Mongolian Chicken Stir Fry

by Racquel Bregg. LAST UPDATED ON
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There are few things as good as a stir-fry.  When you factor in how easy and fast they are to make along with how many variations you can do, it can easily be a go-to dish once or more a week.  This is a copy-cat Mongolian Grill Sauce that we really like.

Mongolian Chicken Stir Fry - More With Less Today - Mongolian Chicken Stir Fry Recipe - Copycat Mongolian Sauce and Chicken Stir Fry - Chicken Stir Fry

Mongolian Chicken Stir Fry

Ingredients:

Sauce

  • 1 tsp olive oil
  • ½ c soy sauce
  • ½ c water
  • ¼ brown sugar
  • ½ tsp ginger powder
  • 1 tbsp minced garlic

Stir Fry

  • 2 green peppers
  • 1 small onion
  • 1 can water chestnuts
  • 1 broccoli bundle
  • 1 c rice
  • 1 lb boneless skinless chicken breast
  • 1 tbsp olive oil
  • Seasonings to taste

Instructions:

Sauce

Warm the oil in a sauté pan, and then add the garlic and ginger, stirring quickly so it doesn’t scorch.  Add the remainder of the ingredients and allow the sugar to dissolve completely.  Bring everything to a boil, then reduce heat and simmer until the sauce is as thick as you’d like it.

Stir Fry

Slice the chicken breast into ¼ strips and then season and cook in the olive oil in sauté pan.  While the chicken is cooking, slice the peppers, onions and broccoli to your preference.  After the chicken is completely cooked, add the sliced veggies and sauce and mix thoroughly.  Use to top rice cooked to your preference and enjoy.

Mongolian Chicken Stir Fry



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