Mongolian Chicken (A Cooking Recipe From My Home in Inner Mongolia)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats with a milder flavor.

Cut the chicken into thin strips and place in a bowl.

Add the rice wine, light soy sauce, 1 Tbsp brown sugar, egg white, and cornflour.

Mix all ingredients together and leave to marinate for 30 minutes.

Finely chop the garlic and ginger.

Chop spring onions into 1 inch in length and keep the white and green parts separately.

Deseed the chilli pepper and cut into strips.

Place the oyster sauce, hoisin sauce, dark soy sauce, remaining brown sugar, sesame oil, black pepper, chicken stock in a bowl, mix well.

Heat 1 Tbsp of oil in a wok over high heat.

Place the chicken and stir fry for 4 minutes.

Add the ginger, garlic, and the white part of the spring onion in the wok and fry for a minute.

Add the chilli pepper and stir fry for 30 seconds.

Add the sauce mixture, stir and cook for a minute.

Add the green part of the spring onions and stir.

Remove, serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens