Description
This Mongolian Chicken recipe features tender chicken thighs or breasts coated in a crispy cornstarch crust and tossed in a flavorful sweet and savory sauce made with soy sauce, brown sugar, and garlic. Served over steamed white rice and garnished with green onions and sesame seeds, it’s a quick and satisfying Asian-inspired stir-fry perfect for weeknight dinners.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
Sauce
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar, packed
- 1/4 cup water
- 1 tablespoon hoisin sauce
- 1/2 teaspoon red pepper flakes (optional)
Finishing and Garnish
- 3 green onions, cut into 1-inch pieces
- Cooked white rice for serving
- Sesame seeds for garnish (optional)
Instructions
- Coat the Chicken: In a large bowl, toss the thinly sliced chicken pieces with cornstarch until they are evenly coated on all sides. This helps create a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in batches to avoid overcrowding, cooking them for 2–3 minutes per side until golden brown and crispy. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics: Using the same pan, add minced garlic and ginger. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Prepare the Sauce: Stir in low-sodium soy sauce, brown sugar, water, hoisin sauce, and optional red pepper flakes. Bring this mixture to a simmer and cook for 2–3 minutes until the sauce slightly thickens.
- Combine Chicken with Sauce: Return the cooked chicken pieces to the pan and stir to coat them thoroughly with the sauce. Continue cooking for an additional 2 minutes to fully cook the chicken and allow it to become glazed with the sauce.
- Add Green Onions: Stir in the green onion pieces and cook for 1 more minute to soften them slightly and meld the flavors.
- Serve: Serve the Mongolian Chicken hot over steamed white rice and garnish with sesame seeds if desired for added texture and flavor.
Notes
- Chicken thighs provide more flavor and juiciness, but chicken breasts can be used as a leaner alternative.
- For a balanced meal, add steamed broccoli or snap peas to the dish for extra vegetables and color.
