Mongolian Chicken

Mongolian Chicken

This dish is absolutely delicious. It can be served with Rice, Quinoa, Cracked Wheat. You may like to add steamed green vegetables, like French Beans, Broccoli, Sweet Baby Broccoli. Mongolian has a ancient history going back a thousand years and it had been influenced by Chinese, Indian and Turkish cuisine.

Habadhaba Baba


  1. 1 lb Chicken Boneless Thighs or Breast cut up into small pieces . .
  2. 1 Tablespoon Spice Rub (I used Rocky Rub)
  3. 1 Tablespoon Olive Oil
  4. 1 Teaspoon Cumin Seeds
  5. 1 inch salted water Potatoe boiled in cut into cubes .
  6. 1 16 oz Chickpeas Juice cans
  7. 1/2 Red Pepper sliced thin cut lengthwise
  8. 1/2 Onion cut lengthwise
  9. 1 Inch Ginger sliced lengthwise
  10. 2 cloves Garlic sliced
  11. 1 Tablespoon Soy sauce
  12. 2 Chilli Pepper Green sliced thin
  13. 4 1 1/2 inchs Green Onions cut in to pieces
  14. 1 Tomatoe chopped


20 mins
  1. Add Photo

    Marinate chicken pieces in Spice rub. Set aside. Heat oil in a Non stick Pan (cast iron is best). add cumin seeds, cook 1 minute. Add Chicken and cook for 4 minutes over medium heat. Brown chicken a little bit. Take chicken out and put it in a bowl.

  2. Change

    In the same pan add Onion, Ginger, Garlic, Green Onions, Chilli Pepper, Red Bell Pepper and cook 2 minutes. Add chopped tomatoe and soy sauce. Cook about 2 minutes. Add Chickpeas and juice and Boiled Potatoes. Cook about 4 minutes on low head. Now add Chicken and let it simmer for 5 minutes.

  3. Add Photo

    You can add green vegetables to this at this time. Serve when ready with Rice or your favorite food.

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