Saturday, May 22, 2010

Mongolian Chicken

I love PF Changs but we rarely go there since it is across town and usually has at least a two hour wait. A couple of days ago I read this post and I knew I had to try the recipe! I've never had the Mongolian Beef since I usually get the Lettuce Wraps (which I will make later this week), but I had all the ingredients on hand to make the Mongolian Beef...except the beef! I thought chicken would work just fine, and I was right. This was delicious! The only change I would make is to use a little less brown sugar next time.

2 Tbl canola oil
1 tsp ginger
2 Tbl garlic
1/2 c soy sauce
1 c brown sugar (I might try 3/4c next time and go from there)
1 c canola oil
1-lb chicken
1/4 c cornstarch
3 green onion, sliced (I omitted this!)
  • Heat oil (Med-High). Add ginger and garlic and saute for 30 seconds. Add soy sauce. Add sugar and dissolve. Let boil and simmer for 2-3 minutes. Pour into a small bowl and set aside.
  • Cut chicken into bite size pieces. Place meat and cornstarch in plastic bag to coat. Let sit for 10 minutes to make sure it sticks. ( I really only let it sit about 5 minutes--maybe?)
  • Heat 1 c oil (Med-High). Add chicken. Stir/brown for 2 minutes (more heating time later). Remove from heat. Drain.
  • Clean pan. Return meat to pan. Cook on High for 2 minutes. Add sauce and cook until sauce is thickened-about 2 minutes. Add green onion in the last minute or so if desired.
  • Remove from heat and serve over rice.


  1. thanks for the link!! That chicken looks great. Good to know... I will have to try it!

  2. It was great and not too hard to make either! I can't wait to try the lettuce wraps later this week.

  3. Wow, that is really easy to make. I order this all the time so it is nice to know that I can make it at home. I am going to have to give this a try. Thanks for sharing.

  4. I'll have to try this...Mongolian Chicken is one of my favorites.


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