MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is usually cheaper.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has healthy fats, while canola oil is often more affordable.

Cut broad flattish slices from chicken breasts.

Marinate the chicken pieces with white pepper powder, salt, and light soy sauce for 10 minutes.

Separate the egg white from the yolk and mix with cornflour and oil; set aside for 10 minutes.

Peel and julienne the ginger and chop the garlic cloves.

Prepare the spring onions by cutting the whites and greens as specified.

Mix all ingredients for the Mongolian Stir Fry Sauce in a small bowl and set aside.

Prepare the corn slurry by mixing cornflour with water and set aside.

Heat oil in a pan for deep frying and fry the battered chicken pieces until light brown, about 5-6 minutes.

In a wok, heat 1.5 tbsp oil, add ginger, garlic, and red chilli flakes; stir-fry for 1 minute.

Add spring onion whites and stir-fry for another minute.

Add the Mongolian sauce and 3-4 tbsp water; cook on medium heat for 1 minute.

Add the fried chicken pieces and stir-fry for 1 minute until coated with sauce.

Add most of the spring onion greens and stir-fry for 30 seconds.

Incorporate the corn slurry and additional water if needed; stir-fry until combined, about 1 minute.

Finish with sesame oil, mix, and garnish with remaining spring onion greens before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens