Mongolian Stir Fry Chicken
Mongolian Chicken
Tender and juicy Chinese chicken stir fry with spring onions
Ingredients
- 4 boneless skinless chicken thighs
- 1 tbsp soy sauce
- ½ tbsp Chinese rice wine or Shaoxing
- 1 tsp sesame oil for marinade
- ½ tbsp cornflour
- 1 ½ tbsp sesame oil for cooking
- 2 garlic cloves, minced
- 2 cm piece of ginger, peeled & sliced top tip, use a teaspoon to scrape the ginger to peel it
- 6 spring onions cut into 5cm strips
- white sesame seeds (optional)
- small bunch of Thai basil leaves (optional)
For the Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ¼ cup of water
- ½ tbsp sugar
- ¼ tsp dark sauce soy
Instructions
- Marinate the chicken with soy sauce, rice wine, sesame oil and corn starch. Stir to mix well. In a small bowl, mix all the ingredients for the Sauce together. Stir to mix well. Set aside.
- Heat up a pan or wok on high heat. Add 1/2 tablespoon oil and add the chicken. Toss and stir fry until it colours but not completely cooked. Dish out and set aside
- Clean up the pan or wok with paper towels, and add the remaining 1 tablespoon cooking oil
- When the oil is heated, add the garlic and ginger, stir fry until aromatic. Add the chicken and do a few quick stirs before adding the Sauce. Stir continuously until the sauce thickens and the chicken is cooked through.
- Add the spring onions, stir to combine well. Add the Thai basil if using, stir through. Top the chicken with some sesame and serve immediately.
Notes
We love to serve this with brown rice as it has a great texture and nutty flavour.
Also, you can of course substitute the chicken thigh for chicken breast if you wish
