Description
A delightful dish featuring tender chicken slices coated in a sweet and savory sauce with garlic and ginger.
Ingredients
Scale
- 1 lb chicken breast or thighs, thinly sliced
- ¼ cup cornstarch
- 2–3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- ½ cup low-sodium soy sauce
- â…“ cup water
- ½ cup packed brown sugar
- 2–3 green onions, sliced (whites and greens separated)
- Optional: red pepper flakes or chili garlic sauce for heat
- Optional: sesame seeds for garnish
Instructions
- Coat Chicken: Start by evenly coating the sliced chicken with cornstarch. Make sure to shake off any excess.
- Cook Chicken: Heat the vegetable oil in a skillet or wok over medium-high heat. Cook the chicken in batches until it turns golden and crispy, about 3–4 minutes per side. Once cooked, set it aside and keep it warm.
- Sauté Aromatics: In the same pan, add minced garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
- Create the Sauce: Stir in the soy sauce, water, and brown sugar. Let this mixture simmer for about 2 minutes, or until it thickens slightly.
- Finish Cooking: Return the chicken to the pan, tossing it to ensure it’s well coated in the sauce. Cook another 1–2 minutes, then stir in the green onion tops.
- Serve: Serve the Mongolian Chicken over rice or noodles and garnish with sesame seeds.
Notes
Ensure the chicken is well-coated with cornstarch for crispiness. Cook in batches if necessary to avoid steaming.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg