Mongolian Chicken Stir-Fry

$- 1 lb boneless, skinless chicken thighs, sliced into thin strips - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 3 green onions, chopped (white and green parts separated) - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 red bell pepper, sliced - 1 cup broccoli florets - 2 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon honey - 1 teaspoon sesame oil - Salt and pepper to taste - Sesame seeds, for garnish Mongolian Chicken Stir-Fry uses simple ingredients that pack big flavor. The chicken thighs are tender and juicy. They cook well and soak up the sauces. I like to use boneless, skinless thighs for best results. Cornstarch helps create a nice crispy texture. This makes each bite satisfying. The vegetables bring color and crunch. I choose red bell pepper and broccoli. They add sweetness and freshness. Plus, green onions give a nice bite. The mix of soy sauce, hoisin sauce, and honey creates a balanced taste. Sesame oil adds a nutty flavor that ties it all together. Don’t forget the garnishes! Sesame seeds and the green parts of green onions make your dish look pretty. They also add extra texture and taste. With these ingredients, you can make a fun and tasty meal. Enjoy the process of cooking and the joy of sharing this dish with family and friends. {{ingredient_image_1}} Start by slicing 1 pound of boneless, skinless chicken thighs into thin strips. Place the strips in a medium bowl. Add 2 tablespoons of cornstarch. Mix well so every piece is covered. This coating helps the chicken get crispy when cooked. Next, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated chicken. Sauté the chicken for about 5 to 7 minutes. Look for a golden brown color, which means it’s cooked through. After that, remove the chicken from the skillet and set it aside. In the same skillet, add the second tablespoon of oil. Toss in the white parts of 3 chopped green onions, 3 minced garlic cloves, and 1 tablespoon of minced ginger. Sauté this mixture for about 1 minute. You want to smell the wonderful aroma. Then, add the sliced red bell pepper and 1 cup of broccoli florets. Stir-fry for another 3 to 4 minutes until the veggies are tender but still crisp. Now it’s time to bring everything together. Return the cooked chicken to the skillet. Pour in 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of honey, and 1 teaspoon of sesame oil. Add a pinch of salt and pepper to taste. Toss everything well for about 2 minutes until heated through. Finally, remove the skillet from the heat. Garnish with the green parts of the green onions and sprinkle sesame seeds on top. - Alternate Proteins: You can use beef or tofu instead of chicken. Both options add unique flavors. Beef gives a rich taste, while tofu offers a nice, soft texture. - Vegetable Swaps: If you prefer different veggies, try snap peas or carrots. These vegetables cook quickly and add a sweet crunch. You can also use bok choy for a more authentic taste. - Sauce Alternatives: For a twist, swap soy sauce with tamari for a gluten-free option. You can also try teriyaki sauce for a sweeter flavor. Each sauce brings a unique taste to the dish. - Spicy Version: To spice things up, add some red pepper flakes or sriracha. This will give your stir-fry a nice kick. Adjust the amount based on your heat preference. - Different Cuisine Twists: Want to mix it up? Use curry powder for an Indian twist or add lemon grass for a Thai vibe. Each twist brings new flavors and fun to the meal. Play around with spices to find your favorite! Pro Tips Even Coating: Make sure to evenly coat the chicken in cornstarch. This will ensure that every piece gets that delightful crispy texture when cooked. High Heat: Stir-frying requires high heat for quick cooking. Make sure your skillet or wok is hot before adding ingredients to prevent steaming and achieve a nice sear. Fresh Ingredients: Use fresh garlic and ginger for the best flavor. They add a fragrant depth to the dish that dried spices simply cannot replicate. Customize Veggies: Feel free to substitute or add your favorite vegetables. Snap peas, carrots, or even baby corn can be delicious alternatives in this stir-fry. {{image_2}} Refrigeration Tips After your Mongolian Chicken Stir-Fry cools, place it in an airtight container. Store it in the fridge for up to three days. Keep the stir-fry separate from rice or noodles to maintain texture. Freezing Instructions If you want to store leftovers longer, freeze them. Use a freezer-safe container or bag. The stir-fry can last up to three months in the freezer. To avoid freezer burn, squeeze out as much air as you can before sealing. Best Reheating Methods To reheat your stir-fry, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through, about 5-7 minutes. You can also microwave it in short bursts. Stir in between to heat evenly. Enjoy your meal just like the first time! Yes, you can use chicken breast. It will work well in this recipe. Just remember, chicken thighs stay juicier and more flavorful. If you choose breasts, make sure not to overcook them. I love serving this dish over steamed jasmine rice or noodles. You can also add a side of fresh salad. The bright flavors balance the savory stir-fry perfectly. To make this recipe gluten-free, swap soy sauce for tamari. Tamari is a great gluten-free option. Always check labels to ensure other ingredients are gluten-free as well. Yes, you can prepare some parts in advance. You can slice the chicken and chop the veggies. Store them in the fridge until you're ready to cook. This will save you time on a busy day. To reheat, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir until heated through. This way, your stir-fry stays tasty and not dried out. In this blog post, we explored the key ingredients for Mongolian chicken stir-fry, covering chicken, fresh vegetables, and tasty sauces. You learned the step-by-step method to prepare this dish, along with tips to achieve crispy chicken and perfect vegetables. We also discussed various ingredient substitutions and flavor variations to suit your taste. Remember to store leftovers properly for later enjoyment. With these insights, you can create a delicious meal that satisfies everyone. Now, get cooking and enjoy your tasty stir-fry!$

Mongolian Chicken Stir-Fry

A delicious and quick stir-fry featuring tender chicken thighs, colorful vegetables, and a savory sauce.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs, sliced into thin strips
2 tablespoons cornstarch
2 tablespoons vegetable oil
3 pieces green onions, chopped (white and green parts separated)
3 cloves garlic, minced
1 tablespoon ginger, minced
1 piece red bell pepper, sliced
1 cup broccoli florets
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
to taste salt and pepper
for garnish sesame seeds

Instructions

In a medium bowl, coat the sliced chicken with cornstarch, ensuring all pieces are evenly coated. This will help to create a crispy texture when cooked.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and sauté for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil and toss in the chopped white parts of the green onions, minced garlic, and ginger. Sauté for about 1 minute until fragrant.
Add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and add the soy sauce, hoisin sauce, honey, sesame oil, and a pinch of salt and pepper. Toss everything together until well coated and heated through, about 2 minutes.
Remove from heat and garnish with the green parts of the chopped green onions and sesame seeds.

Notes

Serve the stir-fry over a bed of steamed jasmine rice or noodles. You can also sprinkle additional sesame seeds on top for added texture and flavor.

Keyword Chicken, Mongolian, quick meal, stir-fry