Mongolian Chicken Mung Bean Sprouts: A Delicious & Easy Recipe

Mongolian Chicken Mung Bean Sprouts: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent pieces of chicken, stir-fried to perfection with crisp, fresh mung bean sprouts, all coated in a savory, slightly sweet, and utterly irresistible Mongolian-inspired sauce. This isn’t just dinner; it’s an experience!

While the exact origins of “Mongolian” dishes served in Western restaurants are debated, they often draw inspiration from Asian stir-fry techniques and flavors. The name evokes the vast steppes and hearty cuisine of Mongolia, even if the dish itself is a delicious fusion. What truly makes this dish special is the delightful contrast of textures – the tender chicken, the crunchy mung bean sprouts, and the luscious sauce that binds it all together.

People adore Mongolian Chicken Mung Bean Sprouts because it’s a quick, easy, and incredibly flavorful meal. It’s perfect for busy weeknights when you want something satisfying and delicious without spending hours in the kitchen. The combination of savory, sweet, and slightly spicy notes is a crowd-pleaser, and the addition of mung bean sprouts adds a refreshing crunch that elevates the entire dish. Plus, it’s a fantastic way to incorporate more vegetables into your diet. So, are you ready to discover your new favorite weeknight dinner? Let’s get cooking!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1/2 teaspoon white pepper
• For the Mongolian Sauce:
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• For the Stir-Fry:
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 4 cups mung bean sprouts
• 2 green onions, chopped, for garnish
• Sesame seeds, for garnish (optional)
• Cooked rice, for serving

Preparing the Chicken:

1. In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, Shaoxing wine (or dry sherry), grated ginger, minced garlic, and white pepper.
2. Mix well to ensure all the chicken is coated evenly. This marinade is crucial for tenderizing the chicken and infusing it with flavor.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least an hour if I have the time.

Making the Mongolian Sauce:

1. In a separate bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, cornstarch, chicken broth, sesame oil, and red pepper flakes (if using).
2. Make sure the cornstarch is fully dissolved to prevent lumps in the sauce later. The brown sugar should also be well incorporated.
3. Taste the sauce and adjust the sweetness or spiciness to your liking. If you prefer a sweeter sauce, add a little more brown sugar. For more heat, add more red pepper flakes or a dash of chili oil.
4. Set the sauce aside for later. Having it ready to go will make the stir-frying process much smoother.

Stir-Frying the Chicken and Vegetables:

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. The wok should be smoking hot before you add the chicken. This is key to getting a good sear on the chicken.
2. Add the marinated chicken to the wok in a single layer. Avoid overcrowding the wok, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
3. Stir-fry the chicken for 3-5 minutes, or until it is browned on all sides and cooked through. Remove the chicken from the wok and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the wok.
5. Add the sliced red bell pepper, yellow bell pepper, and onion to the wok. Stir-fry for 2-3 minutes, or until the vegetables are slightly softened but still crisp.
6. Add the minced garlic and grated ginger to the wok. Stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as this will make the dish bitter.
7. Add the mung bean sprouts to the wok. Stir-fry for 1-2 minutes, or until they are slightly wilted but still crunchy. Mung bean sprouts cook very quickly, so don’t overcook them.
8. Return the cooked chicken to the wok.
9. Pour the Mongolian sauce over the chicken and vegetables.
10. Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened and coats the chicken and vegetables evenly. Stir constantly to prevent the sauce from sticking to the bottom of the wok.

Serving:

1. Remove the Mongolian chicken and mung bean sprouts from the heat.
2. Garnish with chopped green onions and sesame seeds (if using).
3. Serve immediately over cooked rice. I prefer jasmine rice, but any type of rice will work well.
4. Enjoy! This dish is best served hot and fresh.

Tips and Variations:

• Chicken: You can substitute chicken breast for chicken thighs, but be careful not to overcook it, as it can become dry. Cut the chicken breast into similar-sized pieces as the thighs.
• Vegetables: Feel free to add other vegetables to the stir-fry, such as broccoli florets, snap peas, or carrots. Adjust the cooking time accordingly.
• Spice Level: Adjust the amount of red pepper flakes to control the spiciness of the dish. You can also add a dash of chili oil for extra heat.
• Sweetness: Adjust the amount of brown sugar to control the sweetness of the sauce. You can also use honey or maple syrup as a substitute.
• Gluten-Free: To make this dish gluten-free, use tamari instead of soy sauce and ensure that the hoisin sauce is also gluten-free.
• Make Ahead: You can prepare the chicken marinade and the Mongolian sauce ahead of time. Store them separately in the refrigerator until ready to use.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.
• Serving Suggestions: Serve with a side of steamed broccoli or a simple salad for a complete meal.

Detailed Explanation of Key Steps:

Marinating the Chicken:

The marinade is essential for tenderizing the chicken and infusing it with flavor. The soy sauce adds saltiness and umami, while the cornstarch helps to create a protective coating that keeps the chicken moist during cooking. The Shaoxing wine (or dry sherry) adds depth of flavor, and the ginger and garlic provide aromatic notes. White pepper adds a subtle heat and complexity.

Making the Mongolian Sauce:

The Mongolian sauce is a balance of sweet, savory, and tangy flavors. The soy sauce provides saltiness and umami, the brown sugar adds sweetness, the hoisin sauce contributes a rich, savory flavor, and the rice vinegar adds a touch of acidity. The cornstarch thickens the sauce, and the chicken broth adds moisture and flavor. Sesame oil adds a nutty aroma, and red pepper flakes provide a hint of spice.

Stir-Frying Techniques:

Stir-frying is a quick and efficient cooking method that requires high heat and constant movement. It’s important to use a wok or large skillet to ensure that the ingredients have enough room to cook evenly. The wok should be smoking hot before you add the chicken, and you should avoid overcrowding the wok to prevent the chicken from steaming instead of searing. Stir-frying the vegetables until they are slightly softened but still crisp preserves their texture and nutrients. Adding the garlic and ginger at the end of the stir-frying process ensures that they don’t burn and become bitter.

The Importance of Mung Bean Sprouts:

Mung bean sprouts add a delightful crunch and freshness to the dish. They are also a good source of vitamins and minerals. It’s important not to overcook the mung bean sprouts, as they can become mushy. They should be added to the wok at the end of the stir-frying process and cooked for just a minute or two, until they are slightly wilted but still crunchy.

Adjusting the Flavors:

One of the best things about this recipe is that it’s easy to customize to your liking. If you prefer a sweeter sauce, add more brown sugar. If you like it spicier, add more red pepper flakes or a dash of chili oil. You can also adjust the amount of soy sauce to control the saltiness. Don’t be afraid to experiment and find the perfect balance of flavors for your taste buds.

Serving and Enjoying:

Mongolian chicken and mung bean sprouts is best served hot and fresh over cooked rice. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal. This dish is a great option for a quick and easy weeknight meal, and it’s sure to be a hit with the whole family.

Conclusion:

This Mongolian Chicken with Mung Bean Sprouts isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The savory, slightly sweet, and subtly spicy sauce clings beautifully to the tender chicken and crisp mung bean sprouts, creating a textural and taste sensation that will have everyone reaching for seconds. I truly believe this recipe is a must-try because it’s quick, easy, and delivers restaurant-quality results in the comfort of your own kitchen. Forget takeout – this is so much better, and you know exactly what’s going into it!

But the best part? It’s incredibly versatile! While I’ve presented my favorite version, feel free to experiment and make it your own.

Serving Suggestions and Variations:

* Rice is your best friend: Serve this Mongolian Chicken with Mung Bean Sprouts over a bed of fluffy white rice, brown rice, or even quinoa for a healthier option. The rice soaks up all that delicious sauce, making every bite a symphony of flavors.
* Noodle Nirvana: For a heartier meal, toss the chicken and sprouts with cooked egg noodles or lo mein noodles. This transforms it into a complete and satisfying noodle dish.
* Spice it Up (or Tone it Down): If you’re a spice lover, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce mixture. If you prefer a milder flavor, reduce the amount of chili garlic sauce or omit it altogether.
* Veggie Power: Feel free to add other vegetables to the stir-fry. Sliced bell peppers, broccoli florets, snap peas, or shredded carrots would all be delicious additions. Just be sure to adjust the cooking time accordingly.
* Protein Swap: Not a fan of chicken? No problem! This recipe works equally well with thinly sliced beef, pork, or even tofu. Just adjust the cooking time to ensure the protein is cooked through.
* Garnish Galore: A sprinkle of sesame seeds, chopped green onions, or cilantro adds a touch of freshness and visual appeal to the finished dish.
* Make it a Meal Prep Marvel: This Mongolian Chicken with Mung Bean Sprouts is also perfect for meal prepping. Simply cook it ahead of time and store it in airtight containers in the refrigerator for up to 3 days. It reheats beautifully in the microwave or on the stovetop.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The combination of flavors and textures is simply irresistible, and the ease of preparation makes it a winner in my book. Don’t be intimidated by the ingredient list – most of these are pantry staples, and the entire process is surprisingly straightforward.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! I’m so excited for you to try this Mongolian Chicken with Mung Bean Sprouts.

And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking!