Prepare 4 Meals with Mongolian Chicken in 35 Minutes

Welcome to my A week Meal Prep Episode #7, today I will be making 4 meals with Mongolian Chicken in 35 minutes. 58g of protein in this meal is healthy and well balanced with some veggies.

I will keep them in the fridge or freeze them. This way I can use them as a lunchbox or a quick and healthy dinner anytime. They can be kept in the fridge for 5 days or frozen for 2 months. If you keep them frozen, you don’t need to defrost them. You just need to microwave them for 5 to 7 minutes.

Tips to make Mongolian Chicken:

1. Cut the chicken breast against the grain to separate the tissue. This is how Chinese restaurants get tender, juicy, and not bland chicken breasts. You can find out how to cut the chicken in my early post on tenderizing chicken for stir-frying (velvety chicken).
2. When you marinate the chicken, adding cooking wine gives the meat more aroma and flavor.
   Adding cornstarch makes the chicken breast tender.
   Adding oil prevents the chicken from sticking together when frying in the pan. However, only add the oil at the very end, after you have mixed the chicken well with the other ingredients.
3. Fry the chicken breast in the hot pan. Spread them out in the pan and don’t overlap them. Don’t turn it until the underside is golden brown, about 2 to 3 minutes. Turn it over to the other side and stir it when the underside is golden brown. This allows the chicken to sear well and prevents it from becoming watery.

All ingredients you need:

Marinate Chicken:
2.2 lb chicken breast (1000g)
3 tablespoons soy sauce
3 tablespoons rice wine, Shaoxing wine or dry sherry
3 tablespoons water
3 tablespoons cornstarch
3 tablespoons oil, add the last after marinated chicken

Mongolian Sauce:
4.5 tablespoons soy sauce
1 bowl water
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch

Stir Fry:
2 tablespoons cooking oil
1 1/2 tablespoons fresh ginger, minced
1 1/2 tablespoons garlic, minced
6 stalks scallions
1 red bell pepper

How to make:

1. Marinate chicken – Slice the chicken breast against the grain to loosen the tissue. This is how Chinese restaurants get tender and juicy chicken breast that is not bland.
2. Marinate the chicken with soy sauce, cooking wine, water and corn flour. Mix well, then add the oil, mix well and set aside.
3. Sauce – prepare a bowl and mix the soy sauce, oyster sauce, sesame oil, water and corn flour well.

4. Fry the chicken breast – fry the chicken breast in the hot pan, spreading it around the pan and not overlapping it so that it turns a nice golden brown. Remove to a plate and set aside.
5. In the same pan, stir-fry the garlic, ginger and the white part of the spring onions for 1 minute to release the aroma. Bring the sauce to the boil.
6. Add the chicken, the green part of the spring onions and the red bell pepper. Stir-fry for 2 minutes. Ready to pack in the lunchbox or serve hot.

Watch how to make:

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