Description
Mongolian Chicken is a flavorful and satisfying takeout-inspired dish featuring tender slices of chicken coated in a sweet and savory soy-based sauce. This quick and easy stir-fry is loaded with bold garlic and ginger notes, perfect for a weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
Cooking
- 3 tablespoons vegetable oil, divided
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Garnish and Serving
- 2 green onions, sliced
- Cooked white rice for serving
- Optional sesame seeds and extra green onions for garnish
Instructions
- Coat the Chicken: Toss the thinly sliced chicken pieces in cornstarch until they are evenly coated, ensuring a light crispiness once cooked.
- Prepare the Sauce: In a small bowl, whisk together low-sodium soy sauce, brown sugar, water, hoisin sauce (if using), and sesame oil. Set aside.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches, cook the chicken for 3–4 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate.
- Sauté Aromatics: Add the remaining 1 tablespoon of oil to the skillet along with minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Simmer the Sauce: Pour the prepared sauce mixture into the skillet and simmer for 2–3 minutes until it thickens slightly and becomes glossy.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring well to coat all pieces evenly with the sauce. Continue cooking for an additional 2–3 minutes to allow the flavors to meld.
- Garnish and Serve: Sprinkle sliced green onions over the dish. Serve the Mongolian Chicken hot over steamed white rice. Optionally, garnish with sesame seeds and extra green onions for added texture and flavor.
Notes
- Chicken thighs provide more flavor and stay juicier than breasts, but either option works well.
- To reduce sugar, substitute brown sugar with a sugar alternative or decrease the amount to 1/4 cup.
- For added heat, include red pepper flakes or a splash of chili garlic sauce in the sauce mixture.
