Description
This Easy Mongolian Chicken recipe features tender, bite-sized chicken pieces coated in a savory and slightly sweet soy garlic sauce. Quick and simple to make, it’s perfect for a flavorful weeknight dinner that rivals takeout but with homemade goodness. Garnished with fresh green onions and sesame seeds, this dish is served over fluffy white rice for a comforting Asian-inspired meal.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1/4 teaspoon red pepper flakes (optional)
Garnish and Serving
- 3 green onions, sliced
- Sesame seeds for garnish
- Cooked white rice for serving
Instructions
- Coat the Chicken: Toss the chicken pieces with cornstarch until each piece is evenly coated, which will help create a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside to keep warm.
- Sauté Aromatics: In the same pan, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn.
- Make the Sauce: Pour in the low-sodium soy sauce, water, and brown sugar. Stir the mixture and allow it to simmer for 3–4 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and toss it in the sauce to ensure each piece is well coated. If using, add red pepper flakes now and simmer everything together for another 2 minutes.
- Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over cooked white rice for a complete meal.
Notes
- For extra crispiness, fry the chicken in batches and avoid overcrowding the pan.
- You can substitute chicken with tofu or beef for variation.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
