Mongolian Chicken
This Mongolian chicken is a crispy restaurant favorite that tastes even better when made at home!
Equipment
- large pan
Ingredients
Chicken
- 1 ¼ pounds boneless skinless chicken breast thinly sliced
- ¼ cup cornstarch divided use
- 3 tablespoons vegetable oil
- 1 ½ teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- ½ cup low sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar
- ½ cup green onions cut into 1 inch pieces
- salt to taste
- pepper to taste
Instructions
Cooking Instructions
- Place the chicken and ¼ 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.
- 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.
Notes
Serve with rice for a complete meal.
Nutrition
Serving: 1servingCalories: 452kcalCarbohydrates: 46gProtein: 32gFat: 15gSaturated Fat: 9gCholesterol: 90mgSodium: 739mgPotassium: 652mgSugar: 27gVitamin A: 165IUVitamin C: 4mgCalcium: 44mgIron: 1.6mg
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