Mongolian Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
452 kcal
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Course
Main Course
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Cuisine
Asian
Mongolian Chicken
Description
This recipe uses sliced chicken breast coated in cornstarch to create a slight crust during pan-frying in high heat oil. The chicken cooks in batches to ensure even browning without steaming. After removing the chicken, a sauce is made by simmering soy sauce, brown sugar, sesame oil, garlic, ginger, and water. A cornstarch slurry thickens the sauce to a glossy coating.
The chicken pieces return to the pan to be fully coated in the rich, sticky sauce. Adding green onions at the end gives a burst of mild onion flavor and texture contrast. The preparation relies on a balance of sweet, salty, and aromatic flavors from soy, sugar, garlic, ginger, and sesame oil.
Mongolian Chicken is commonly served over steamed rice to soak up the flavorful sauce. It offers a straightforward way to prepare tender chicken with a sauce that clings well for a satisfying dish.
Ingredients
- 1 1/4 pounds chicken breast thinly sliced, boneless, skinless
- 1/4 cup + 2 teaspoons cornstarch divided use
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon sesame oil toasted
- 1/2 cup soy sauce low sodium
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions cut into 1 inch pieces
- salt to taste
- black pepper to taste
Instructions
- Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat
- Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).
- Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
- Remove the chicken from the pan and place on a plate lined with paper towels
- Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
- Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
- Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 90mg | 30% |
| Sodium | 739mg | 31% |
| Potassium | 652mg | 14% |
| Sugar | 27g | 54% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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