Print

Mongolian Chicken

mongolian chicken sauce
Print Recipe

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup soy sauce (low-sodium works too)
  • 2 tbsp brown sugar
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp sesame oil (divided)
  • 1 tbsp vegetable oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 2 green onions, whites and greens separated, sliced
  • 1 medium bell pepper, sliced into strips (optional)
  • 1 tbsp hoisin sauce (optional)
  • 1/2 tsp red pepper flakes (optional, adjust to taste)
  • 1 tbsp toasted sesame seeds for garnish

Instructions

  1. Combine soy sauce, brown sugar, minced garlic, grated ginger, and 1 tablespoon sesame oil in a medium bowl.
  2. Add chicken pieces to the marinade, stir to coat thoroughly, and let marinate for 15-20 minutes.
  3. While chicken marinates, prepare vegetables and mix cornstarch with cold water in a small bowl until smooth.
  4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  5. Using a slotted spoon, add marinated chicken to the hot pan, leaving most marinade in the bowl (don’t discard it).
  6. Cook chicken undisturbed for 2-3 minutes until golden brown on the bottom.
  7. Flip chicken pieces and continue cooking for another 3-4 minutes until browned on all sides.
  8. Add white parts of green onions and stir-fry for 30 seconds until fragrant.
  9. If using bell peppers, add them now and stir-fry for 1-2 minutes until slightly softened.
  10. Pour reserved marinade into the pan and bring to a simmer for 30 seconds.
  11. Stir the cornstarch slurry again, then pour into the pan while stirring continuously.
  12. Continue cooking for 1-2 minutes until sauce thickens and becomes glossy, coating the chicken.
  13. Add the remaining tablespoon of sesame oil and toss to combine.
  14. Remove from heat and garnish with green parts of scallions and toasted sesame seeds.
  15. Serve immediately over steamed rice or noodles.

Notes

  • For extra tender chicken, try velveting it by marinating with 1 tablespoon cornstarch and 1 tablespoon oil for 30 minutes before adding other marinade ingredients.
  • Chicken thighs work best for this recipe, but breast meat can be substituted if preferred.
  • Adjust sweetness by increasing or decreasing brown sugar according to taste.
  • Leftovers keep well in the refrigerator for 3-4 days in an airtight container.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: mongolian chicken, mongolian chicken sauce, easy mongolian chicken, quick mongolian chicken, mongolian chicken stir fry

Find it online: https://www.joyliciousrecipes.com/mongolian-chicken-bold-easy-recipe/