Mongolian Chicken

Who doesn’t love takeout food? If I could lie in bed all day with a box of takeout noodles with my favourite Mongolian Chicken, I would. But this is real life! And ain’t nobody got time for that! Especially when this recipe for Mongolian Chicken is better than any takeout Mongolian Chicken I’ve ever gotten. People, hear me. I’m serious. This is knock-your-socks-off amazing. If you’re making this on a weeknight, I’d suggest keeping all the ingredients prepped and ready perhaps the night before or the morning of the day you plan on having it. The sauce is simple, yet incredibly flavourful; packs the goodness of our favourite oriental sauces. Combined with the sweet smokiness of the sesame oil, the crunch of the hazelnuts and the zest of freshly squeezed tangerine juice, this wonderful sauce is sure to leave you wanting more. And I’d be willing to bet, you’d never want to order takeout Mongolian Chicken again! Enjoy!

Picture Source: pickledplum


6   Chicken thighs; boned and
1 tbsp. Hoisin sauce
1 tbsp. Oyster sauce
1 tbsp. Dark sesame oil
1 tbsp. Chinese rice wine or dry
4    Garlic cloves; finely minced
1/2 c  Hazelnuts
14 md Button mushrooms
6    whole Green onions
12 small dried red chilies
1/4 c  Cooking oil

Wok sauce:

1 tsp. Minced tangerine zest
1/3 c Freshly-squeezed tangerine
1/4 c Chinese rice wine or dry
2 tbsp. Oyster sauce
1 tbsp. Hoisin sauce
1 tbsp. Dark sesame oil
1 tbsp. Red wine vinegar
1 tbsp. Cornstarch


  • Preheat the oven to 325 degrees (to toast nuts). Place the hazelnuts on a baking sheet and toast in the preheated oven for 15 minutes, or until the nuts become golden. If the papery skins are still
    on the nuts, wrap them in a kitchen towel and let cool for a few minutes. Rub the towel vigorously between your palms until all skins have been removed. Set the nuts aside.
  • Rinse the chicken with cold water, then pat dry. Cut the meat lengthwise into 1/4-inch-wide
    Cut into strips.
  • In a small bowl, combine the chicken with the hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic. Mix thoroughly to coat chicken. Cover and refrigerate the chicken for at least
    15 minutes but not longer than 8 hours.
  • Cut each mushroom through the stem into 4 wedges.
  • Cut the green onions on a sharp diagonal into 1-inch lengths.
  • Combine and set aside the green onions, mushrooms, and the dried chilies.
  • Set aside the cooking oil. In a small bowl, combine the wok sauce
    ingredients and set aside.
  • Place a wok over the highest heat. When the wok is very hot, add half the
    cooking oil. Roll the oil around to coat the inside, and when the oil
    gives off just a wisp of smoke, add the chicken. Stir and toss the chicken
    until it loses its raw exterior color, about 1 minute. Immediately
    transfer the chicken to a plate.
  • Immediately return the wok to the highest heat. Add the remaining cooking
    oil and, when the oil is hot, add the vegetables and chilies. Stir and toss
    the vegetables, until the green onions brighten, about 2 minutes.
  • Stir the wok sauce, and pour into the wok. Return the chicken to the wok, add the nuts, and stir and toss until all the ingredients are glazed with sauce.
  • Taste and adjust the seasoning. Immediately transfer the stir-fry to a heated platter or 4 heated dinner plates and serve.

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