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Main mealBalancedPoultry€€

Crispy Mongolian Chicken

Name: Crispy Mongolian Chicken
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 4
Ingredients: 600 g Chicken, breast, boneless, skinless, raw; 30 g CORN STARCH; 2 tbsp Oil, olive, extra virgin; 80 ml Soy sauce made from soy and wheat (shoyu), low sodium; 60 ml Water; 1 tbsp Honey; 1 tbsp Ginger root, raw; 3 clove Garlic, raw; 1 tsp Oil, sesame, salad or cooking; 1 medium Green onion, (scallion), bulb and greens, root removed, raw; 1 pinch Seeds, sesame seeds, whole, roasted and toasted

Prepare top-notch Mongolian chicken in less than 30 minutes. This recipe optimizes the sugar content and uses a quick stir-frying technique for the perfect texture without deep-frying.

Prep time18 min

Cook time15 min

Total time33 min

Servings4

Recipe

For the chicken

Chicken, breast, boneless, skinless, raw600 gCORN STARCH30 gOil, olive, extra virgin2 tbsp

For the sauce

Soy sauce made from soy and wheat (shoyu), low sodium80 mlWater60 mlHoney1 tbspGinger root, raw1 tbspGarlic, raw3 cloveOil, sesame, salad or cooking1 tsp

Toppings

Green onion, (scallion), bulb and greens, root removed, raw1 mediumSeeds, sesame seeds, whole, roasted and toasted1 pinch

Wok or large frying panMixing bowlThin spatula

Per servingTotal

Calories:291.6 kcal1166.2 kcal

Protein:35.9 g143.4 g

Carbohydrates:12.3 g49.2 g

Fiber:0.4 g1.5 g

Water:150.6 ml602.2 ml

Fat:11.3 g45.3 g

Micronutrients

Sugar:3.4 g13.5 g

Saturated fat:1.9 g7.5 g

Cholesterol:109.1 mg436.4 mg

Sodium:819.6 mg3278.5 mg

Potassium:601.2 mg2404.9 mg

Calcium:19.9 mg79.7 mg

Iron:0.9 mg3.7 mg

Magnesium:56.4 mg225.5 mg

Zinc:1.2 mg4.8 mg

Phosphorus:362 mg1448.1 mg

Vitamin C:0.9 mg3.6 mg

Vitamin A:0 µg0 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Toss the sliced chicken breast in a bowl with cornstarch, making sure all the pieces are evenly coated. This will protect the meat and create a delicate crust.
2In a small bowl, mix together the soy sauce, water, honey, grated ginger, garlic, and sesame oil. Stir until the honey is completely dissolved.
3Heat the oil in a wok until very hot. Fry the chicken in two batches so the pieces don't stick together. Fry for about 2–3 minutes per side, until golden brown and crispy. Remove the meat onto a plate.
4Pour the prepared sauce into the same pan. Cook over medium heat for 2–3 minutes, until the sauce starts to thicken and becomes glossy.
5Return the fried chicken to the sauce and add the spring onion. Quickly stir everything together so the sauce evenly coats the meat while the onion stays crisp (about 1 minute).
6Serve the dish immediately, sprinkled with sesame seeds, ideally alongside cooked quinoa or brown rice.

Nutritional benefits

Thanks to its high content of lean protein and the use of fresh ginger, this dish supports muscle recovery and has an anti-inflammatory effect after physical activity.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.