MONGOLIAN CHICKEN

This Mongolian chicken is crispy chicken breast slices sautéed in a sweet and salty sauce. A favorite restaurant that tastes even better when you do it at home!

I'm a big fan of Mongolian beef, but I have to say I think I like this easy Mongolian chicken even better. The chicken is perfectly crispy at the edges and the sauce has the perfect balance of flavors.

I recently ordered Mongolian chicken from my local Chinese restaurant instead of my favorite Mongolian beef, and I'm addicted. I decided I had to learn how to prepare this dish at home, and it's been in constant rotation in our house ever since.

HOW DO YOU THE POULET MONGOLIEN?

 This recipe starts with thin pieces of chicken breast. I recommend partially freezing your chicken breasts to make them easier to slice. You can cut your chicken into cubes if it's easier, but I think the long thin slices are better because they have more so that the sauce can hang. The chicken is coated with cornstarch and sautéed until crisp.

Crispy sliced chicken breast in a frying pan.

WHAT IS MONGOLIAN SAUCE MADE OF?

The crispy chicken pieces are coated with Mongolian sauce which is a combination of soy sauce, sesame oil and brown sandiset. This dish also derives its flavor from garlic, ginger and green onions that are added during cooking.

Sliced chicken breast in a frying pan with Mongolian sauce and green onions.

TIPs FOR THE POULET MONGOLIEN 

I keep this dish faithful to the restaurant version by simply including chicken and green onions in the sauce. You can absolutely add more vegetables if you wish, some great choices are

Zucchini
Water
chestnuts
Sliced carrots
Broccoli
Mushrooms red peppers