As I stood in my kitchen, the aroma of sizzling garlic and ginger enveloped me, transporting me straight to the bustling streets of Mongolia. Today, I’m excited to share my go-to recipe for Spicy Stir-Fried Mongolian Chicken—a delightful dish that marries tender chicken with a sweet and spicy sauce, ready in just 30 minutes. Perfect for those busy weeknights, this meal not only satisfies your craving for something delicious but also offers the flexibility to adjust spice levels to your liking. Plus, it’s equally delicious with a vegetarian twist using tofu. Are you ready to explore the vibrant flavors of this easy recipe that transforms everyday ingredients into an unforgettable feast?
Why is This Recipe a Must-Try?
Customization is key! You control the spice – whether you love it fiery or mild, this recipe can easily adapt to your taste. Quick preparation means you’ll have dinner on the table in just 30 minutes, making it a perfect choice for busy weeknights. Versatile ingredients allow for a vegetarian option using tofu, ensuring everyone at the table is satisfied. And, let’s not forget that satisfying crunch from fresh bell peppers that perfectly complements the tender chicken. This is a delightful dish to share—impress your friends and family with this flavor-packed meal that’s sure to become a family favorite! Don’t miss out on trying it alongside a refreshing cucumber salad or elevate your meal with other delicious options like Karaage Chicken Umami for even more variety!
Spicy Stir-Fried Mongolian Chicken Ingredients
For the Chicken
- Chicken breast – Provides the protein base; tender and absorbs flavors well. Substitute with firm tofu or sliced mushrooms for a vegetarian version.
- Cornstarch – Creates a crispy coating on the chicken pieces to enhance texture.
For the Sauce
- Vegetable oil – Neutral flavor and high smoke point, ideal for stir-frying.
- Soy sauce – Provides salty and umami flavors, essential for this spicy stir-fried Mongolian chicken.
- Brown sugar – Offers sweetness and a hint of molasses, perfectly balancing the soy sauce’s saltiness.
- Hoisin sauce – Contributes sweetness and depth; can be substituted with equal parts of soy sauce and peanut butter for variation.
For Flavor
- Fresh ginger – Adds a zesty, warm bite that enhances the overall flavor.
- Garlic – Infuses the dish with aromatic depth and richness.
- Red pepper flakes – Adjustable heat; can be omitted for a milder version.
For Crunch and Color
- Red bell pepper – Adds vibrant color and a fresh, slightly sweet crunch.
- Green onions – Sprinkled at the end for a refreshing touch and vibrant color.
Optional Topping
- Sesame seeds – Toasted for an added nutty flavor and delightful texture.
Step‑by‑Step Instructions for Spicy Stir-Fried Mongolian Chicken
Step 1: Prepare the Chicken
In a medium bowl, thinly slice the chicken breast and coat the pieces evenly with cornstarch. Make sure each piece is well-covered to achieve a crispy texture once cooked. Allow the coated chicken to rest for about 10 minutes while you prepare the other ingredients, ensuring the cornstarch adheres properly.
Step 2: Heat the Oil
In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering, which should take about 2 minutes. Once the oil is hot, add the cornstarch-coated chicken pieces in a single layer, allowing them to sizzle as they hit the pan. Stir-fry for 5-7 minutes or until the chicken is golden brown and cooked through, ensuring to turn the pieces for even cooking.
Step 3: Cook the Aromatics
After the chicken is cooked, remove it from the wok and keep it warm on a plate. In the same pan, add another tablespoon of vegetable oil if needed, and then toss in the minced fresh ginger, minced garlic, and red pepper flakes. Stir-fry these ingredients for about 30 seconds until fragrant, watching for them to become aromatic without burning.
Step 4: Create the Sauce
Whisk together ¼ cup soy sauce, 2 tablespoons water, 1 tablespoon brown sugar, and 2 tablespoons hoisin sauce in a bowl to make the sauce for your Spicy Stir-Fried Mongolian Chicken. Pour this mixture into the wok and bring it to a gentle simmer over medium heat for about 2 minutes. This will thicken the sauce slightly, creating a glossy base for the chicken.
Step 5: Combine and Cook Further
Return the previously cooked chicken to the wok along with 1 sliced red bell pepper. Stir everything together and cook for another 3-4 minutes, allowing the bell pepper to become tender-crisp. Be sure to coat all the ingredients in the rich sauce, letting the flavors meld beautifully.
Step 6: Final Touches
Before removing the stir-fry from the heat, toss in a handful of sliced green onions for a burst of freshness and color. Stir well to combine, allowing the green onions to slightly wilt in the heat, enhancing the overall flavor profile of your Spicy Stir-Fried Mongolian Chicken.
Step 7: Serve and Enjoy
Serve your Spicy Stir-Fried Mongolian Chicken hot over fluffy steamed rice, and if desired, sprinkle toasted sesame seeds on top for added texture and flavor. This dish not only looks vibrant but also offers a delightful balance of sweet and spicy flavors, ready to impress everyone at your table.
Expert Tips for Spicy Stir-Fried Mongolian Chicken
- Crispy Perfection: Ensure each chicken piece is evenly coated with cornstarch. This crucial step makes all the difference for that delightful crunch.
- Spice Control: Adjust red pepper flakes based on your heat tolerance—remember, you can always add more but can’t take it out!
- Vegetarian Swap: For a vegetarian version, replace chicken with firm tofu or mushrooms, ensuring they soak up the same delicious flavors of the sauce.
- Fresh Ingredients: Use fresh garlic and ginger for the best aromatic impact; they elevate the dish, making it more flavorful than dried alternatives.
- Leftover Storage: Store any leftovers in an airtight container to keep them fresh; consume within a couple of days for the best taste and texture.
How to Store and Freeze Spicy Stir-Fried Mongolian Chicken
- Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. Reheat in a skillet or microwave until heated through.
- Freezer: For longer storage, freeze in an airtight container for up to 2 months. Be sure to label the container with the date for reference.
- Reheating: When ready to eat, thaw in the fridge overnight and reheat in a skillet over medium heat for best texture.
- Note: Since this Spicy Stir-Fried Mongolian Chicken has a crispy texture, avoid freezing if you plan to enjoy that crunch, as it may soften upon reheating.
Spicy Stir-Fried Mongolian Chicken Variations
Feel free to get creative and make this recipe your own; the possibilities are endless!
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Vegetarian Delight: Substitute chicken with firm tofu or sliced mushrooms for a scrumptious vegetarian twist. The tofu absorbs all those vibrant flavors beautifully!
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Heat Adjustment: Scale the heat by varying red pepper flakes. Add fresh sliced chili for more zing, or skip them altogether for a milder dish.
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Extra Crunch: Toss in additional vegetables like broccoli, bell peppers, or snap peas for a nutritional boost and vibrant colors, making each bite a delightful surprise.
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Hoisin Twist: Swap hoisin sauce for a mixture of soy sauce and peanut butter for a nutty sweetness. This change adds an exciting dimension to your dish!
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Fruit Infusion: Add pineapple chunks for a sweet burst of flavor that balances the heat perfectly, creating a tropical vibe in your stir-fry.
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Quick Stir-Fry: For a speedy version, use pre-cooked rotisserie chicken; just add it to the sauce and warm through to save time without sacrificing flavor.
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Savory Addition: Top with toasted sesame seeds or crushed peanuts to enhance the flavor and crunch, elevating your dish even further for special occasions.
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Asian Flavor Fusion: Looking for more inspiration? Try serving alongside Greek Chicken Gyro or indulge in Fiery Chicken Ramen for a flavor-packed feast that excites your palate!
What to Serve with Spicy Stir-Fried Mongolian Chicken
Elevate your meal with the perfect accompaniments that balance flavors and textures, creating a symphony of deliciousness on your plate.
- Steamed Jasmine Rice: Fluffy rice acts as a neutral base, soaking up the sweet-spicy sauce perfectly.
- Cucumber Salad: A refreshing and crunchy salad that adds a cool contrast to the heat of the chicken.
- Asian Slaw: This colorful medley of cabbage and carrots provides a satisfying crunch and zing that complements the dish.
- Stir-Fried Vegetables: Include snap peas and broccoli to enhance the meal with vibrant colors and added nutrition.
- Hot and Sour Soup: A comforting soup that brings warming flavors and as an appetizer to lead into the main event.
- White Wine: A glass of chilled Sauvignon Blanc balances the dish’s spices, enhancing dining with crisp, fruity notes.
- Sesame Noodles: Pair with this dish for a delightful twist, as the nutty flavor of sesame sauce merges well with the stir-fry flavors.
- Mango Sorbet: A light and refreshing dessert that cleanses the palate after the savory meal, ending on a sweet note.
Make Ahead Options
These Spicy Stir-Fried Mongolian Chicken prep options are perfect for busy weeknights! You can marinate the chicken with cornstarch and keep it in the refrigerator for up to 24 hours—this enhances the flavors and keeps the meat tender. Additionally, you can chop the vegetables (like bell peppers and green onions) a day ahead to save on prep time. Just remember to store them in airtight containers to maintain their crispness. When you’re ready to cook, simply stir-fry the marinated chicken and add the prepped veggies, finishing with the sauce for a quick, flavorful meal. Enjoy restaurant-quality results with minimal effort!
Spicy Stir-Fried Mongolian Chicken Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! For the best flavor and texture in your Spicy Stir-Fried Mongolian Chicken, always choose fresh, high-quality chicken breast. Look for chicken that is pink with no dark spots, which indicates freshness. If you prefer a vegetarian option, firm tofu or sliced mushrooms are great substitutes, soaking up the delicious sauce beautifully!
How should I store leftovers?
Very! If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. This helps maintain their freshness and flavor. When reheating, I recommend using a skillet to restore some of that original texture; just warm it over medium heat until heated through.
Can I freeze the Spicy Stir-Fried Mongolian Chicken?
Of course! To freeze, transfer the cooled dish into an airtight container or a heavy-duty freezer bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat in a skillet on medium heat for the best results, although the crispy texture may not fully return.
What should I do if my sauce isn’t thick enough?
I often suggest making a quick cornstarch slurry if your sauce seems too thin. Simply mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Add this mixture to your simmering sauce and cook for an additional 1-2 minutes until thickened. This will give your sauce a glossy, clingy texture that perfectly coats the chicken!
Does this recipe accommodate dietary restrictions?
Yes! This Spicy Stir-Fried Mongolian Chicken is very versatile. If you’re cooking for someone with dietary restrictions, swap the chicken out for tofu or mushrooms for a vegetarian option. Additionally, you can adjust the spice level by modifying the red pepper flakes based on personal preference, making it suitable for those who prefer milder dishes. Always check your sauces for allergens, especially soy in soy sauce.
Spicy Stir-Fried Mongolian Chicken: A Flavor Packed 30-Minute Meal
Ingredients
Equipment
Method
- Thinly slice the chicken breast and coat evenly with cornstarch. Allow to rest for about 10 minutes.
- In a large wok, heat vegetable oil over medium-high heat and add the chicken pieces. Stir-fry until golden brown.
- Remove chicken and cook ginger, garlic, and red pepper flakes in the same pan until fragrant.
- Whisk together soy sauce, water, brown sugar, and hoisin sauce. Add to the pan and simmer for about 2 minutes.
- Return the chicken and sliced red bell pepper to the wok and cook for another 3-4 minutes.
- Toss in sliced green onions and mix well.
- Serve hot over steamed rice and sprinkle with toasted sesame seeds if desired.
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