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mongolian chicken recipe

mongolian chicken recipe

Swanky & Savory Mongolian Chicken (or Beef)

Prep & cook time: 45 mins. (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

♦ 3-4 boneless skinless Chicken Breasts
♦ 
2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory
♦ 3 Scallions
♦ Sesame Oil
♦ Honey
♦ Corn Starch
♦ Quick Cooking Rice
♦ Red Pepper Flakes
♦ Sesame Seeds
♦ 4 cups Stir Fry Veggies (carrots, celery, onion & peppers – 24 oz. frozen works great)

INSTRUCTIONS:

1. Cut Chicken Breasts into 2″ chunks. Saute in 2 tsp. Sesame Oil in a wok, large pot or Instant Pot on high, until just browned. Turn off heat and stir in 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory, making sure to release any browned pieces from the bottom.

2. Mix in 3 chopped Scallions (with some of the green parts), 1/2 cup Honey (or brown sugar), 3/4 cup water & 1/2 tsp. Red Pepper Flakes. Then stir in 3 cups 2″ chunked Stir Fry Veggies. Cook til chicken is done. Mix 2 T. Corn Starch into 1/4 c. water, and stir into pot on high for about 2 minutes to thicken. Sprinkle with 1-2 tsp. Sesame Seeds. Serve over cooked Rice

WINE (the best part): This recipe pairs with a nice fruity red Zin or white Riesling

VARIATIONS:
♦ 
Instant Pot: Saute on high for for browning; Cook for 5 minutes + 10 minutes natural release; Then release remaining steam and open lid.

♦ Slow Cooker: 3 hours on high or 6 hours on low

On a mission to cook easy fantastic tender juicy sustainable meats, big game (like venison, bear and elk), birds (like pheasant, wild turkey and duck) and wild caught fish (like salmon, tuna and trout)!

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