Mongolian Chicken
Crispy chicken pieces coated in a sweet and savory sauce, perfect for a quick and satisfying meal.
Ingredients
- 1¼ lbs. boneless skinless chicken breast (thinly sliced)
- ¼ cup cornstarch (plus 2 teaspoons, divided)
- 3 tablespoons vegetable oil
- 1½ teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- ½ cup low sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar (packed)
- ½ cup green onions (cut into 1-inch pieces)
- Salt and pepper to taste
Instructions
- In a resealable plastic bag, combine sliced chicken and ¼ cup cornstarch. Shake well to coat each piece evenly.
- Heat vegetable oil in a large skillet over high heat. Add chicken in a single layer and season lightly with salt and pepper. Cook for 3 to 4 minutes on each side until golden brown.
- Remove cooked chicken from the pan and place on a plate lined with paper towels to drain excess oil.
- In the same pan, add minced garlic and ginger, cooking for 30 seconds until fragrant.
- Pour in soy sauce, toasted sesame oil, water, and brown sugar. Stir and bring to a gentle simmer.
- Mix remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water until smooth, then add to the simmering sauce to thicken it.
- Let the sauce boil for 30 to 60 seconds until thickened, then return chicken and green onions to the pan. Toss everything together to coat.
- Cook for another minute to warm through, then serve over steamed rice or noodles.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.