Mongolian Chicken
This 30-minute, one pot meal is perfect for those busy weeknights. Mongolian Chicken is made from crispy bites of chicken that is tossed in a sweet and savory sauce.
Ingredients
- 1 ½ pounds chicken breast thinly sliced or cut into bite sized pieces
- As Needed salt
- As Needed pepper
- 5 ounces cornstarch separated (½ c + 2 Tbsp.)
- ¼ cup oil any neutral tasting oil like avocado or olive oil
- 1 teaspoon sesame oil
- 2 teaspoons ginger minced
- 4 cloves garlic minced
- ½ cup chicken stock
- ½ cup brown sugar
- ¾ cup low sodium soy sauce
- 3 green onions sliced into 1-inch pieces
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a small bowl combine chicken stock, brown sugar, low sodium soy sauce and 2 tablespoons of the cornstarch. Whisk until fully combined. Set aside.
- Lightly season the chicken with salt and pepper. Then toss the chicken with the remaining ½ cup of cornstarch until fully coated. In a sauté pan over medium high heat add the ¼ cup of oil.
- Begin frying the chicken, in a single layer, for 3 - 4 minutes on each side. The chicken should be fully cooked, browned and crispy. Remove from the pan and place on a paper towel lined plate. Cook the remaining chicken.
- Turn the heat down to medium-low, add in the sesame oil, minced ginger and minced garlic. Sauté for 30 seconds.
- Whisk in the soy sauce mixture. Bring to a boil and cook for 2-4 minutes, or until thickened. Add the chicken and green onions to the pan, coat and remove from the heat. Enjoy!
Notes
Not much salt is needed when seasoning the chicken. Since the sauce is made with soy sauce it doesn't need any additional salt.
Tried this recipe?Let us know how it was!