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Mongolian Chicken

Tender Mongolian Chicken tossed in a glossy, sweet-and-savory soy garlic sauce with ginger and green onions. Faster than takeout and perfect for busy weeknights.
Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes
Servings: 4Course: Main DishCuisine: Asian-InspiredMethod: Stir-FryDifficulty: Easy

Print Recipe
Ingredients Method

Ingredients
  

  • For the Chicken
  • 1½ lbs boneless skinless chicken thighs or breasts, thinly sliced
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 tablespoons neutral oil vegetable or canola
  • For the Sauce
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup brown sugar
  • ¼ cup water
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • To Finish
  • 4 green onions sliced
  • Optional: crushed red pepper flakes to taste

Method
 

  1. Toss sliced chicken with cornstarch and salt until evenly coated.
  2. Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until lightly golden and cooked through. Remove and set aside.
  3. In the same pan, add garlic and ginger; cook until fragrant, about 30 seconds.
  4. Stir in soy sauce, brown sugar, and water. Bring to a simmer until slightly thickened and glossy.
  5. Return chicken to the pan and toss to coat evenly in the sauce.
  6. Add green onions and optional red pepper flakes. Stir briefly and remove from heat.
  7. Serve immediately over rice or noodles.