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Mongolian Chicken Recipe

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4.4 from 4 reviews

A quick and flavorful Mongolian Chicken recipe featuring tender chicken pieces stir-fried in a savory sauce made with soy sauce, ginger, garlic, and a hint of sweetness from brown sugar. This dish is finished with toasted sesame oil and fresh scallions, perfect for serving over rice or noodles.

Ingredients

Chicken

  • 1 pound boneless, skinless chicken breast, chopped bite size
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil (or other neutral oil with a high smoke point)

Sauce & Flavorings

  • 1/2 teaspoon ginger, peeled and minced
  • 1 tablespoon garlic, minced
  • 1/4 cup soy sauce
  • 1/2 cup low sodium chicken stock
  • 2 tablespoons light brown sugar or granulated sugar
  • 1 teaspoon toasted sesame oil
  • 4 scallions, chopped bite size on the bias

Instructions

  1. Cover the chicken with cornstarch: In a bowl, mix the bite-sized chicken pieces with cornstarch until all pieces are evenly coated, which helps create a crispy texture when cooked.
  2. Warm up the wok: Place a wok or deep skillet over medium-high heat and let it get hot. Add the vegetable oil and swirl to coat the surface evenly.
  3. Cook the chicken: Add the coated chicken to the hot wok and stir-fry for about 4 to 5 minutes until the chicken is cooked through and slightly crispy.
  4. Add the aromatics: Stir in the minced ginger and garlic and cook for 2 minutes until fragrant, ensuring the flavors infuse the chicken.
  5. Add the sauce ingredients: Pour in the soy sauce, low sodium chicken stock, and brown sugar. Cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats the chicken well.
  6. Add nuttiness and a refreshing crunch: Turn off the heat, then stir in the toasted sesame oil and chopped scallions to add aroma and brightness to the dish.
  7. Serve: Mix everything well and serve your Mongolian Chicken hot over steamed white rice or noodles for a complete meal.

Notes

  • Use low sodium soy sauce and chicken stock to control the saltiness of the dish.
  • For a spicier version, add red pepper flakes or sliced fresh chili when cooking the aromatics.
  • Ensure the wok or skillet is hot before adding chicken to get a nice sear and avoid sogginess.
  • To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/mongolian-chicken-recipe/