In college my best friend worked at PF Changs. We lived off of their Mongolia Beef and rice dinner. This recipe has been adapted and made with chicken. It’s absolutely amazing and one of my favorite go-to dinners for guests and special occasions.


  • Peanut Oil
  • Soy Sauce
  • Garlic – minced
  • Ginger – ground or minced
  • Dark Brown Sugar
  • Flour
  • Corn Starch
  • Green Onions
  • 3 Chicken Breasts
  • Hot Asian Mustard
  • Hot Chili Sauce
Prepare Sauce
Add 2 teaspoons of oil into bottom of small pot
Add 2 table spoons of garlic and 1/2 teaspoon of ginger
saute over med/low heat
Add 1/2 cup soy and 1/2 cup water immediately DO NOT LET GARLIC BURN
Dissolve 3/4 cup dark brown sugar into mixture
Bring to a boil over medium heat
Let bubble for 4-5 minutes
Remove from heat and set aside
Cut chicken into nugget sized chunks
Dust chicken with 1/2 flour and 1/2 corn starch
Let sit for about 5-10 mins
Heat Peanut Oil in large skillet over med/high heat
Cook chicken for 7-10 minutes in oil (check chicken so you don’t overcook)
Chop 3-4 green onions into small pieces
Remove chicken from oil and pat excess oil with dry paper towel
Disgard excess oil in wok
Wipe clean with dry paper towel
Put chicken back in wok
Cook for 2 mins over medium heat
Add previously made sauce and green onions
Cook at medium for 3 more mins until sauce is hot
Remove from heat and let sit for about 5 mins
In small bowl combine 1 teaspoon hot mustard with 1 teaspoon chili sauce. Add soy sauce to taste. The more soy you add the milder the sauce becomes. This should be put at the table so guests can top their meals to their liking.
I serve this chicken over jasmine rice with a side of steamed broccoli.