Mongolian Chicken
Mongolian chicken is a 25-minute dinner recipe that's easy and delicious! You'll love the irresistible sticky-sweet, savory sauce. So good!
Servings: 6 servings
Calories: 347kcal
Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- ½ cup cornstarch
- ¾ cup low-sodium soy sauce
- ¼ cup water plus 1 tablespoon
- ¼ cup brown sugar
- ½ tablespoon toasted sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil divided
- 4 green onions sliced (whites and greens)
- 2 cloves garlic minced
Instructions
- In a large mixing bowl, combine the cornstarch and chicken. Toss to coat the chicken in cornstarch.
- In a medium mixing bowl, whisk together the soy sauce, ¼ cup water, brown sugar, toasted sesame oil, and ginger. In a small mixing bowl, whisk together the cornstarch and 1 tablespoon of water and then whisk the cornstarch mixture into the rest of the sauce. Set aside.
- In a large, heavy-bottomed skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken and saute until browned on all sides. Remove the chicken from the pan and set aside.
- Add the remaining vegetable oil to the skillet and let it heat up for a few seconds. Add the white parts of the green onion and saute for 1 minute. Add the garlic and saute for 30 seconds.
- Return the chicken to the pan and pour the sauce over it. Cook, stirring occasionally, until the sauce thickens and the chicken is cooked through.
- Serve warm garnished with the green parts of the green onions.
Nutrition
Calories: 347kcal | Carbohydrates: 23g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1329mg | Potassium: 715mg | Fiber: 1g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg