Description
A flavorful and easy-to-make Mongolian Chicken recipe featuring tender chicken breast coated in a savory, slightly sweet brown sugar and soy sauce glaze with garlic, ginger, and green onions. Perfectly pan-cooked for a quick weeknight dinner served best over rice.
Ingredients
Scale
Chicken
- 1 1/4 pounds boneless skinless chicken breast, thinly sliced
- 1/4 cup cornstarch
- Salt and pepper to taste
Sauce and Seasoning
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions, cut into 1 inch pieces
Instructions
- Coat the Chicken: Place the thinly sliced chicken breast and 1/4 cup of cornstarch into a resealable plastic bag. Shake well to ensure the chicken is evenly coated with the cornstarch, which helps create a crispy outer texture during cooking.
- Heat the Pan: Preheat a large pan over high heat and add the vegetable oil. Wait until the oil is hot and shimmering before adding the chicken to ensure a good sear.
- Cook the Chicken: Add the cornstarch-coated chicken to the pan in a single layer. Season lightly with salt and pepper, remembering that the sauce will add more saltiness later. Cook the chicken for 3-4 minutes on each side until golden brown and cooked through. If your pan is small, cook the chicken in batches to avoid overcrowding.
- Drain the Chicken: Remove the cooked chicken pieces from the pan and place them on a plate lined with paper towels to absorb excess oil.
- Prepare the Sauce Base: In the same pan, add the minced garlic and ginger. Stir and cook for about 30 seconds until fragrant, being careful not to burn them.
- Simmer the Sauce: Add the soy sauce, toasted sesame oil, water, and dark brown sugar to the pan with the garlic and ginger. Stir and bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix the remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water to create a slurry. Slowly pour this into the simmering sauce while stirring continuously. Bring to a boil and let it cook for 30-60 seconds until the sauce has thickened to a glossy consistency.
- Combine and Finish: Return the cooked chicken to the pan, add the green onions, and toss everything together to ensure the chicken pieces are well coated with the sauce. Heat through for a minute more to meld the flavors.
- Serve: Serve your Mongolian Chicken hot, ideally over a bed of steamed rice for a complete meal.
Notes
- For best results, slice the chicken thinly and evenly to ensure quick and uniform cooking.
- If you prefer spicier food, add a pinch of red pepper flakes or some sliced fresh chili peppers to the sauce.
- Use low sodium soy sauce to control the salt content, as the sauce simmers down and concentrates flavors.
- This dish can be prepared ahead by making the sauce and cooking the chicken separately; combine and reheat just before serving.
- Green onions added at the end preserve their fresh crunch and bright flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
