4.7 from 276 votes
Mongolian Chicken
This easy Mongolian Chicken is ready in only 30 minutes, so skip the take-out and enjoy this delicious crispy chicken with a sweet and savory sauce right at home. Quick, simple, utterly delicious and every bite is packed with tons of flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 440 kcal
Course:
Main Course , Lunch
Cuisine:
Asian
Ingredients
Mongolian Sauce
- ½ cup chicken broth low sodium or no sodium added
- 2 tablespoon cornstarch
- 2 tablespoon brown sugar
- 3 tablespoon soy sauce low sodium
Mongolian Chicken
- 1 pound breast boneless and skinless, chicken thighs can be used as well, cut into 1-inch cubes
- ½ cup cornstarch
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 6 red chilies dried
- 3 green onions sliced
- ⅓ cup vegetable oil for frying
Instructions
- Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
- Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
- Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
- Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds.
- Serve over rice or noodles.
Cup of Yum
Notes
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. I usually just reheat in the microwave for a couple minutes before serving.
- Freezing: You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to 2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet/wok and stir-fry until heated through.
- Nutrition: Nutritional information does not include rice or noodles.
Nutrition Information
Serving
1serving
Calories
440kcal
(22%)
Carbohydrates
33g
(11%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Cholesterol
87mg
(29%)
Sodium
485mg
(20%)
Potassium
605mg
(17%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
790IU
(16%)
Vitamin C
106.7mg
(119%)
Calcium
30mg
(3%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440
% Daily Value*
| Serving | 1serving | |
| Calories | 440kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 87mg | 29% |
| Sodium | 485mg | 20% |
| Potassium | 605mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 106.7mg | 119% |
| Calcium | 30mg | 3% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.