This Mongolian Chicken is better than your typical Chinese take-out. Pick up the chop sticks and get ready to dig in!
Who doesn’t just love easy one pot meals? This Mongolian Chicken is just that a one pot, 30 minute meal. That is so delicious and the entire family will love it.
My family loves Chinese take-out. But with 7 of us it can get a little pricy and we all like the same things, so we usually order 5-6 dishes and all but one are the same exact dish. So that is when I started to recreate some of our favorite take-out recipes. This Mongolian Chicken recipe is one of those. My kids love Mongolian Beef but I am more of a white meat girl, so I adapted this recipe to my liking.
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This recipe rates up there with my husband. And my kids have already requested it again. Looking for some more of our family favorite take-out copycats check out A Dash of Sanity’s Baked Orange Chicken, a healthy alternative to Orange Chicken. And then my #1 dish Take-Out Sesame Ginger Chicken.
Can’t wait for you to sit down with a set of chop sticks and dig into this dish. Make it fun and grab some take-out containers from your local Chinese place. The kids will love it and won’t even know you made it. Enjoy! XOXO San
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- 3 chicken breast cut into 1 inch cubes
- ¼ cup cornstarch
- 1-2 tablespoons sauce recipe below
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar packed
- 1/4 cup Asian Sweet Chili Sauce
- 2 tablespoons dry sherry
- 1 tablespoon hoisin sauce
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon Sriracha
- 3 cups broccoli florets
- 1 red bell pepper thinly sliced then cut in half
- 3 green onions chopped
- 6 garlic cloves minced
- 2 tablespoons freshly grated ginger
- Place all the sauce ingredients in a blender and blender until well combined, 20 seconds. Set aside.
- In a large Ziploc bag add the chicken, cut into 1-inch cubes. Add 1-2 tablespoons of sauce above and then ¼ cup cornstarch. Toss to evenly coat, set aside.
- In a large skillet heat 1 tablespoon olive oil over medium-high heat and let it heat until it is hot, and making a sizzling/popping sounds. Add chicken and cook, until the chicken starts to brown and juices start to run clear, 6-9 minutes.
- **Cooking time will vary depending on how you cut your chicken, make sure it is cooked all the way through by cutting a piece or two down the center and making sure that the chicken juices and running clear and there is no pink in the center.** Remove chicken from pan and set aside.
- Add another tablespoon oil to the same skillet, heat over medium-high heat. Gently add in the broccoli and cooking tossing to coat, for 1 minute. Add ¼ cup water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
- Remove lid and push broccoli to one side of the pan, add 1 tablespoon olive oil and add red peppers, garlic and ginger. Cook tossing to coat about 1 minute.
- Add in chicken and sauce to the skillet, stir to combine. And let it come to boil and cook 3-5 minutes; constantly stirring.
- Remove from heat and top with green onions.
- Serve immediately with rice.
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