Description
A quick and delicious recipe for Mongolian Chicken Stir-Fry that combines tender chicken with vibrant vegetables in a savory sauce.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup green onions, chopped
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 cup broccoli florets
- 1 cup bell peppers, sliced (any color)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the green onions, garlic, and ginger. Sauté for about 1 minute until fragrant.
- In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and water until smooth. Pour this mixture into the skillet and bring to a simmer.
- Add the broccoli and bell peppers to the skillet. Stir to coat the vegetables in the sauce and cook for about 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet and toss everything together until heated through and well combined. If desired, sprinkle with red pepper flakes for added heat.
- Serve hot over rice or noodles.
Notes
- For a sweeter flavor, add an extra tablespoon of brown sugar.
- You can also substitute the chicken with tofu for a vegetarian option.
- For added crunch, top with chopped peanuts or sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg