Stir Up Some Flavor With This Mongolian Chicken Recipe

Gather the ingredients. The Spruce Eats / Ulyana Verbytska Briefly blanch the mung bean sprouts in boiling water (15 to 30 seconds). Drain thoroughly. The Spruce Eats / Ulyana Verbytska Cut the chicken into cubes that are between 1/2- and 1-inch (it's easiest to do this if the chicken is partially frozen). The Spruce Eats / Ulyana Verbytska Place the chicken into a medium-size bowl, add the marinade ingredients, and marinate the chicken for 15 minutes. The Spruce Eats / Ulyana Verbytska While the chicken is marinating, prepare the sauce and remaining vegetables. In a small bowl, combine the hoisin sauce, dark soy sauce, red wine vinegar, sugar, ​and water or chicken broth. Set aside. The Spruce Eats / Ulyana Verbytska In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside. The Spruce Eats / Ulyana Verbytska Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces. The Spruce Eats / Ulyana Verbytska Peel and chop the onion and garlic. The Spruce Eats / Ulyana Verbytska Heat a wok on medium-high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides. The Spruce Eats / Ulyana Verbytska When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked. The Spruce Eats / Ulyana Verbytska Remove the chicken. Clean out the wok. The Spruce Eats / Ulyana Verbytska Heat 1 tablespoon oil in the wok. When the oil is hot, add the garlic, green onion, and hot pepper flakes and stir-fry for 15 seconds. The Spruce Eats / Ulyana Verbytska Then add the chicken back into the pan. Stir-fry briefly, then push to the sides. The Spruce Eats / Ulyana Verbytska Add the sauce in the middle. The Spruce Eats / Ulyana Verbytska Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens. The Spruce Eats / Ulyana Verbytska Add the chopped onion, cook for a few more minutes. The Spruce Eats / Ulyana Verbytska Stir in the bean sprouts, cook for another minute. The Spruce Eats / Ulyana Verbytska Serve hot and enjoy. The Spruce Eats / Ulyana Verbytska