Mongolian Chicken & Mushrooms

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  • Place the chicken in a resealable plastic bag, ad 1/4 cup cornstarch and Simply Thai Seasoning - shake to coat evenly.
  • Heat the EVOO in a large pan over high heat
  • Add the chicken to the pan in a single layer
  • Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
  • Remove the chicken from the pan and place on a plate lined with paper towels
  • Add 2 tablespoons toasted sesame oil and onions to pan - sauté 3-4 minutes
  • Add the mushrooms to the pan - sauté till desired texture 3-4minutes
  • Add the garlic to the pan and cook for 30 seconds. Add the soy sauce, 2 tablespoons toasted sesame oil, water and brown sugar to the pan and bring to a simmer.
  • Mix the 4 teaspoons of cornstarch with 2 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
  • Add the chicken back to the pan and toss to coat with the sauce. Serve over rice if desired.


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