chicken pcs.
  • to coat well in the marinade.
  • Allow to marinate for 30 minutes.
  • Heat oil in a wok.
  • Add the marinated chicken pieces.
  • Stir-fry for 4 minutes.
  • Drain on clean paper towels.
  • Keep aside.
  • Heat 2 tbsps.
  • of oil in a frying pan.
  • Add the red chilli powder and the crushed garlic.
  • Then stir-fry for 2-3 minutes.
  • Add the chicken pieces, increase heat, and allow to cook lightly for a few minutes or until the chicken has cooked well.
  • Then, remove the chicken pieces onto a clean plate and keep aside.
  • To the remaining oil, add the white spring onions and stir-fry briefly.
  • Add the water mixed with the chicken cube.
  • Bring to a boil.
  • Lower flame and stir in the ketchup.
  • Add sugar and salt to taste.
  • Mix well.
  • Dissolve the cornflour in 1/2 cup of water.
  • Add this cornflour-water mixture to the curry.
  • Stir till the sauce thickens.
  • Add the chicken pieces and the green portion of the spring onions.
  • Cook for a minute.
  • Add the vinegar and then remove from heat.
  • Serve hot with naans or kulchas or rotis or parathas and/or my salt free and oil free white Basmati rice{recipe posted separately}.
  • Enjoy!

Nutrition Facts : Calories 590.4, Fat 46.7, SaturatedFat 8, Cholesterol 157.3, Sodium 1439.2, Carbohydrate 17.9, Fiber 2.3, Sugar 6.4, Protein 26.3

MONGOLIAN CHICKEN



Mongolian Chicken image

Found this on Dinner then Dessert website, posted by Sabrina. It is a very tasty Asian dish - with take out quality

Provided by TiffanyH 2

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb flank steak
1/4 cup cornstarch
1/4 cup canola oil
2 teaspoons fresh ginger, minced
1 tablespoon garlic, minced
1/3 cup soy sauce
1/3 cup water
1/2 cup dark brown sugar
4 scallions, cut into 2 inch pieces

Steps:

  • slice steak thin, against the grain. if it is difficult, partially freeze it to cut better.
  • Put into ziplock bag with the cornstarch, shake to coat and leave leave sit while you make the sauce.
  • Heat canola oil in pan, if you make a larger batch or you pan isnt big enough, cook in batches. We're aiming to sear the meat. Don't over crowd.
  • Remove from pan when cooked through.
  • Add ginger and garlic and saute for 10-15 seconds.
  • Add soy sauce, water, and dark brown sugar and bring to a boil.
  • Add steak back in and let sauce thicken for 20-30 seconds.
  • If the sauce isn't as thick as you'd like, mix cornstarch with a little water and add it in per preference.
  • When it is bubbly and thick, add in green onions and cook for 20-30 seconds, just to warm onions.
  • Serve over rice or noodles.

Nutrition Facts : Calories 465.6, Fat 23.1, SaturatedFat 4.9, Cholesterol 77.1, Sodium 1412.4, Carbohydrate 37.6, Fiber 0.7, Sugar 27.5, Protein 27.1

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