If you’ve never tried a Mongolian meal, you’re in for a spicy delight, Chef! Fluffy jasmine rice, dotted with plump edamame beans, forms the base of this dish. Topped with juicy chicken strips pan-fried in a special UCOOK spice mix and coated in an even more special Indo-sesame zing sauce. Served with fresh coriander.
Tangy Mongolian Chicken & Rice
Tangy Mongolian Chicken & Rice
with edamame beans & fresh coriander
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Chicken
- Edamame Beans
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Indo-Sesame
- Jasmine Rice
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix through the Edamame Beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pan over medium heat with enough oil to cover the base. Pat the Chicken dry with paper towel and cut into 1cm chunks. Coat in the Spice Mix and season. When the oil is hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel.
SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the ginger until fragrant, 1-2 minutes. Mix in the Indo-Sesame sauce and 50ml of water. Simmer until slightly reduced, 2-3 minutes. Mix in the golden Chicken pieces and remove from the heat.
DINNER IS READY
Dish up the rice, top with the Chicken, and all the sauce. Garnish with the Fresh Coriander and dig in, Chef!
Jasmine Rice - 100ml
Edamame Beans - 50g
Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Spice Mix - 30ml
Garlic Clove - 1
Fresh Ginger - 10g
Indo-Sesame - 25ml
Fresh Coriander - 3g
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix through the Edamame Beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pan over medium heat with enough oil to cover the base. Pat the Chicken dry with paper towel and cut into 1cm chunks. Coat in the Spice Mix and season. When the oil is hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel.
SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the ginger until fragrant, 1-2 minutes. Mix in the Indo-Sesame sauce and 100ml of water. Simmer until slightly reduced, 2-3 minutes. Mix in the golden Chicken pieces and remove from the heat.
DINNER IS READY
Dish up the rice, top with the Chicken, and all the sauce. Garnish with the Fresh Coriander and dig in, Chef!
Jasmine Rice - 200ml
Edamame Beans - 100g
Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Spice Mix - 60ml
Garlic Cloves - 2
Fresh Ginger - 20g
Indo-Sesame - 50ml
Fresh Coriander - 5g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix through the Edamame Beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pan over medium heat with enough oil to cover the base. Pat the Chicken dry with paper towel and cut into 1cm chunks. Coat in the Spice Mix and season. When the oil is hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel.
SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the ginger until fragrant, 1-2 minutes. Mix in the Indo-Sesame sauce and 150ml of water. Simmer until slightly reduced, 3-4 minutes. Mix in the golden Chicken pieces and remove from the heat.
DINNER IS READY
Dish up the rice, top with the Chicken, and all the sauce. Garnish with the Fresh Coriander and dig in, Chef!
Jasmine Rice - 300ml
Edamame Beans - 150g
Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Spice Mix - 90ml
Garlic Cloves - 3
Fresh Ginger - 30g
Indo-Sesame - 75ml
Fresh Coriander - 8g
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix through the Edamame Beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pan over medium heat with enough oil to cover the base. Pat the Chicken dry with paper towel and cut into 1cm chunks. Coat in the Spice Mix and season. When the oil is hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel.
SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the ginger until fragrant, 1-2 minutes. Mix in the Indo-Sesame sauce and 200ml of water. Simmer until slightly reduced, 3-4 minutes. Mix in the golden Chicken pieces and remove from the heat.
DINNER IS READY
Dish up the rice, top with the Chicken, and all the sauce. Garnish with the Fresh Coriander and dig in, Chef!
Jasmine Rice - 400ml
Edamame Beans - 200g
Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Spice Mix - 120ml
Garlic Cloves - 4
Fresh Ginger - 40g
Indo-Sesame - 100ml
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Tangy Mongolian Chicken & Rice?
The preparation time for Tangy Mongolian Chicken & Rice with edamame beans & fresh coriander is between 20 and 40 minutes.
What is the total time required to make Tangy Mongolian Chicken & Rice with edamame beans & fresh coriander?
The total time required to make Tangy Mongolian Chicken & Rice with edamame beans & fresh coriander is between 25 and 45 minutes.
How many servings does Tangy Mongolian Chicken & Rice provide?
4 servings
What are the main ingredients in Tangy Mongolian Chicken & Rice?
Chicken, Edamame Beans, Free-range Chicken Mini Fillets, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Indo-Sesame, Jasmine Rice, Spice Mix
What is the nutritional information of Tangy Mongolian Chicken & Rice?
Calories: 707, Carbs: 103 grams, Fat: grams, Protein: 45.6 grams, Sugar: 10.4 grams, Salt: 586.9 grams
How do I prepare Tangy Mongolian Chicken & Rice?
SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the ginger until fragrant, 1-2 minutes. Mix in the Indo-Sesame sauce and 100ml of water. Simmer until slightly reduced, 2-3 minutes. Mix in the golden chicken pieces and remove from the heat. DINNER IS READY: Dish up the rice, top with the chicken, and all the sauce. Garnish with the fresh coriander and dig in, Chef! CHICKEN: Place a pan over medium heat with enough oil to cover the base. Pat the chicken dry with paper towel and cut into 1cm chunks. Coat in the spice mix and season. When the oil is hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix through the edamame beans, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Tangy Mongolian Chicken & Rice?
Chicken, Edamame Beans, Free-range Chicken Mini Fillets, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Indo-Sesame, Jasmine Rice, Spice Mix
How many calories does Tangy Mongolian Chicken & Rice have?
707 calories
How much fat content does Tangy Mongolian Chicken & Rice have?
grams
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