Transform Your Chicken Dish Into A Mouthwatering Mongolian Beef With This Simple Trick!

Mongolian beef is a popular and flavorful dish known for its tender beef strips coated in a sweet and savory sauce. While traditionally made with beef, many home cooks wonder if it’s possible to create a Mongolian beef dish using chicken instead. The answer is a resounding yes! Chicken can serve as an excellent substitute for beef in this dish, resulting in a unique and equally delicious meal.

Benefits of Using Chicken

There are several advantages to using chicken in Mongolian beef:

• Leaner and Healthier: Chicken is a leaner protein than beef, making it a healthier option for those watching their fat intake.
• More Tender: Chicken tends to be more tender than beef, resulting in a dish with a melt-in-your-mouth texture.
• Versatile: Chicken can be cooked in various ways, allowing for different flavor profiles and textures.

Ingredients for Chicken Mongolian Beef

To make Mongolian beef with chicken, you will need the following ingredients:

• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 1/2 onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/4 cup chopped green onions

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes. Mix well and let marinate for at least 30 minutes.
2. Make the Sauce: In a small bowl, whisk together the cornstarch and water. Set aside.
3. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides.
4. Add the Vegetables: Once the chicken is browned, add the onion and green bell pepper to the skillet. Cook until softened, about 2-3 minutes.
5. Combine the Sauce: Pour the reserved cornstarch mixture into the skillet and stir constantly until the sauce thickens.
6. Finish the Dish: Add the chopped green onions to the skillet and cook for another minute.
7. Serve: Serve the Mongolian beef with chicken over rice or noodles, garnished with additional green onions if desired.

Variations

• Use Different Vegetables: Feel free to experiment with different vegetables, such as carrots, broccoli, or snap peas.
• Adjust the Spice Level: Add more or less red pepper flakes depending on your desired level of spiciness.
• Add Cashews: Sprinkle some chopped cashews on top for a nutty crunch.

Tips

• Slice the Chicken Thinly: Thinly sliced chicken will cook more evenly and absorb the marinade better.
• Marinate the Chicken for at Least 30 Minutes: This will allow the flavors to penetrate the chicken.
• Don’t Overcook the Chicken: Chicken cooks quickly, so be careful not to overcook it or it will become tough.
• Serve Immediately: Mongolian beef is best served hot and fresh.

Key Points: A Flavorful and Versatile Dish

Whether you’re a seasoned home cook or a culinary novice, making Mongolian beef with chicken is an easy and rewarding endeavor. This dish combines the bold flavors of Mongolian cuisine with the versatility and leanness of chicken. Experiment with different variations and discover your favorite way to enjoy this delicious and satisfying meal.

Frequently Asked Questions

Q: What type of chicken can I use for Mongolian beef?
A: Boneless, skinless chicken breasts or thighs are both suitable options.

Q: Can I make this dish ahead of time?
A: Yes, you can marinate the chicken and prepare the sauce in advance. However, cook the chicken and vegetables just before serving.

Q: What sides go well with Mongolian beef with chicken?
A: Rice, noodles, or stir-fried vegetables are all great accompaniments.