Generally you hear of Mongolian Beef, but today I am making Mongolian Chicken. Don’t get me wrong I love it with beef, but I can no longer eat it. This dish is just as delicious with chicken.
I have made this recipe with beef, pork, and chicken. Every one is just as enjoyable as the next. You can always swap out proteins in recipes. Just because you cannot have beef, doesn’t mean you are unable to make the recipe.
Where did Mongolian Beef or Chicken Originate?
Believe it or not Mongolian Beef is not from Mongolia. It refers to a type of cooking style, not the actual origin. The dish originated in the county of Taiwan and is a stir fry dish.
Now that you know a little bit about where this dish came from, it’s time to make Mongolian Chicken.
INGREDIENTS
- 1 lb. chicken thigh or breast
- 1 egg
- bag of gluten free rice noodles
- 1 cup vegetable oil
- 1 teaspoon cornstarch
- 2-3 cloves garlic, minced
- 3/4 cup scallions, sliced
- 1/4 cup sugar
- 1 teaspoon black pepper
- 3 teaspoons gluten free soy sauce
Since it is a stir fry recipe, you want to make sure you have all your ingredients ready to go.
Let’s start by cutting the chicken into thin slices against the grain. (Click on the words against the grain for more information.)
In a bowl mix the cornstarch and egg. Add the chicken and mix to thoroughly coat. Put this in the refrigerator and and chill for 1 hour. This will create a light batter for the Mongolian Chicken.
While the chicken is marinating, make the sauce for the Mongolian Chicken. Mix the soy sauce, brown sugar, and black pepper. Set aside.
Start the water for the noodles and heat the pan with the oil.
I serve mine over rice or Thai Kitchen’s gluten free brown rice noodles. Boil the water, add noodles, and let stand for 6 minutes. Put aside and cover.
Once the oil is heated, add the chicken or your choice of meat and cook for about 3 minutes. Remove the chicken and place on towels to drain.
Discard oil from the pan and heat 2 teaspoons of oil, garlic, scallions and the chicken. Cook for 2 to 3 minutes. Add the sugar, soy sauce, and black pepper mixture. Cook for another 3 to 4 minutes.
Remove from the heat and serve over noodles or rice. When it’s done the chicken will have this beautiful caramelized color. Not to mentions the amazing smell! If you want to add a little heat to the Mongolian Chicken, add some pepper paste or pepper flakes.