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Mongolian Chicken (Chinese Takeaway Style)

Cook up a hot and spicy stir fry dish with this Chinese takeaway style Mongolian chicken recipe.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword chinese takeaway, Mongolian chicken
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon hoisin sauce
  • 1/4 teaspoon sriracha sauce
  • pinch white pepper

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/4 onion, sliced
  • 1/4 green pepper, roughly chopped
  • 1/4 red pepper, roughly chopped
  • 1/4 carrot, thinly sliced
  • 1 portion chicken for Chinese takeaway style stir fry dishes
  • pinch sea salt
  • 1/4 teaspoon MSG
  • 1 generous tablespoon chopped garlic in oil
  • 1/4 teaspoon crushed dried chilli flakes
  • 200 millilitres light chicken stock
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 1 spring onion, sliced
  • 1 tablespoon rice wine
  • dash sesame oil
  • 1 green chilli, thinly sliced

Instructions

Sauce

  • In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon hoisin sauce, 1/4 teaspoon sriracha sauce and pinch white pepper. Mix briefly and set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/4 onion, sliced, 1/4 green pepper, roughly chopped, 1/4 red pepper, roughly chopped and 1/4 carrot, thinly sliced. Stir fry for another 1 minute. Add 1 portion chicken for Chinese takeaway style stir fry dishes, pinch sea salt, 1/4 teaspoon MSG, 1 generous tablespoon chopped garlic in oil, 1/4 teaspoon crushed dried chilli flakes, the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
  • Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 spring onion, sliced, 1 tablespoon rice wine, dash sesame oil and 1 green chilli, thinly sliced. Mix well once more and serve.