Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Easily make this restaurant favourite Mongolian chicken at home with this copycat recipe. Not only that this is easy but super quick to throw together! It is made with crispy slices of chicken breast stir-fried in a sweet and savoury sauce. The balance of flavour of this dish is simply amazing! I serve this over rice or with my favourite steamed/roasted veggies for a weeknight meal that your whole family enjoys so much!
INGREDIENTS
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3 tbsp vegetable oil
1 1/4 lbs boneless skinless chicken breast thinly sliced
1/2 c. green onions cut into 1” pieces
1 tsp minced ginger
1 1/2 tsp minced garlic
1/2 c. low sodium soy sauce
1 tsp toasted sesame oil
1/3 c. water
1/2 c. dark brown sugar
1/4 c. + 2 tsp cornstarch divided use
salt and pepper to taste
How to make Mongolian Chicken
Step 1: In a resealable plastic bag, place the chicken and 1/4 c. cornstarch. Seal the bag and shake to evenly coat the chicken.
Step 2: In a large pan, heat the vegetable oil over high heat. Once the oil is hot, add the chicken to the pan in one layer and sprinkle with salt and pepper. Sear the chicken for about 3 to 4 minutes on each side until brown. Transfer the cooked chicken to a plate lined with paper towels to drain.
Step 3: To the pan, add garlic and ginger. Cook for about 30 seconds, then stir in the soy sauce, sesame oil, water, and brown sugar. Bring everything to a simmer.
Step 4: Whisk 2 tsp cornstarch with 1 tbsp cold water until the lumps are gone. Stir this into the sauce. Allow the sauce to boil for about 30 seconds to 1 minute until just thickened.
Step 5: Return the chicken to the pan along with the green onions. Toss to coat. Serve the chicken immediately over rice. Enjoy!
NUTRITION FACTS:
Calories: 452kcal | Carbohydrates: 46g | Protein: 32g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 739mg | Potassium: 652mg | Sugar: 27g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1.6mg
Ingredients
- 3 tbsp vegetable oil
- 1 1/4 lbs boneless skinless chicken breast thinly sliced
- 1/2 c. green onions cut into 1” pieces
- 1 tsp minced ginger
- 1 1/2 tsp minced garlic
- 1/2 c. low sodium soy sauce
- 1 tsp toasted sesame oil
- 1/3 c. water
- 1/2 c. dark brown sugar
- 1/4 c. + 2 tsp cornstarch divided use
- salt and pepper to taste
Instructions
Step 1: In a resealable plastic bag, place the chicken and 1/4 c. cornstarch. Seal the bag and shake to evenly coat the chicken.
Step 2: In a large pan, heat the vegetable oil over high heat. Once the oil is hot, add the chicken to the pan in one layer and sprinkle with salt and pepper. Sear the chicken for about 3 to 4 minutes on each side until brown. Transfer the cooked chicken to a plate lined with paper towels to drain.
Step 3: To the pan, add garlic and ginger. Cook for about 30 seconds, then stir in the soy sauce, sesame oil, water, and brown sugar. Bring everything to a simmer.
Step 4: Whisk 2 tsp cornstarch with 1 tbsp cold water until the lumps are gone. Stir this into the sauce. Allow the sauce to boil for about 30 seconds to 1 minute until just thickened.
Step 5: Return the chicken to the pan along with the green onions. Toss to coat. Serve the chicken immediately over rice. Enjoy!
