Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.

Complete the meal with Roast Lamb, Mashed Potatoes, and some Stuffing.

Potato Buns

Dinner buns don’t get any lighter or fluffier than these potato rolls. They’re made with mashed potatoes in the dough, which keeps them unbelievably soft. You’ve probably tried potato rolls from your local grocery store or bakery so you know how good they can be. But homemade is so much better. And when you serve them still slightly warm from the oven and spread with salted butter they are little bites of heaven.

How to Make this Potato Roll Recipe?

Potato rolls are yeast bread, which means that they take a little time to make as you need to let them rise. But don’t worry, they’re very easy to make. Here’s how you do it:

1. Make mashed potatoes with lots of butter and milk. Easy!
2. Mix a little sugar into some of the potato cooking water (or plain warm water) then add the yeast. After a few minutes, it will start to bubble which means it’s ready to use.
3. Now add the mashed potatoes, eggs, flour, and salt to the yeast and mix it until the dough forms. Now let it rise for one hour.
4. Time to make the buns! Divide the dough into buns and put them in a baking dish or on a sheet pan. Let them rise for one more hour.
5. All that you have to do now is pop them into your oven.

Making potato buns takes a little time, but it’s really easy. (Full recipe instructions are in the recipe card below.)

Can I Use Leftover Mashed Potatoes To Make This Recipe?

Yes! Leftover mashed potatoes work well, however, you will need to adjust the amount of flour you use. Start by adding 2 tablespoons of extra flour at a time until the dough comes together and is no longer sticky.

Pro Tip!

Let your leftover mashed potatoes come to room temperature or warm them slightly in the microwave before using them in this recipe.

How Long Do Potato Rolls Last?

Potato rolls will last for up to 7 days. But we find that they are best eaten within 4-5 days.

What Is The Best Way To Store These Buns?

To store potato rolls, put them into a sealable container and store them on your counter.

Potato Roll Variations

• Cheesy: add ½ cup grated cheddar or parmesan cheese.
• Herbed: add 2 teaspoons Italian seasoning.
• Sweet: Add ⅓ cup of sugar.
• Buns: form them into hamburger-sized buns and bake them on a tray.

How to Serve Potato Rolls

These rolls are a MUST with any big holiday meal. We’ll be serving them beside some classic honey glazed ham at Easter for sure! But they’re just as welcome at a Sunday pot roast dinner or with garlic roasted chicken with vegetables.

But it doesn’t stop there. Potato rolls make amazing sandwiches. Fill them with leftover butter herb turkey or your favorite deli meats. Or try stuffing them with the best egg salad. Or butter up a bun and dunk it into your favorite soup.

With so many delicious ways to eat potato rolls, they won’t last long!

Popular bread recipes

• Easy Cheesy Garlic Bread
• Focaccia Bread
• Buttery Beer Bread
• Grandma’s Perfect Homemade Bread
• No Yeast Bread with Herbs and Cheese

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Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.

Course Bread

Cuisine American

Keyword potato buns, potato roll

Prep Time 30 minutes

Cook Time 30 minutes

Rise Time 2 hours

Total Time 3 hours

Servings 16 rolls

Calories 184kcal

Author Kristen Stevens

Ingredients

• 1 (15-ounce) Russet potato, peeled and quartered
• ¼ cup softened butter
• ¼ cup milk
• 1/2 cup potato cooking water
• 1 tablespoon sugar
• 2 ½ teaspoons active-dry yeast
• 2 large eggs
• 4 ½ cups all-purpose flour
• 1 teaspoon salt

Optional Honey Butter

• 1 tablespoon butter
• 1 tablespoon honey
• 1 teaspoon flaky sea salt

Instructions

• Put the quartered Russet potato into a pot and cover it with water. Bring the pot to a boil over high heat and continue to boil until the potato is soft, about 10 minutes. Reserve ½ cup of the cooking water then drain the potatoes.
• Add the butter and milk to the potatoes and mash well.
• Put the potato water into the bowl of your stand mixer or large mixing bowl and add the sugar. Let the water cool until it is lukewarm then add the active dry yeast. Let the yeast bloom for 5 minutes.
• Add the mashed potatoes and eggs to the bowl and mix using a dough hook or a wooden spoon.
• Add the flour and salt and continue to mix in your stand mixer for 2-3 minutes, or until the dough comes together into a ball. If you're mixing the dough by hand, turn it out onto your counter and kneed it for 5 minutes.
• Transfer the dough to a lightly oiled bowl and cover tightly. Place the bowl in a warm (not hot) place for 1 hour, or until the dough has doubled in size.

Bake as pull apart potato buns

• Divide the dough into 15 balls. Place each ball seam-side down in a lightly oiled baking dish. They will be quite close together. Cover the baking dish and let the buns rise for 45 minutes.
• Preheat your oven to 350 degrees. Bake the buns for 30-35 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
• Let the buns cool before removing them from the baking dish.

Bake as individual potato buns

• Divide the dough into 16 balls. Place each ball seam-side down on a lightly oiled baking sheet, spaced 2-inches apart. Bake the buns for 20-25 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
• Let them cool slightly before serving.

Honey Butter Buns

• Melt the butter and honey in a small bowl. Once the buns have cooled, brush the tops of the buns with the honey butter then sprinkle with some flaky sea salt.

Notes

You can also use leftover mashed potatoes in this recipe, but you'll need to increase the flour. Start by adding 2 extra tablespoons of flour and add more if needed until the dough is thick and sticky. Ad instead of using potato cooking water, use warm tap water.

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg

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The BEST Lemon Meringue Pie

Lemon Meringue Pie is literally a slice of sunshine! Tart and tangy, bright lemon filling is topped with clouds of fluffy meringue that is going to blow your taste buds.

There is something truly amazing about pie, it is just so good! Just try these blog favorites and see what I mean, Easy Chocolate, Fresh Strawberry and Perfect Banoffee Pie!

Homemade Lemon Meringue Pie

Lemon meringue pie has to be one of my all time favorites. It is bright, zingy and fresh. The meringue is like eating a pillowy toasted marshmallow. Together it is like a little slice of heaven, or sunshine! To me this pie just screams springtime! The lemon curd is silky smooth and just the perfect combination of tart and tangy. Then comes the beautiful mountain of meringue that sits on top of the pie like a cloud. When you bake it in the oven it turns the outside into a golden brown with just the right amount of bite. It is sweet and light, the ideal combination for the lemon filling.

This Lemon meringue pie, is one to impress. Everyone loves the clouds of meringue. Do not let the meringue part intimidate you. I am going to give you all the tips and tricks to get a perfect meringue. the Lemon filling is just as easy. You are going to be an expert in this pie in no time. So let’s make this amazing meringue pie!

What You Will Need For Meringue Pie

I love that this recipes doesn’t allow the egg yolks or the egg whites to go to waste. You will use the yolks in the lemon curd and the whites for the meringue.

• Graham crackers: Crush your graham crackers with a food processor or in a freezer bag with a rolling pin. 
• Unsalted Butter: Be sure to use unsalted butter, you do not want a salty crust. 
• Granulated Sugar: The bit of sweet to balance the tart.
• Lemon Zest: If you do not have a zester, use the smallest holes of a cheese grater. Stop once you get to the white part of the lemon as it can be bitter.
• Kosher Salt:  Salt makes the sweet and tart, sweeter and more tart.
• Cornstarch:  The thickener for the lemon filling.
• Unsalted Butter:  Helps create a rich filling.
• Lemon Juice: Use fresh lemon juice over concentrate
• Water:  To mix with the filling
• Egg Yolks:  save the egg whites for the meringue
• Egg Whites: Use the whites from the yolk of the filling.
• Sugar: This the meringue fluff and taste sweet.
• Cream of Tartar: Stabilizes the egg whites and creates the peaks.
• Kosher Salt: For flavor
• Vanilla Extract: Gives the meringue that sweet marshmallow like flavor.

How To Make The Best Lemon Meringue

There are a few steps to this dessert, but it is so worth the effort. Trust me, this is going to be one of the best pies you will ever make.

1. Crush: Ground Graham crackers in a food processor, mix in melted butter until the crumbs hold in a clump when pressed together.
2. Pie tin: Press the crust into the bottom and up the side of a pie pan using the flat bottom of a small glass or measuring cup. Place in the refrigerator to set for about 15 minutes while the oven is preheating.
3. Bake: Preheat the oven to 375°F and bake the crust for 10 minutes.
4. Cool: Turn the oven off and remove the pie crust. Set it on a wire rack to cool.

Make the Lemon Filling

1. Mix: Whisk together the sugar and lemon zest. Add the salt and cornstarch, whisk to distribute evenly. Set aside.
2. Heat: Melt butter in a saucepan over medium heat. Add water, lemon juice, and the sugar/cornstarch mixture, stir to make sure the cornstarch dissolves. Add the egg yolks and cook the mixture, whisking constantly, until it thickens and some bubbles burst at the surface, about 5 mins. 
3. Make it Smooth: Strain the filling through a fine mesh sieve into a clean bowl.
4. Fill: Transfer cool lemon filling into the cool pie crust, cover with plastic wrap and refrigerate until the filling sets completely, about 4 hours.

Make the Meringue

1. Double Boiler: Whisk together egg whites and sugar in a heatproof bowl over a pot of simmering water. Continue whisking until the egg white mixture reaches 160°F. 
2. Beat: Transfer egg white mixture into a stand mixer bowl and add cream of tartar. Beat with the wire whisk attachment on medium speed until it is fluffy and reaches soft peaks.
3. Flavoring: Sprinkle in the salt and stream in the vanilla extract. Then continue beating until the meringue is shiny and stiff peaks form.

Assemble the Pie

1. Combine:Add the meringue on top of the lemon filling.With a spatula push the meringue out to the edges leaving a dome in the middle. Then use the back of a spoon to make little peaks all around.
2. Brown: Use a kitchen torch to brown the meringue in places.
3. Serve: Serve immediately

Making Perfect Lemon Filling

When eat your lemon meringue pie, you want the lemon filling to be silky smooth and that perfect combination of tartness and a bit of sweet. Here is how we do that.

• Heat Slowly: After you seperate the egg yolks from the whites you want to add them to the pot before they get hot. The mixture should be warm, but not hot. If the mixture is to hot you’ll curdle the eggs or basically scramble them.
• Stir: The secret to luscious lemon filling is to stir constantly and stir well. Do not walk away from your pot.
• Strain: Pushing the filling through a fine mesh strainer will guarantee you will have silky smooth lemon filling. Do not skip this step.

Tips For The Fluffiest Meringue

Don’t let the meringue part of this lemon meringue pie intimidate you. This dessert is going to become the best you ever made with these tips, perfection is just a few minutes away.

• Egg Whites: Separating the egg yolks from the egg whites is super important. If you get even a smidge of egg yolk in your egg whites, your meringue will be ruined. To help you avoid that separate the eggs while they are are still cold. Cold eggs separate better than room temperature.
• Room Temperature: However, room temperature egg whites will whip up easier and better so after you separate them, let your egg whites come to room temperature.
• Create The Peaks: It might take some patience but you will want to make sure your peaks are good and stiff. Don’t worry it will come
• Design: This is the most fun part. With the back of a spoon gently create swirls and whirls for your meringue, they will look awesome when you’ve browned them.
• To Brown the Meringue:  I used a kitchen torch to get that golden brown look you want. But you can get the same look by moving the oven rack close to the top and turning on your broiler. place the lemon meringue pie in the oven and watch it carefully turning as needed to brown it evenly.

How to Store French Lemon Meringue Pie

Lemon Meringue pie is best eaten the same day it is made and as soon as the meringue is put on. To store leftovers cover in such a way that the plastic or foil does not touch the meringue if possible. I use toothpicks in the pie, to prop up the plastic wrap away from the pie.

Keep in the fridge for up to 3 days. There may be some “weeping” of the meringue and it will separate as it is stored. This is normal of meringue that is stored for a few days. It will not change the taste, but it might the texture. It will still be amazing!

More Lemony Recipes You Have to Try

Lemon is one of my all time favorite ingredients to cook and bake with. It adds so much zip and zing to recipes. The tartness balances out the sweet in the best desserts. Lemon’s zing brings out the best in chicken and fish especially. You can make a simple dish absolutely delicious just by adding a fresh squeeze of lemon. When you go searching for lemon recipes on here, you will find quite a few, and they are all amazing, but here are a few to get your started.

• Glazed Lemon Brownies
• Lemon Garlic Cream Fettuccine
• Instant Pot Lemon Garlic Chicken
• Grilled Lemon Scallops
• Creamy Lemon Chicken Piccata 

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Lemon Meringue Pie

Lemon Meringue Pie is literally a slice of sunshine! Tart and tangy, bright lemon filling is topped with clouds of fluffy meringue that is going to blow your taste buds.

Course Dessert

Cuisine American

Keyword lemon meringue pie

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 10 Slices

Calories 374kcal

Author Alyssa Rivers

Ingredients

Crust

• 14 (full sheets) of Graham crackers
• 3 ounces unsalted butter melted

Lemon filling

• 1 1/4 cups granulated sugar
• 1 Tablespoons lemon zest
• 1/4 teaspoons kosher salt
• 1/4 cup corn starch
• 2 ounces unsalted butter
• 3/4 cup lemon juice
• 1 1/4 cup water
• 5 egg yolks save the egg whites for the meringue

Meringue topping

• 5 large egg whites
• ½ cup granulated sugar
• ½ teaspoon cream of tartar
• A pinch of kosher salt
• ½ teaspoon of vanilla extract

Instructions

Make the pie crust:

• Ground Graham crackers in a food processor, mix in melted butter until the crumbs hold in a clump when pressed together.
• Press the crust into the bottom and up the side of a pie pan using the flat bottom of a small glass or measuring cup. Place in the refrigerator to set for about 15 minutes while the oven is preheating.
• Preheat the oven to 375°F and bake the crust for 10 minutes.
• Turn off the oven and remove the pie crust. Set it on a wire rack to cool.

Make the lemon filling:

• Whisk together the sugar and lemon zest. Add the salt and cornstarch, whisk to distribute evenly. Set aside.
• Melt butter in a saucepan over medium heat. Add water, lemon juice, and the sugar/cornstarch mixture, stir to make sure the cornstarch dissolves. Add the egg yolks and cook the mixture, whisking constantly, until it thickens and some bubbles burst at the surface, about 5 mins.
• Strain the filling through a fine mesh sieve into a clean bowl. Set aside to cool.
• Transfer cool lemon filling into the cool pie crust, cover with plastic wrap and refrigerate until the filling sets completely, about 4 hours.

Make the meringue:

• Whisk together egg whites and sugar in a heatproof bowl over a pot of simmering water. Continue whisking until the egg white mixture reaches 160°F.
• Transfer egg white mixture into a stand mixer bowl and add cream of tartar. Beat with the wire whisk attachment on medium speed until it is fluffy and reaches soft peaks.
• Sprinkle in the salt and stream in the vanilla extract. Then continue beating until the meringue is shiny and stiff peaks form.

Assemble the pie:

• Add the meringue on top of the lemon filling. Use a spatula to push the meringue out to the edges leaving a dome in the middle. Use the back of a spoon to make little peaks all around.
• Use a kitchen torch to brown the meringue in places.
• Serve immediately.

Nutrition

Calories: 374kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 220mg | Potassium: 118mg | Fiber: 1g | Sugar: 40g | Vitamin A: 485IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg

 

 

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Crockpot Apricot Chicken

Apricot Chicken is a super easy and incredibly delicious dinner your whole family is going to love! Sweet and savory and full of flavor the chicken is tender and juicy.

I love meals that are easy but taste amazing! Make this a complete dinner and serve with Broccoli, Rice or Potatoes.

Apricot Chicken Recipe

A friend made this for all of us last summer. I was a little unsure about it because of the apricot jam in it. But I loved it! It gives the perfect balance of flavor between the apricot jam and Russian salad dressing. Trust me on this flavor combination, it is the best. The sauce has a sweetness but a spicy savoriness to it from the dressing. They combine in the most magical way.

Apricot chicken makes my busy day become stress free. It is one less thing I have to worry about and my family is happy that they get dinner! I love slow cooker set it and forget it dinners. And a miracle happened, my extremely picky eater even ate it. This child does not like anything it seems and he had seconds. If he likes it, you are going to love it!

What You Need For Easy Apricot Chicken

With ingredients that are easy to have on hand, you can throw this together on a busy day and have a delicious dinner ready when you are.

• Apricot Preserves: You can use a low sugar apricot jam too, this creates that bit of sweet.
• Russian Dressing: Use your favorite brand, I used Wishbone brand.
• Dry Onion Soup Mix: This adds spices and the savory flavor. Make your own mix for incredible results.
• Chicken Thighs: Use bone in chicken thighs, boneless or even chicken breasts.
• Oil: Good quality high smoke vegetable oil such as canola.

How To Make Apricot Chicken in the Crockpot

The only extra step you have is to quickly brown the chicken. Remember this isn’t to cook it, just to give the skin some texture and flavor.

1. Combine: In a medium bowl mix together the preserves, dressing and soup mix.
2. Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high that has a good Tablespoon of oil in the bottom. Cook each side for 1-2 minutes or till good and golden.
3. Crockpot:  Place the chicken in the bottom of the slow cooker and pour the mixture over the chicken.
4. Cook: Cook on low for 3-4 hours or till internal temperature reaches 165 degrees.

Tips and Variations For the Best Apricot Chicken

The wonderful thing about this chicken recipe is that it is forgiving and can be adjusted to your liking or needs. Slow cooking is just that way.

• Chicken:  Using bone in and skin on chicken thighs will give you the juiciest chicken. You can use chicken breasts or skinless boneless chicken thighs it may not be as moist. Thighs contain the darker part of the chicken and darker meat is naturally juicer. Keeping the bone in and skin on will add even more moisture. Chicken breasts are known for being more dry and over cooking, even in sauce, can cause it to be dry.
• Browning: Similar to searing beef, searing chicken can lock in juice and add immense flavor. It is an extra step that you do not have to do, but I highly recommend it. The chicken is just that much more divine.
• Preserves: If you do not have apricot jam or cannot find it, there are options. You can use pineapple, mango, orange  or peach instead. Also try a mixture of apricot and peach or pineapple for a nice twist in flavor.
• Dressing: There are times when I cannot find Russian dressing. It isn’t very often but it happens. Substituting Catalina or French Dressing will give you the same results.
• Onion Soup Mix: Do not leave this out. It adds the flavor and savory you need in this dish. I also recommend making your own. It is super easy and simple and tastes way better than store bought!
• Extras: To add oomph to your dish try sautéing onions and adding them to the apricot chicken. For more zip throw in fresh grated ginger, a Tablespoon of soy sauce or Dijon mustard.
• Potatoes: For an all in one crock pot meal add baby Yukon or red potatoes with the chicken.
• Different Protein: This slow cooker apricot chicken recipe works really well with pork chops too!

Freezing and Storing Apricot Glazed Chicken

I love dishes that make great leftovers and this chicken recipe make amazing leftovers

• Store: If you do have leftovers place in a tightly sealed container and place in the fridge for 4-5 days. Warm up leftovers in the microwave or the stove top.
• Freeze: Let the chicken cool and place leftovers in a freezer safe bag. Tightly seal. Freeze for up to 3 months. Let it thaw overnight in the fridge. Reheat in the microwave or on the stove top.

More Slow Cooker Recipes to Try

Slow cooker or crockpot recipes are favorites that will never go out of style. Slow cooking infuses flavor into your meal and cooks it to tender juicy perfection. Sauces are rich and luscious, spices, herbs and ingredients create remarkable dishes, the whole family will love.

• Slow Cooker Mongolian Beef
• Amazing Slow Cooker Crack Chicken
• Slow Cooker Jambalaya 
• Mississippi Pork Roast in the Slow Cooker
• Slow Cooker Pasta e Fagioli Soup

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Crockpot Apricot Chicken

Apricot Chicken is a super easy and incredibly delicious dinner your whole family is going to love! Sweet and savory and full of flavor the chicken is tender and juicy.

Course Dinner, Main Course

Cuisine American, Asian American

Keyword apricot chicken, chicken

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Servings 6 Servings

Calories 420kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 cups apricot preserves
• 1 cup Russian dressing I used Wishbone brand
• 1 envelope dry onion soup mix
• 6 bone in chicken thighs can use breasts, and boneless thighs

Instructions

• Mix together the preserves, dressing and soup mix.
• Place chicken in bottom of slow cooker; pour mixture over chicken.
• Cook on Low and continue cooking for 3-4 hours.

Notes

Updated on March 30, 2021

Originally Posted on July 10, 2012

Nutrition

Calories: 420kcal | Carbohydrates: 42g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 821mg | Potassium: 930mg | Fiber: 1g | Sugar: 26g | Vitamin A: 189IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg

 

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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.

Just like my Mongolian Beef, this tastes amazing and is easy. Serve it over a bowl of rice with Egg Rolls and Wontons for a dinner out, from home!

Easy Mongolian Chicken

Inspired by my Mongolian Beef, this Mongolian chicken has all the flavor and richness, but with chicken! I like to use chicken because it can be a lot cheaper than beef, it is better for the heart and taste and texture just work. My family loves this dish. It is a favorite since it has just enough sweet and savory that makes it so good! We usually do not have leftovers, which is bummer because they are just as good if not better than when we have it fresh.

The “Mongolian” flavor comes from Taiwan and does not have anything to do with Mongolia. But that does not stop this dish and others like it from being one of America’s favorite. You have to try Mongolian chicken noodles, Mongolian Beef and Broccoli and these that are cooked in the slow cooker with beef or chicken.

Ingredients for Chinese Chicken

Basic ingredients combine quickly to make a fabulous dinner that is divine.

• Chicken Breasts: Cut your chicken into bite sized pieces of equal proportions.
• Cornstarch: This coating adds texture to the chicken and helps thicken the sauce.
• Olive Oil: For cooking the chicken.
• Chicken Broth: The base of the sauce.
• Brown Sugar: You can either use light or dark brown sugar.
• Soy Sauce: Use low sodium soy sauce if you would like.
• Hoisin Sauce: Classic Asian sauce that adds a bit of sweet and salty.
• Sesame Oil: This is a great finishing oil that adds flavor.
• Cornstarch: Thickening agent that works without adding flavor.
• Sesame seeds and Green Onions: These are optional but add color and flavor.

How to Make Mongolian Chicken

Quick and easy you will love this better than take out dinner. You will love how fast it is and your family will love the flavor.

1. Chicken: In a ziplock bag add the chicken and cornstarch and shake to coat.
2. Sauté: Using a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden
3. Sauce: In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil and cornstarch. Pour over the Chicken and cook for 2-3 minutes until sauce starts to thicken.
4. Serve: Serve with sesame seeds and green onions.

Tips and Variations for the Best Mongolian Chicken

This is super simple to make and super delicious. Sure to be a family favorite.

• Chicken: Coating the chicken in cornstarch and then stir frying it crisps it up perfectly. You can use chicken breasts or chicken thighs.
• Vegetables: This is one of the best ways to vary the recipe. Although this is usually served by itself it is awesome with vegetables. Try broccoli, mushrooms, peppers, zucchini, carrots, water chestnuts or sugar snap peas.
• Spicy:  Add a bit more heat by adding siracha, red pepper flakes or fresh ginger.
• Serve: Serve over rice, brown rice, stir fry noodles, or even zoodles.

Storing Leftovers

Leftovers are a beautiful thing when it comes to Mongolian chicken. I like to make a double batch so I have enough for at least two meals.

• Leftovers: This is almost better the second day. Leftover will keep for up to 4 days and can be reheated in the microwave or on the stove top.
• Freezing: Once the Mongolian chicken has completely cooled, place it in an airtight container or freezer bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. Microwave or reheat in a skillet or wok.

More Asian Recipes to Love

There is nothing better than making your own take out. It is awesome. You can make it to your liking adding or substituting ingredients. Make it spicier or more milder. And cooking your own is much healthier and cheaper. I have all the best recipes that are tried and true right here.

• Easiest Vegetable Stir Fry
• Better Than Takeout Chicken Fried Rice
• Slow Cooker General Tso Chicken
• Baked Firecracker Chicken
• Thai Sesame Peanut Sauce Noodles

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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.

Course Dinner, Main Course

Cuisine Asian American

Keyword mongolian chicken

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 262kcal

Author Alyssa Rivers

Ingredients

• 1 pound chicken breasts cut into 1 inch pieces
• 1/4 cup cornstarch
• 2 Tablespoons olive oil
• 1/2 cup chicken broth
• 1 Tablespoon brown sugar
• 3 Tablespoons soy sauce
• 1 Tablespoon hoisen sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• sesame seeds and sliced green onions for garnish

Instructions

• In a ziplock bag add the chicken and cornstarch and shake to coat. In a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden.
• In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Pour over the chicken and cook for 2-3 minutes until sauce starts to thicken. Serve with sesame seeds and green onions.

Nutrition

Calories: 262kcal | Carbohydrates: 13g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1060mg | Potassium: 481mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

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