Mongolian Chicken Chang’s Style

I have not been a huge fan of P.F. Changs, but everyone seems to love it. They do have some dishes that I do love, but not enough for me to love this restaurant as a whole. My top three are the Chicken Lettuce Wraps, Chang’s Spicy Chicken, and the Mongolian Beef. After trying their Mongolian Beef, I wanted to see if the same flavors would work with chicken.
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The flavor was not exactly the same of course, but I liked it just as much.
Mongolian Chicken Chang’s Style
Servings: 4-6 Servings
Total Time: 35 minutes
Ingredients:

2 Tbsp Peanut Oil

1 tsp Ginger, minced

2 Tbsp Garlic, chopped

2/3 cup Soy sauce (Mushroom based if possible, not necessary)

1 cup Dark Brown Sugar

2 Tbsp. Sriracha Sauce

1 cup Vegetable Oil (I used Grape Seed Oil)

1 1/2 lbs. Chicken Thighs (cubes or strips) 

1/4 cup Cornstarch 

Green Onions (sliced)

Directions:

Place the bite sized chicken pieces into a medium sized mixing bowl and coat it with the corn starch. Make sure each piece is fully coated. Let meat sit for 10 minutes, so the cornstarch is able to stick to the meat.

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In the meantime, in a skillet, heat the peanut oil over medium high heat until hot.

Add ginger and garlic for 30 seconds, then quickly add soy sauce and sriracha sauce.

Gradually add the dark brown sugar while continually stirring until all the sugar is dissolved.

Bring the sauce to a boil, still stirring, then lower the heat to a simmer for about 4 minutes. Remove from heat and set aside.

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While that cools for a minute, put the cup of vegetable oil in a wok or skillet on medium-high until hot, but not smoking. Add the meat to the wok/skillet and mix around until it browns (about 2 minutes, not fully cooked yet) and then remove from the heat with a slotted spoon. Place the chicken on paper towels to drain.

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Clean the pan out, draining any excess oils or sauces, and return the chicken to the pan. Cook again on high for about 2 more minutes. Add the sauce (the brown sugar mix) to the pan and cook for 1 minute. Add the green onions and cook for 1 minute longer.

Remove from the stove and serve!

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Mongolian Chicken Chang’s Style
 
Prep time

Cook time

Total time

 

Shruti’s Di Di:
Recipe type: Meat
Serves: 6

Ingredients:
  • 2 Tbsp Peanut Oil
  • 1 tsp Ginger, minced
  • 2 Tbsp Garlic, chopped
  • ⅔ cup Soy sauce (Mushroom based if possible, not necessary)
  • 1 cup Dark Brown Sugar
  • 2 Tbsp. Sriracha Sauce
  • 1 cup
  • Vegetable Oil (I used Grape Seed Oil)
  • 1½ lbs. Chicken Thighs (cubes or strips)
  • ¼ cup
  • Cornstarch
  • 3
  • Green Onions (sliced)

Directions:
  1. Place the bite sized chicken pieces into a medium sized mixing bowl and coat it with the corn starch. Make sure each piece is fully coated. Let meat sit for 10 minutes, so the cornstarch is able to stick to the meat.
  2. In the meantime, in a skillet, heat the peanut oil over medium high heat until hot.
  3. Add ginger and garlic for 30 seconds, then quickly add soy sauce and sriracha sauce.
  4. Gradually add the dark brown sugar while continually stirring until all the sugar is dissolved.
  5. Bring the sauce to a boil, still stirring, then lower the heat to a simmer for about 4 minutes. Remove from heat and set aside.
  6. While that cools for a minute, put the cup of vegetable oil in a wok or skillet on medium-high until hot, but not smoking. Add the meat to the wok/skillet and mix around until it browns (about 2 minutes, not fully cooked yet) and then remove from the heat with a slotted spoon. Place the chicken on paper towels to drain.
  7. Clean the pan out, draining any excess oils or sauces, and return the chicken to the pan. Cook again on high for about 2 more minutes. Add the sauce (the brown sugar mix) to the pan and cook for 1 minute. Add the green onions and cook for 1 minute longer.
  8. Remove from the stove and serve!

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shrutisdilectabledilites

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