INSTANT POT® MONGOLIAN CHICKEN
Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner.
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
- Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 23.4 g, Cholesterol 40 mg, Fat 6.5 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 1.1 g, Sodium 1439.2 mg, Sugar 18.4 g
MONGOLIAN CHICKEN
If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
- Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
- Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g
MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP
I've served this before & it's a great way to have an easy, relaxed dinner with friends. Found this recipe on About.com. Use whatever combination of meats and/or vegies that appeal to you. Feel free to finish up the meal by poaching eggs or boiling vermicelli noodles in the hot broth. (You may need to cook extra broth).
Provided by Heydarl
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.
- Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.
- Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
- On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
- To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.
- Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.
- Serve with hot steamed rice.
Nutrition Facts : Calories 486.8, Fat 9.6, SaturatedFat 2.4, Cholesterol 169.4, Sodium 592.2, Carbohydrate 38.8, Fiber 2.8, Sugar 5, Protein 58
MONGOLIAN CHICKEN
This Mongolian Chicken is ready in 15 minutes and rivals your favorite Chinese restaurant or takeout version!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 15m
Number Of Ingredients 16
Steps:
- Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
- Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
- Serve immediately with steamed rice, egg noodles or chow mein.
Nutrition Facts : Calories 356 kcal, Carbohydrate 37 g, Protein 26 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1127 mg, Sugar 29 g, ServingSize 1 serving
MONGOLIAN CHICKEN
I went looking for this recipe after I tried it at a chinese restaurant called Sung Sing. They had noodles in it as well though. This was the closest I could find at chinesefooddiy.com.
Provided by byZula
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- (This is what I couldn't put in the ingredient section :10 oz boneless skinless chicken breasts (cut on diagonal into 1/4" thick by 2-inch -long slices)and 4 x Chinese dried mushrooms (soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved).
- Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.
- Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.
- Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.
- Serve hot over rice.
Nutrition Facts : Calories 180.1, Fat 7.8, SaturatedFat 1.4, Cholesterol 41.1, Sodium 342.1, Carbohydrate 8.6, Fiber 0.9, Sugar 4, Protein 17.6
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