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Mongolian Chicken Recipe

Mongolian Chicken Recipe
Mongolian Chicken Recipe
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Full of flavor, this Mongolian Chicken Recipe is absolutely, without a doubt, the best chicken recipe around. We will guarantee that this Asian recipe will be so much better than any store-bought Mongolian chicken. If you're comparing this recipe to your favorite Chinese restaurant's Mongolian chicken, then you will not be disappointed. This homemade recipe is as good as, if not better than, their recipe. If you have a low tolerance for spicy food, then you can decrease the amount of red pepper flakes and ginger in this recipe. However, if something being "too spicy" is a foreign concept to you, then you can simply add a bit more of the two ingredients. By doing so, you'll have an Asian chicken recipe that has a bit of a kick to it. It's up to you how you'd like to flavor this easy Mongolian chicken recipe.


This is a typical stirfry which uses many Oriental ingredients. They are easily available, inexpensive, and last for a long, long time on the pantry shelf. So, don’t be afraid to buy them and use them in any dish when you want to add an Asian flair.


Want even more healthy chicken recipes? Check out these 17 Heart-Healthy Chicken Recipes!



Cooking MethodSkillet


  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 pound boneless, skinless chicken breasts, cut into 1/2 x 2 inch strips
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice wine
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon fresh garlic, finely minced
  • 1 teaspoon ginger, finely minced
  • 3 green onions, including some of the tops, cut into 1 inch slivers
  • 1 teaspoon red pepper flakes


  1. For the marinade, combine soy sauce, cornstarch, and chicken in a small bowl. Mix very well to completely coat the chicken with marinade.

  2. For the cooking sauce, combine soy sauce, rice wine, rice vinegar, and sesame oil in another small bowl. Set aside.

  3. Place a wok or nonstick, wide deep skillet over high heat. Add 1 tablespoon of the oil, swirling until the oil shimmers. Add the chicken and toss over high heat, stirring constantly until chicken is opaque, about 2 minutes. Remove chicken from the pan, and add the remaining oil.

  4. Stir fry the garlic, ginger, green onion, and pepper flakes until fragrant, about 30 seconds. Stir in the sauce mixture and the cornstarch mixture. Cook, stirring constantly until the mixture begins to boil. Return chicken to the pan, cook and stir one more minute until sauce is thickened.

  5. Serve over white rice and garnish with slivers of green onion tops.

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Serve over white rice ?????150g of rice=10.2 teaspoon sugar?? For example, 1gm of carb will raise person's blood sugar by x so that with each additional gm of carb there is a high likelihood the person will go over normal limits if they have impaired glucose metabolism. This then follows that any diet for someone would be low enough to elicit a mild blood sugar response.


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