Mongolian Chicken Stir-Fry

$- 1 lb boneless, skinless chicken thighs, sliced - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 medium onion, sliced - 2 cloves garlic, minced - 1 inch piece of ginger, grated - 1 bell pepper, thinly sliced - 1 cup snow peas - 3 green onions, chopped - 3 tablespoons soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon sesame oil - 1 teaspoon red chili flakes (optional) - Salt and pepper to taste - Cooked rice or noodles for serving Use 1 pound of chicken thighs for juicy meat. Slice them thinly for quick cooking. Coat the chicken in cornstarch for a crispy finish. A medium onion adds sweetness. Minced garlic and grated ginger give strong flavors. Choose your favorite bell pepper color for flair. Snow peas add crunch and color. Chopped green onions make a fresh topping. For sauces, soy and hoisin create depth. Sesame oil adds richness. Red chili flakes can spice it up. Adjust salt and pepper to your taste. If you prefer chicken breast, use that instead. For a gluten-free option, swap soy sauce for tamari. You can replace hoisin sauce with a mix of soy sauce and sugar. Any firm vegetable works, like broccoli or carrots. For a vegan version, try tofu or tempeh. If you can't find snow peas, snap peas work well too. {{ingredient_image_1}} 1. Start by placing the sliced chicken in a bowl. Add cornstarch and toss well. This step helps make the chicken crispy. 2. Heat 1 tablespoon of vegetable oil in a large skillet or wok on medium-high heat. Once hot, add the chicken in a single layer. Cook for 4-5 minutes, until golden brown and cooked through. Remove the chicken and set it aside. 3. In the same skillet, pour in the remaining tablespoon of vegetable oil. Add the sliced onion, minced garlic, and grated ginger. Sauté for 1-2 minutes until you smell the aromas. 4. Toss in the sliced bell pepper and snow peas. Stir-fry for 2-3 minutes until the veggies are bright and tender. 5. Return the cooked chicken to the skillet. Pour in soy sauce, hoisin sauce, sesame oil, and red chili flakes if you want some heat. Stir to combine and let it cook for another minute. 6. Add the chopped green onions and stir one last time. Season with salt and pepper to your taste. 7. Serve the Mongolian Chicken Stir-Fry over cooked rice or noodles. Top with more green onion if you like. Using high heat in the skillet helps to sear the chicken quickly. Searing gives it a nice crust and locks in moisture. When cooking the vegetables, stir-frying them at high heat keeps their color bright and crunch intact. This method keeps flavors fresh and vibrant. - Always use boneless, skinless chicken thighs. They stay juicy and tender. - Cut the chicken into thin strips for even cooking. - Make sure not to overcrowd the pan. This helps the chicken sear better. - You can marinate the chicken in soy sauce for 15 minutes for added flavor. To get your chicken crispy, start with cornstarch. Coat the chicken strips fully. This will help create a crunchy crust. Use a hot skillet for cooking. Heat the oil until it shimmers. Place the chicken in a single layer. Don’t crowd the pan, or the chicken will steam instead of fry. Cook for about 4-5 minutes per side until golden brown. To boost flavor, try adding a splash of rice vinegar. This adds a tangy kick. You can also toss in a tablespoon of honey. It will balance the saltiness of the soy sauce. For extra crunch, throw in some nuts like cashews or peanuts. Add red chili flakes for heat, or use fresh chili for a bolder taste. One mistake is not preheating the pan. A cold pan won’t sear the chicken well. Another is overcooking the veggies. They should stay bright and crisp. Don’t skip the ginger and garlic; they add essential flavor. Lastly, avoid adding too much salt. Soy sauce already has salt, so taste first before seasoning. Pro Tips Use High Heat: Cooking over high heat helps to achieve that signature stir-fry texture and keeps vegetables crisp and colorful. Prep Ingredients Ahead: Have all your ingredients chopped and ready to go before you start cooking; stir-frying is a quick process! Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personalized touch! Don’t Overcrowd the Pan: If you're making a larger batch, cook the chicken in batches to prevent steaming and ensure it gets crispy. {{image_2}} You can make a vegetarian version using tofu or tempeh. Press the tofu to remove water. Cut it into cubes and marinate in soy sauce. Stir-fry it just like you would the chicken. For a vegan option, skip the hoisin sauce or find a vegan brand. You can also use vegetable broth instead of chicken broth for added flavor. If you want to switch up your protein, try shrimp or beef. For shrimp, just peel and devein them. Add them to the skillet right after the garlic and ginger. For beef, slice it thinly against the grain. Cook it until it’s browned before adding the veggies. Both options will give a different but tasty twist. Feel free to mix in other veggies. Broccoli, carrots, and mushrooms work great. You can also toss in baby corn or bok choy for extra crunch. The key is to keep the colors bright and the textures varied. This adds not just flavor but also makes your dish look beautiful. To keep your Mongolian Chicken Stir-Fry fresh, store leftovers in an airtight container. Place the cooled stir-fry in the fridge within two hours of cooking. It will stay tasty for about three to four days. If you have extra sauce, keep it separate for better texture. When you are ready to enjoy leftovers, reheat them gently. Use a skillet on medium heat. Add a splash of water or broth to keep it juicy. Stir often until hot, about five minutes. You can also use the microwave. Heat in short bursts, stirring in between, for even warmth. You can freeze Mongolian Chicken Stir-Fry for later. Make sure it cools completely first. Store it in a freezer-safe container or a zip-top bag. Remove as much air as possible. It freezes well for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. Mongolian Chicken Stir-Fry is a tasty dish. It features chicken, veggies, and a rich sauce. This meal has roots in Chinese cooking. It combines flavors like soy sauce and hoisin sauce. The chicken is crispy and tender. Fresh vegetables add a nice crunch. You can serve it over rice or noodles. This dish is quick to make and is perfect for busy nights. Yes, you can make Mongolian Chicken Stir-Fry ahead of time. Cooked chicken and veggies can stay fresh in the fridge. Store them in an airtight container. They will last for about three days. Reheat your dish on the stove or in the microwave. Add a splash of water to keep it moist. This makes for a quick meal later on. You can serve Mongolian Chicken Stir-Fry with rice or noodles. Both options soak up the sauce well. For a fresh touch, add a side salad. You can also offer spring rolls or dumplings. These sides make the meal feel complete. Enjoying it with friends or family makes it even better! Mongolian Chicken Stir-Fry is a simple and tasty dish. We covered ingredients, prep tips, and cooking techniques. I shared how to create a crispy chicken and add flavor. You can also customize it with veggie or protein swaps. Storing and reheating tips make sure none goes to waste. Now you can enjoy this dish fresh, tasty, and easy to make. Try the variations to make it your own! Happy cooking!$

Mongolian Chicken Stir-Fry

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

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Prep Time 15

Cook Time 15

Total Time 30

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
1 medium onion, sliced
2 cloves garlic, minced
1 inch piece of ginger, grated
1 bell pepper thinly sliced (choose your favorite color)
1 cup snow peas
3 green onions chopped
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 teaspoon red chili flakes (optional for heat)
to taste salt and pepper
as needed cooked rice or noodles for serving

Instructions

In a bowl, combine the sliced chicken and cornstarch. Toss until the chicken is evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer and cook until golden brown and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the sliced onion, minced garlic, and grated ginger for about 1-2 minutes until fragrant.
Add the sliced bell pepper and snow peas to the skillet. Stir-fry for an additional 2-3 minutes until they are bright in color and just tender.
Return the cooked chicken to the skillet. Add soy sauce, hoisin sauce, sesame oil, and red chili flakes (if using). Stir to combine everything well and allow the flavors to meld for another minute.
Toss in the chopped green onions and give a final stir. Season with salt and pepper to taste.
Serve the Mongolian Chicken Stir-Fry over cooked rice or noodles, garnishing with additional green onion if desired.

Notes

Feel free to adjust the heat level by adding more or fewer chili flakes.

Keyword chicken, Mongolian, quick meal, stir-fry