Mongolian Chicken

Chicken lovers won't be able to resist! And it's easy enough even for the laziest cook!

Recipe author

Servings:

Noodles (thin)

Chicken fillet

500

Bamboo shoots (canned)

150

Napa cabbage

125

Button mushrooms

100

Broth (strong chicken)

7.5

Ginger (1-inch piece, minced)

Garlic (1-inch piece, crushed)

Green onion

Hot chili pepper (red chili, cut into strips)

Peanut butter

Soy sauce

Sherry (dry)

Ground hot pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 7 g

Fats 17 % 2 g

Carbohydrates 25 % 3 g

51 kcal

GI: 100 / 0 / 0

I found this recipe in a cooking magazine. It's a great one for poultry lovers and anyone who enjoys eating well. First, soak the noodles in hot water for 5 minutes, drain them in a colander, and let them dry. Cut the chicken (and any other meat — I used lamb) and the bamboo shoots into thin, long strips, and mix them with the chopped cabbage and mushrooms. Pour the chicken broth into a pot and bring it to a boil. Add the ginger, garlic, and green onion. Then cook the meat and vegetables (the mixture from earlier) in the broth. Add the noodles 5–7 minutes before the end of cooking. Serve the dish with the sauce, and serve the broth separately in soup bowls. For the sauce, mix the peanut butter in a cup with 3 teaspoons of hot water, then add the soy sauce, sherry, and chili powder and stir. Divide the sauce among 4 small cups and garnish with chili. Your Mongolian chicken is ready — all that's left is to enjoy its lovely flavor and wonderful aroma. Enjoy!

Caloric content of the products possible in the composition of the dish

Lamb Horchog

Mashed potatoes with bacon

Hungarian halasle fish soup

Tyun pies

Bean soup with beef

Kidney stewed beans

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