Mongolian Chicken - HealthiER

This recipe is high in sugar, has a lot of soy sauce, and some vegtable oil.  It is by no means "healthy", but this version skips deep frying the meat so it's at least a bit healthier than others.  This recipe has been adapted from THIS one for mongolian beef. (most of the text is theirs)

HeathiER Mongolian Chicken


4 tsp. vegetable oil
2 tsp. ginger, minced
2 Tbsp. garlic, minced
1 c. soy sauce
1 tsp. crushed red pepper flakes1 c. water
1 c. brown sugar (packed)
2 Lb. Chicken breasts
3 large green onions
cornstarch (optional)

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce, red pepper flakes, and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the chicken into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the chicken so you get wider cuts. (slicing slightly frozen chiccken is easiest) Cook the chicken thoroughly. 


Add the sauce to the chicken, cook for 1 minute while stirring and then add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what restaurants do) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the chicken.


Serve with desired style of rice, we prefer brown.