Mongolian Fire Chicken

Mongolian Fire Chicken

Author: Chef Daniel Bresca


  • 4 boneless chicken breast halves
  • 2 tbsp cajun seasoning blend
  • 2 tbsp olive oil
  • 1 1/2 tbsp minced garlic
  • 2 tbsp chopped Ancho chili pepper or to taste
  • 1/4 cup white whine
  • 12 medium button mushrooms sliced
  • 2 tomatoes peeled, seeded, diced (1 1/2 cups)
  • 1 1/3 cups chopped green onions
  • 2 tbsp chopped fresh basil
  • 1 lb linguine 500g


  • Blend cajun seasoning with 1 tablespoon olive oil. Coat surface of chicken then grill or broil. Cool and slice thinly. ( Chicken may instead be covered in a 350F oven 30 minutes or until done.)
  • Heat 1 tablespoon oil in skillet, Cook garlic and chili pepper until tender, about 3 to 4 minutes. (other kinds of chili pepper may replace Ancho.)
  • Pour in white wine and stir briefly. Add mushrooms, chicken slivers and tomato. Cook 1 minute on medium heat. Meanwhile cook linguine until tender.
  • Add green onions, basil and drained linguine to sauce. Toss and serve. Makes 4 to 6 servings.

This classic Chicken recipe was originally posted to on February 17, 2001

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