20 Minutes Mongolian Chicken Recipe | Asian Chicken Stir-Fry Over Rice
As the golden hues of fall start to blanket the world outside, I find myself longing for comforting meals that wrap me in warmth. One recipe that brings back those cozy autumn evenings spent around the dinner table is this 20 Minutes Mongolian Chicken. It is a delightful concoction of tender chicken, vibrant vegetables, and a zesty sauce that fills the air with the delightful scents of Asian spices. Whether it’s a busy weeknight or a relaxed weekend, this recipe serves as my go-to for an easy weeknight dinner that the whole family can enjoy. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick Preparation: With just 20 minutes from start to finish, this dish is perfect for those hectic evenings when you need to whip up something delicious in no time.
- Family-Friendly: The flavors are mild yet satisfying, making it a crowd-pleaser for both adults and kids alike.
- One-Pan Wonder: Minimal cleanup required, as everything is cooked in a single pan. Who doesn’t love an easy cleanup?
- Versatile Ingredients: You can switch up the veggies and chicken to suit your family’s preferences, making it a fantastic recipe to adapt throughout the seasons.
- Irresistibly Flavorful: The sweet and savory sauce brings a delightful umami kick that leaves everyone craving more.
What You’ll Need
Gather These Simple Ingredients:
- 1 lb boneless chicken breast, sliced into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 bell pepper, thinly sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon ginger, minced
- 2 tablespoons sesame oil
- Cooked rice, for serving
- Green onions and sesame seeds for garnish
How to Make 20 Minutes Mongolian Chicken Recipe | Asian Chicken Stir-Fry Over Rice
Let’s Make It Together:
Prep the Chicken: Start by tossing the sliced chicken in the cornstarch until evenly coated. This will give your chicken that lovely crispy exterior.
Heat the Oil: In a large skillet over medium-high heat, combine the vegetable oil and let it get hot. It should shimmer slightly.
Cook the Chicken: Add the chicken to the skillet in a single layer and cook for about 3-4 minutes until golden, flipping halfway. Remove from the pan and set aside.
Sauté the Veggies: In the same skillet, toss in the broccoli, bell pepper, and snow peas. Sauté for 2-3 minutes, just until they are vibrant and tender-crisp.
Make the Sauce: In a bowl, combine the soy sauce, brown sugar, garlic, ginger, and sesame oil. Pour this marvelous mixture into the skillet, bringing it all together over medium heat.
Return Chicken to the Skillet: Add the cooked chicken back into the pan, stirring until everything is coated in that irresistible sauce. Let it simmer for another minute or so.
Serve it Up: Serve your Mongolian chicken hot over a bed of fluffy rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds for that extra touch of fancy.
Delicious Variations to Try
- Alternative Proteins: Try swapping out chicken for beef or shrimp for a different flavor profile that’s still deeply satisfying.
- Extra Crispy Chicken: For an added crunch, toss the chicken in panko breadcrumbs before frying.
- Veggie Lovers: Add in your favorite vegetables like carrots, zucchini, or mushrooms for a mix that suits your taste buds.
- Spicy Kick: Drizzle in some sriracha or chili paste for a zesty and fiery twist.
Chef Emma’s Helpful Tips
- Make-Ahead Option: You can marinate the chicken in soy sauce and brown sugar for a couple of hours beforehand to enhance the flavor.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
- Slicing Trick: For tender chicken, slice against the grain to ensure each bite is juicy and easy to chew.
- Rice Alternatives: Try serving the stir-fry over quinoa or cauliflower rice for a lighter option.
Nutrition Information per Serving
- Serving Size: 1 plate (with rice)
- Calories: 450
- Carbohydrates: 60g
- Sugar: 15g
- Fat: 10g
- Protein: 25g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Yes! Marinate the chicken for added flavor ahead of time and chop your veggies as well.
Can I use different ingredients?
Absolutely! Feel free to use any protein and veggies you love or have on hand.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.
How long does it last?
This dish is best enjoyed within 3 days when stored properly in the fridge.
A Cozy Closing Note
There’s something magical about a quick and comforting dish like this 20 Minutes Mongolian Chicken. Not only does it bring joy to the table, but it also creates moments worth cherishing around family and friends. I hope this recipe becomes a beloved staple in your home just like it is in mine. Save this 20 Minutes Mongolian Chicken Recipe | Asian Chicken Stir-Fry over Rice to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking!
Print
20 Minutes Mongolian Chicken
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Balanced
Description
A quick and delicious Mongolian chicken stir-fry filled with tender chicken, colorful veggies, and a zesty sauce, served over rice.
Ingredients
- 1 lb boneless chicken breast, sliced into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 bell pepper, thinly sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon ginger, minced
- 2 tablespoons sesame oil
- Cooked rice, for serving
- Green onions and sesame seeds for garnish
Instructions
- Prep the chicken: Start by tossing the sliced chicken in the cornstarch until evenly coated.
- Heat the oil: In a large skillet over medium-high heat, combine the vegetable oil until it shimmers.
- Cook the chicken: Add the chicken to the skillet in a single layer and cook for about 3-4 minutes until golden.
- Remove from the pan and set aside.
- Sauté the veggies: In the same skillet, toss in the broccoli, bell pepper, and snow peas; sauté for 2-3 minutes.
- Make the sauce: In a bowl, combine the soy sauce, brown sugar, garlic, ginger, and sesame oil and pour into the skillet.
- Return chicken to the skillet: Add the cooked chicken back, stirring until everything is coated.
- Serve it up: Serve hot over rice, garnished with green onions and sesame seeds.
Notes
For extra crispy chicken, toss in panko breadcrumbs before frying. Marinate chicken ahead of time for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
