Mongolian Chicken with Broccoli


The hardest part of this meal is cutting the chicken, broccoli, and making the rice. Seriously. It is very simple. When my daughter was making dinner she thought at first it was going to be too much but in the end she said how easy it really was.

Mongolian Beef is generally served as thin sliced beef in a brown sauce made of dark brown sugar, soy, ginger, and garlic .  This Mongolian chicken however is made with a brown sauce of brown sugar, soy sauce, and sesame oil, with ginger and garlic. Similar yet a bit different.

Verdict:

This was so delicious! Both kids ate two helpings. That in our book is a win. The sauce was tangy yet sweet and the broccoli pared well with the chicken. Don’t like broccoli or have other vegetables you want to use? Give it a try!

Tip: To easily slice the chicken place it in the freezer for 15 minutes before slicing. You can slice the breast in nice thin slice that way. Otherwise you may wish to cube the chicken.

  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 pounds, chicken breast thinly sliced
  • 1/4 cup + 2 teaspoons cornstarch, divided
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon powdered ginger
  • 1 tablespoon toasted sesame oil
  • 1 cup soy sauce
  • 2/3 cup water
  • 1 cup dark brown sugar (or regular brown sugar with 1 tablespoon molasses)
  • broccoli crowns, 2 large cut into florets
  • green onions for garnish, if desired
  • black pepper to taste

Directions:

  1. Place the chicken and 1/4 cup cornstarch in bowl and mix well.
  2. Heat the vegetable oil in a large pan over high heat
  3. Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
  4. Remove the chicken from the pan and place on a plate lined with paper towels
  5. Add the soy sauce, garlic, ginger, sesame oil, water and brown sugar (if using molasses also add at this time) to the pan and bring to a simmer.
  6. While sauce is coming to a simmer microwave broccoli and 1/2 cup water in a microwave safe bowl covered to steam broccoli.  Mine was 5 minutes before it reached our desired tenderness.
  7. Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water until the cornstarch has melted. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
  8. Add the chicken, broccoli, and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

17 Comments Add yours

  1. syl65 says:

    This is definitely a dish I would love 😋

    Liked by 1 person

    1. koolaidmoms says:

      Thanks, Sylvester! It was good!

      Liked by 1 person

      1. syl65 says:

        You’re welcome, Marci! I can really imagine!

        Like

    1. koolaidmoms says:

      Thank you!

      Like

  2. LOOKS VERY INVITING ON THESE LONG COLD DAEK NIGHTS, GREAT POST, CHINA

    Like

    1. koolaidmoms says:

      Thank you so very much!

      Like

    1. koolaidmoms says:

      Thank you!

      Like

  3. Looks delicious and something my family would enjoy. Bookmarking for next week’s meals sharing it on my Facebook page Everything Susan and More.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! I hope your family likes it!

      Liked by 2 people

  4. Andrew says:

    I like this recipe. Would you allow me to feature it on my blog where I examine the price per meal and the macronutrients per meal?

    Liked by 1 person

    1. koolaidmoms says:

      Please do! Thank you so very much!

      Like

      1. Andrew says:

        Great, thanks!

        Liked by 1 person

  5. What a delicious dish. Looks perfect.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much!

      Liked by 1 person

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