Description
Mongolian Chicken is a flavorful and easy-to-make Asian-inspired stir-fry featuring crispy chicken coated in a savory-sweet sauce made with soy, brown sugar, garlic, and ginger. Perfect for a quick weeknight dinner, it is served over rice and garnished with green onions and sesame seeds. This dish provides a perfect balance of sweet and umami with a hint of spice, ideal for anyone craving takeout at home.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce & Seasonings
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/3 cup water
- 1 teaspoon sesame oil
- Red pepper flakes (optional, to taste)
Garnish & Serving
- 3 green onions, cut into 1-inch pieces
- Sesame seeds, for garnish
- Extra green onions, for garnish
- Cooked rice, for serving
Instructions
- Prepare the Chicken: Pat the sliced chicken dry and toss it in cornstarch until evenly coated for a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in batches and sear until golden and crispy around the edges, about 3 to 4 minutes per side. Remove and set aside.
- Sauté Aromatics: In the same skillet, reduce heat to medium. If needed, add a little more oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
- Make the Sauce: Add low-sodium soy sauce, brown sugar, water, sesame oil, and red pepper flakes (if using) to the skillet. Stir well and simmer for 3 to 4 minutes until the sauce slightly thickens.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook an additional 2 to 3 minutes until the chicken is heated through and glazed with the sauce.
- Add Green Onions: Stir in the green onions just before serving to retain their freshness and crunch.
- Garnish and Serve: Garnish with sesame seeds and extra green onions, then serve hot over cooked rice.
Notes
- For extra crispiness, let the cornstarch-coated chicken sit for 10 minutes before cooking.
- This recipe works well with tofu or shrimp as alternative proteins.
- If you prefer a spicier dish, increase the amount of red pepper flakes.
- Use low-sodium soy sauce to control sodium levels.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 16g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg
