Description
This Mongolian Chicken recipe features tender slices of chicken breasts coated in cornstarch and stir-fried in a flavorful sauce made from soy sauce, brown sugar, and aromatics. The dish is quick to prepare, with a perfect balance of savory, sweet, and mildly spicy flavors, garnished with green onions and served over steamed white rice for a classic Asian-inspired meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
Sauce and Seasonings
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- ½ cup soy sauce
- ½ cup water
- â…” cup brown sugar
- 1 teaspoon red pepper flakes (optional)
- 4 green onions, chopped
Serving
- Cooked white rice, for serving
Instructions
- Coat the chicken: In a bowl, toss the thinly sliced chicken breasts with cornstarch until they are well-coated. Let the mixture sit for about 10 minutes to allow the coating to adhere properly.
- Heat the oil: Place a large pan or skillet over medium-high heat and add the vegetable oil, allowing it to heat up.
- Sauté aromatics: Add the minced ginger and garlic to the hot oil and sauté for about 30 seconds until they become fragrant without burning.
- Cook the chicken: Add the coated chicken slices to the pan. Stir and cook them until they are browned on all sides, which should take approximately 5 to 7 minutes.
- Prepare sauce mixture: While the chicken is cooking, combine the soy sauce, water, and brown sugar in a small bowl. Stir until the sugar completely dissolves.
- Add sauce to chicken: Pour the prepared sauce mixture over the cooked chicken in the pan.
- Simmer the sauce: Reduce the heat to medium-low and let the sauce gently simmer for a few minutes until it thickens to your preferred consistency, coating the chicken nicely.
- Add spice (optional): If you like a bit of heat, stir in the red pepper flakes at this stage and mix well.
- Garnish: Sprinkle the chopped green onions over the top of the chicken to add a fresh, vibrant flavor and color.
- Serve: Serve the Mongolian Chicken hot on a bed of steamed white rice for a complete meal.
Notes
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Adjust the brown sugar quantity if you prefer your sauce less sweet.
- Red pepper flakes can be omitted or adjusted based on your spice tolerance.
- Leftover Mongolian Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure not to overcrowd the pan when cooking chicken to ensure it browns properly.