This post, Mongolian Chicken Fried Rice, has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. P.F. Chang‘s and P.F. Chang’s Home Menu® are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission.
Asian Cuisine is a huge favorite at my house and this Mongolian Chicken Fried Rice is delicious and so easy to make.
I’ll let you in on a little secret. Years ago, I won first place in a cooking contest when I created an entire Asian meal, complete with homemade fortune cookies!
I admit that it took me all day long and I was exhausted by the end of the day. Good thing my Mongolian Chicken Fried Rice takes less than 20 minutes to make!
These days, I want authentic Asian food without all the fuss. That’s where the P.F. Chang’s® Home Menu sauces come in! Have you seen them? You can find them in the Asian food aisle at Walmart.
Ingredients You’ll Need
- skinless chicken breasts, chopped
- P.F. Chang’s® Home Menu Mongolian sauce
- vegetable oil
- chopped onion
- frozen Sugar Snap Pea Stir-Fry Vegetables, thawed
- cooked white rice
- 3 eggs, beaten
How To Make Mongolian Chicken Fried Rice
My Mongolian Chicken Fried Rice begins with marinating the chicken in P.F. Chang’s Home Menu Mongolian sauce for about 20 minutes. The sauce contributes to my Asian Cuisine made easy and amps up the flavor of my Chicken Fried Rice.
Helpful Hint: Have all ingredients for Mongolian Fried Rice ready to go before heating the skillet. This flavorful dish is done in only 18 minutes!
After cooking the chicken in a large skillet or wok, remove and set aside.
Add the vegetable oil and stir-fry the onions.
Stir in the vegetables and continue to stir-fry.
Add rice and stir until heated through. Stir in the eggs until evenly mixed in with the rice.
Add the chicken back to the dish and cook until heated through.
Serving Tip: I like to serve Mongolian Chicken Fried Rice with baked wonton chips.
How To Make Baked Wonton Chips
I cut each wonton wrapper into four triangles and place them in a single layer on a baking pan sprayed with cooking spray. Then I sprinkle the wonton chips with salt and bake them at 350º F for 5-7 minutes or until crispy.
- 2 boneless, skinless chicken breasts, chopped
- 5 Tablespoons P.F. Chang's® Home Menu Mongolian sauce
- 1/4 cup vegetable oil, divided
- 3/4 cup chopped onion
- 10 oz. frozen Sugar Snap Pea Stir-Fry Vegetables, thawed
- 3 cups cooked white rice
- 3 eggs, beaten
- Marinade the chopped chicken breasts in the P.F. Chang's® Home Menu Mongolian sauce for 20-30 minutes.
- Heat a large skillet (or wok) on medium-high. Add 1/2 of the vegetable oil, chicken, and sauce. Stir-fry until chicken is cooked through, about 5 minutes.
- Remove chicken and set aside.
- Reduce heat to medium and add remaining oil and onions. Stir-fry for 3 minutes. Add vegetables and cook for 2 more minutes.
- Increase heat to medium-high and add rice. Stir until rice is heated through, about 3 minutes.
- Add beaten eggs and stir constantly until mixed with the rice.
- Add the chicken back to the skillet and cook until heated (about 5 minutes).
Amount Per Serving Calories 347Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 127mgSodium 233mgCarbohydrates 31gFiber 3gSugar 4gProtein 21g
Be sure and try my Mongolian Chicken Fried Rice the next time you’re craving Asian cuisine. Thanks to P.F. Chang’s Home Menu sauces, I can have Asian food whenever I get a craving.
These sauces also include Soy. Be sure to check out the Teriyaki, Sesame, and Kung Pao sauces as well.
I think I’ll make Sesame Chicken next time and I’ll be sure and share the recipe!
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