Go Back
+ servings
My Darling Vegan
Vegan Mongolian Chicken

Skip takeout and make this amazing Vegan Mongolian Chicken! It's crispy vegan chicken cooked in a sweet and savory sauce and served over rice and steamed broccoli for a better-than-takeout, 30-minute meal. 

0 from 0 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Course: Main Course
Cuisine: Vegan, Gluten-Free
Servings: 4 people
Calories: 548 kcal
Author: Sarah McMinn
Ingredients
Mongolian Sauce
Stir Fry
  • 3 tbsp. sesame oil, divided
  • 3 cloves garlic, minced
  • 1 tbsp. fresh ginger, peeled and minced
  • 1/4 cup red bell pepper, minced
Everything Else
  • 2 cup cooked rice
  • 2-3 green onions, chopped
  • 2 tbsp sesame seeds
Instructions
  1. In a large stockpot, bring 8 cups of vegetable broth to a boil. Add Nature's Prime Nuggets and boil for 12 minutes, stirring occasionally.

  2. While the nuggets cook, whisk together soy sauce, brown sugar, 1/3 cup water, and vegan Worcestershire sauce. In another bowl make a slurry with the 2 tablespoons of water and 1 teaspoon of cornstarch. Mince and dice the ginger, garlic, and bell pepper. Set everything aside.

  3. Strain the cooked nuggets a colander and pat dry. Transfer the rehydrated nuggets to a bowl and toss with 2 tablespoons of cornstarch until fully coated. In a large, non-stick skillet, heat up 2 tablespoons of sesame oil over medium-high heat. Once the oil is hot, add the cooked nuggets and sauté for 7-8 minutes, stirring frequently, until they are browned and crispy on both sides.

  4. Transfer the cooked nuggets to a plate. Return the pan to heat, reduce heat to medium-low, and add the remaining tablespoon of sesame oil. Once hot, add in the garlic, ginger, and red peppers, stirring for 30-60 seconds until lightly brown and fragrant. Add nuggets, Mongolian sauce, and cornstarch slurry. Stir together until the sauce is thick enough to coat the back of a spoon. This should take 3-5 minutes.

  5. Serve immediately over rice with green onions and sesame seeds.

Recipe Notes

Serving and Storing - For best results, this Mongolian Chicken should be eaten shortly after it’s made. Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.

Recipe Tips 

  1. Do not overcook the rice. Overcooked rice will get mushy and won’t stir fry when added to the vegetables. Use long-grain rice and cook it until it is al dente.
  2. Either brown rice or white rice will do. Just note that brown rice takes about 2x as long to cook.
  3. Use fresh garlic and ginger. While you can use powdered spices, I highly recommend using fresh ginger and garlic as it adds so much flavor to this recipe.
Nutrition Facts
Calories Per Serving: 548
% Daily Value
Carbohydrates 52g 17%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 2g 13%
Sodium 3005mg 131%
Potassium 192mg 5%
Fiber 1g 4%
Sugar 16g 18%
Vitamin A 1352IU 27%
Vitamin C 14mg 17%
Calcium 72mg 7%
Iron 2mg 11%