Mongolian Chicken With Mung Bean Sprouts
A savory Mongolian chicken dish features marinated meat, onions, and a tangy red wine vinegar sauce.
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Instructions
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Start boiling water.
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Blanch mung bean sprouts for 15-30 seconds, then drain, rinse with cold water, and set aside.
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Cut chicken into 1/2- to 1-inch cubes and marinate for 15 minutes with the specified ingredients.
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While chicken marinates, combine hoisin sauce, dark soy sauce, red wine vinegar, sugar, and water/broth for the sauce; separately, mix 2 teaspoons cornstarch with 4 teaspoons water; set both aside.
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Chop green onions diagonally into 1-inch pieces, and chop onion and garlic.
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Heat 2 tablespoons oil in a wok over medium-high heat.
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Stir-fry chicken until 80% cooked and it changes color, then remove it and clean the wok.
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Heat 1 tablespoon oil in the clean wok; stir-fry garlic, green onion, and hot pepper flakes for 15 seconds.
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Return chicken to the wok, stir-fry briefly, and push to the sides.
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Pour sauce into the center of the wok, stir the cornstarch mixture, add it to the sauce, and cook until thickened.
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Stir in chopped onion and cook for a few minutes.
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Add bean sprouts and cook for 1 minute.