• Jo Murray

Mongolian Chicken

Updated: Jul 21, 2020

Skip the takeaway with this tasty dish jam packed with tender chicken and vegetables enveloped in a sweet yet slightly spicy sauce. No need to pick up the phone to please the family with fake-away like this.

While it is a quick dish to cook and plate there is, as with most Asian recipes, some preparation required and a little marinating time - perfect to have a sip of chardonnay before bringing the dish together.

There is just something about hoisin sauce - we love it. It's so flavoursome - bold, sweet, salty and slightly spicy. It just has that flavour that makes the world a better place. So many uses, besides the usual Asian dishes, as it's wonderful in a marinade, a glaze and even as a sauce by itself. As a child I would take left over roast lamb and hoisin sauce rolls (my mam used to bake her own rolls weekly) for school lunch, which I loved even if everyone thought I was that strange kid.

We have found a gluten free hoisin sauce which is really nice however not as bold as the traditional soya bean based hoisin. The brand is Ayam and I have found that they are readily available is most larger supermarket chains. The gluten free range produced is quite extensive and if you cannot find something in your local area they have an online store on their website.

While the name implies this dish's country of origin is Mongolia, it's actually a Chinese recipe. Although most recipes using Mongolian Sauce may have originated from China, you will find they still use traditional Mongolian ingredients and often their way of cooking. The main method of cooking the meals of the Mongolians is boiling and steaming, however stir frying and barbecuing are methods often used including one of our favourites, a Mongolian Hot Pot (also known as a Chinese Steamboat).

Of course there are so many different versions of this recipe from ingredients and cooking styles - why would we just have one recipe. The US tend to have battered chicken with the sauce whereas here, in Australia, we tend to have marinated meat which is stir fried prior to adding the sauce to the dish. This recipe isn't battered but it is really nice and has such an authentic flavour. If you wish for it to be a little spicier you could add chilli paste to the marinade, according to your taste buds. Not a fan of chicken, try beef or lamb instead.

Monglolian Chicken

(recipe adapted from Taste.com.au)

Serves: 4

💚 8 sp per serve

💙 7 sp per serve

💜 7 sp per serve

2 teaspoons cornflour

1/2 teaspoon Chinese five-spice powder

1/4 cup shao hsing (Chinese rice wine)

2 garlic cloves, crushed 2 cm piece fresh ginger, grated 2 tablespoons gluten free soy sauce 500 grams chicken breast stir-fry strips 1 tablespoon canola oil 1 brown onion, cut into thick wedges

2 carrots, peeled and julienned

1 red capsicum, sliced

1 yellow capsicum, sliced

1 bunch broccolini, trimmed and cut into 3 cm pieces 1/3 cup gluten free hoisin sauce (we used Ayam Brand)

2 teaspoons sesame oil 1 teaspoon Sesame Seeds, toasted

Blend cornflour, five-spice, shao hsing, garlic, ginger and 2 teaspoons soy sauce in a bowl. Add chicken. Toss to coat. Refrigerate for 30 minutes to allow flavours to develop.

Drain chicken from marinade, reserving marinade.

Heat 1/2 the peanut oil in a wok or large frying pan over high heat. Stir-fry chicken, in 2 batches, for 2 minutes or until lightly browned and just cooked through. Transfer to a heatproof bowl. Wipe wok clean.

Heat remaining peanut oil in wok over high heat. Add onions. Stir-fry for 1 minute or until starting to char. Add carrots, capsicum and broccolini. Cook for a further 3 - 5 minutes until vegetables start to become tender.

Return chicken to wok with reserved marinade, hoisin sauce, sesame oil and remaining soy sauce. Stir-fry for 2 to 3 minutes or until sauce boils and thickens, and chicken is heated through.

Sprinkle stir-fry with sesame seeds. Serve with rice, if desired.

And lastly, the man at work.....

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