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mongolian chicken with steamed rice
Sconce&Scone

Mongolian Chicken

This lighter and healthier version of Mongolian Chicken is so flavorful you'll forget you're eating clean! The sauce packs a punch and the chicken in tender and crispy all at once!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Chicken marinade
  • 1 pound chicken breast cubed then thinly sliced
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1½ tbsp corn flour
For the Mongolian chicken
  • 1 tbsp crushed ginger
  • ½ cup chopped carrots
  • 1 cup broccoli florets
  • ½ cup chopped bell pepper
  • ¼ cup sliced green onions
For the sauce
  • 2½ tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce low sodium
  • 1 tbsp ketchup
  • 2 tsp vinegar
  • 1 tsp sesame oil
  • 1 tbsp sambal oelek optional
  • 2/3 cup water
  • ¼ tsp white pepper

Method
 

  1. Start off by marinating the chicken. Cut chicken breast into 1.5 inch cubes. Then slice them into thin squares. This ensures the chicken cooks quick. Add all the ingredients listed under marinade and mix well. Set aside.
  2. In a small bowl add all the ingredients listed under sauce and mix well and set aside.
  3. Heat 2 tbsp oil in a wok and add the chicken, leaving some space between each piece so it gets a nice crust on it. Flip the chicken after 2 minutes and cook for another minute. Add the ginger and mix well, then add the vegetables and cover so they can steam for 3-4 minutes while the chicken is cooking through. Make sure the flame is medium low at this point so the chicken doesn't burn.
  4. Take the lid off and stir the chicken and vegetables. Pour in the sauce and let it come to a simmer. Simmer for 2 minutes, then add the green onions. Taste the sauce to see if it needs to be adjusted. Serve immediately with steamed rice.

Notes

Variations. If you want to cut the spice, don't add the sambal. 
You can make this more traditional with just long slices of green onions.
Other vegetables you can add are onions, red bell peppers, water chestnuts, baby corn, snap peas or zucchini
Substitutions. If you don't have brown sugar you can use white sugar. I have not tried this with a sugar substitute, but if you do, let me know how it turns out! 
You can replace the chicken with thinly sliced lean beef, or even shrimp. This would also work with a meaty white fish.