Mongolian Chicken
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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 487.1
- Total Fat: 12.8 g
- Cholesterol: 97.5 mg
- Sodium: 1,466.5 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 4.6 g
- Protein: 41.1 g
View full nutritional breakdown of Mongolian Chicken calories by ingredient
Submitted by: ALICEEBROYLES
Introduction
:) :)Number of Servings: 4
Ingredients
-
4 tbsp San-J reduced sodium soy sauce
2 tbsp Cornstarch (1 Tbsp is 8 grams)
3 tsp C & H Golden Brown Sugar
24 oz GV Frozen Boneless Skinless Chicken Breasts
4 tbsp Holland House Sherry
4 tbsp PremierJapan Gluten Free Hoisin Sauce
1.5 tbsp Cilantro, dried
3 tsp Granulated sugar
.33 tbsp Orchi Sesame oil
2 tbsp Olive oil
226 gram(s) Green Giant Sugar Snap Peas (fresh)85grams=1 1/3 cup
1.5 cup Red Pack Whole Peeled Plum Tomatoes
1 tsp Minced Garlic in water
3 tsp minced ginger (by KRHINKY)
2 cup Cooked Brown Rice
Tips
:)
Directions
:)1. In a large shallow dish,combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and sesame oil until smooth; set aside. Drain chicken and discard marinade.
3. In a large skillet , stirfry the chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
4. Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ALICEEBROYLES.
2. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and sesame oil until smooth; set aside. Drain chicken and discard marinade.
3. In a large skillet , stirfry the chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
4. Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ALICEEBROYLES.