Mongolian Chicken
This Mongolian Chicken is a flavor-packed dish that’s quick and easy to make, perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breast thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic fresh
- 1 1/2 teaspoons minced ginger
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 1/3 cup brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon sriracha sauce (optional)
- 1/2 cup green onions chopped
- 2 teaspoons cornstarch (for sauce)
Instructions
- Slice the chicken breast into thin strips and coat with cornstarch.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Cook the chicken strips in the skillet for 5-7 minutes until golden brown, stirring occasionally.
- Remove the chicken and sauté garlic and ginger in the same skillet for 30 seconds.
- Add soy sauce, water, and brown sugar to the skillet and stir well.
- Mix cornstarch with water to create a slurry and add to the sauce to thicken.
- Return chicken to the skillet, add sesame oil and sriracha, and toss to coat.
- Garnish with green onions and serve over rice or noodles.
Equipment
- Large skillet or wok
- Mixing bowls
- Whisk
- Spatula or tongs
- Measuring cups and spoons
Notes
- For extra flavor, consider adding vegetables like bell peppers or broccoli.
- For a gluten-free version, use tamari instead of soy sauce.
- Store leftovers in an airtight container for up to 3 days.