If you’re looking for a new and exciting way to prepare chicken, then Mongolian chicken is the perfect recipe for you. The sweet and savory sauce, paired with perfectly cooked chicken, will leave your taste buds begging for more. This dish is quick and easy to make, and it’s a great way to mix up your weeknight dinner routine. In this recipe, we will share the secret behind creating the perfect Mongolian chicken dish that’s sure to impress your loved ones.
Mongolian chicken has become a staple in my household because it is my husband’s all-time favorite dish. Every time I make it, he is always the first one to take a bite and he always has a huge smile on his face. I still remember the first time I made it for him; he was so impressed that he insisted that we have it again for dinner the next night. Since then, it’s become a regular dish in our home and we love to make it whenever we have guests over. The combination of the tender chicken and the rich, flavorful sauce is simply irresistible!
Why This Recipe is a Must-Try:
The combination of the savory soy sauce, brown sugar, and toasted sesame oil creates an explosion of flavors in your mouth that is unique to Mongolian chicken. The chicken is first coated in cornstarch and then stir-fried to create a crispy texture, which pairs perfectly with the thick and sticky sauce. This recipe is also versatile, as you can serve it over rice or with your favorite vegetables. With this recipe, you can enjoy the flavors of your favorite Chinese takeout dish, but made fresh and healthy at home.
Ingredients:
- 567 grams (1 and 1/4 lb) boneless, skinless chicken breast, thinly sliced
- 29 grams (1/4 cup) plus 9 grams (2 teaspoons) of cornstarch, divided
- 45 ml (3 tablespoons) of vegetable oil
- 1 and 1/2 teaspoons of minced garlic
- 1 teaspoon of minced ginger
- 1 teaspoon of toasted sesame oil
- 118 ml (1/2 cup) of low-sodium soy sauce
- 78 ml (1/3 cup) of water
- 100 grams (1/2 cup) of dark brown sugar
- 75 grams (1/2 cup) of green onions, cut into 1-inch pieces
- Salt and pepper, to taste
Directions:
- Place the chicken and 29 grams (1/4 cup) of cornstarch in a resealable plastic bag. Shake the bag to coat the chicken evenly.
- Heat the vegetable oil in a large pan over high heat.
- Add the chicken to the pan in a single layer and season with salt and pepper. Cook for 3-4 minutes per side or until browned. You may need to cook in multiple batches.
- Remove the chicken from the pan and place it on a plate lined with paper towels.
- In the same pan, add the garlic and ginger and cook for 30 seconds.
- Add the soy sauce, sesame oil, water, and brown sugar to the pan and bring to a simmer.
- Mix 9 grams (2 teaspoons) of cornstarch with 15 ml (1 tablespoon) of cold water. Add this mixture to the sauce and bring it to a boil. Boil for 30-60 seconds until the sauce is just thickened.
- Add the chicken and green onions to the pan and toss to coat with the sauce.
- Serve the Mongolian chicken over rice if desired. Enjoy!
Delicious Mongolian Chicken Recipe
Ingredients
- 567 grams 1 and 1/4 lb boneless, skinless chicken breast, thinly sliced
- 29 grams 1/4 cup plus 9 grams (2 teaspoons) of cornstarch, divided
- 45 ml 3 tablespoons of vegetable oil
- 1 and 1/2 teaspoons of minced garlic
- 1 teaspoon of minced ginger
- 1 teaspoon of toasted sesame oil
- 118 ml 1/2 cup of low-sodium soy sauce
- 78 ml 1/3 cup of water
- 100 grams 1/2 cup of dark brown sugar
- 75 grams 1/2 cup of green onions, cut into 1-inch pieces
- Salt and pepper to taste
Instructions
- Place the chicken and 29 grams (1/4 cup) of cornstarch in a resealable plastic bag. Shake the bag to coat the chicken evenly.
- Heat the vegetable oil in a large pan over high heat.
- Add the chicken to the pan in a single layer and season with salt and pepper. Cook for 3-4 minutes per side or until browned. You may need to cook in multiple batches.
- Remove the chicken from the pan and place it on a plate lined with paper towels.
- In the same pan, add the garlic and ginger and cook for 30 seconds.
- Add the soy sauce, sesame oil, water, and brown sugar to the pan and bring to a simmer.
- Mix 9 grams (2 teaspoons) of cornstarch with 15 ml (1 tablespoon) of cold water. Add this mixture to the sauce and bring it to a boil. Boil for 30-60 seconds until the sauce is just thickened.
- Add the chicken and green onions to the pan and toss to coat with the sauce.
- Serve the Mongolian chicken over rice if desired. Enjoy!
