Mongolian Chicken

By Ellie

4 Person

30 Minutes

452 Calories

This Mongolian chicken is crispy slices of chicken breast stir fried in a sweet and savory sauce. A restaurant favorite that tastes even better when you make it at home!

Ingredients

salt and pepper to taste
1/2 cup green onions cut into 1 inch pieces
1/2 cup dark brown sugar
1/3 cup water
1/2 cup low sodium soy sauce
1 tsp. toasted sesame oil
1 tsp. minced ginger
1 1/2 tsp. minced garlic
3 tbsp. vegetable oil
1/4 cup + 2 teaspoons cornstarch divided use
1 1/4 pounds boneless skinless chicken breast thinly sliced

Method

01

Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
02

Heat the vegetable oil in a large pan over high heat.
03

Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).
04

Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
05

Remove the chicken from the pan and place on a plate lined with paper towels.
06

Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
07

Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
08

Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

Related Tags

Mongolian Chicken

4.1

( By Ellie )

This Mongolian chicken is crispy slices of chicken breast stir fried in a sweet and savory sauce. A restaurant favorite that tastes even better when you make it at home!

01 Information

Grade easy
Serving 4 servings
Calorie 452 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

salt and pepper to taste

1/2 cup green onions cut into 1 inch pieces

1/2 cup dark brown sugar

1/3 cup water

1/2 cup low sodium soy sauce

1 tsp. toasted sesame oil

1 tsp. minced ginger

1 1/2 tsp. minced garlic

3 tbsp. vegetable oil

1/4 cup + 2 teaspoons cornstarch divided use

1 1/4 pounds boneless skinless chicken breast thinly sliced

03 Method

Step 1

Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

Step 2

Heat the vegetable oil in a large pan over high heat.

Step 3

Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).

Step 4

Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

Step 5

Remove the chicken from the pan and place on a plate lined with paper towels.

Step 6

Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.

Step 7

Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.

Step 8

Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

04 Author