Mongolian Chicken

  • 40min prep
  • 10min cook
  • 4 Servings


  • 2 teaspoons cornflour

  • ½ teaspoon Chinese five-spice powder

  • ¼ cup shao hsing (Chinese rice wine)

  • 2 garlic cloves, crushed

  • 2cm piece fresh ginger, grated

  • 2 tablespoons soy sauce

  • 500g chicken breast stir-fry strips

  • 1 tablespoon peanut oil

  • 1 brown onion, cut into thick wedges

  • 3 green onions, cut into 4cm lengths

  • ⅓ cup hoisin sauce

  • 2 teaspoons sesame oil

  • 1 teaspoon sesame seeds, toasted

  • 4 cups steamed white long-grain rice

  • 300g snow peas, trimmed, steamed


  • Blend cornflour, five-spice, shao hsing, garlic, ginger and 2 teaspoons soy sauce in a bowl. Add chicken. Toss to coat. Refrigerate for 30 minutes to allow flavours to develop.

  • Heat ½ the peanut oil in a wok or large frying pan over high heat. Drain chicken from marinade, reserving marinade. Stir-fry chicken, in 2 batches, for 2 minutes or until lightly browned and just cooked through. Transfer to a heatproof bowl. Wipe wok clean.

  • Heat remaining peanut oil in wok over high heat. Add onions. Stir-fry for 1 minute or until starting to char. Return chicken to wok with reserved marinade, hoisin sauce, sesame oil and remaining soy sauce. Stir-fry for 2 to 3 minutes or until sauce boils and thickens, and chicken is heated through.

  • Sprinkle stir-fry with sesame seeds. Serve with rice and snow peas.