20-Minute Mongolian Chicken
20-Minute Mongolian Chicken is a delectable dish that brings an explosion of flavors to your dinner table in no time! This quick recipe features tender chicken coated in a sweet and savory sauce, harmonizing perfectly with the crunch of vegetables. Picture juicy morsels of chicken glazed with a sticky sauce, complemented by the fresh bite of garlic, ginger, and crisp green onions. Easy to prepare, this dish promises satisfaction and comfort, making it a must-try for busy weeknight dinners or casual gatherings. Follow along for this simple step-by-step guide to making Mongolian Chicken that will have your family asking for seconds!
Why You’ll Love This Recipe
This Mongolian Chicken recipe shines with its blend of simplicity and flavor. With a minimal list of ingredients, you can whip up a delicious meal in just 20 minutes, making it the perfect choice for families on the go. The dish is incredibly versatile and can please even the pickiest eaters, as it balances sweetness and savoriness to create a delightful taste experience. This easy-peasy recipe feels big on flavor without requiring extensive prep work, which is ideal for busy weeknights. It’s a winner for both simplicity and satisfaction!
Ingredients for 20-Minute Mongolian Chicken
1 pound boneless chicken thighs (or breasts)
1/4 cup corn starch
Salt and black pepper to taste
3 tablespoons vegetable oil
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
4 green onions, sliced (divided)
1/3 cup dark brown sugar
1/2 cup low sodium soy sauce
1 teaspoon toasted sesame oil
1/3 cup water
Gather these ingredients to embark on your culinary journey to create mouthwatering Mongolian Chicken. The combination of tender chicken and aromatic spices will surely entice anyone entering your kitchen!
Step-by-Step Directions for 20-Minute Mongolian Chicken
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Prepare the Slurry: In a small bowl, mix 2 teaspoons of corn starch with 1/3 cup water until fully combined. This slurry will help thicken your sauce.
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Coat the Chicken: Take your chicken strips and place them in a zip-lock bag. Add 1/4 cup of corn starch, along with a sprinkle of salt and black pepper. Seal the bag tightly and shake well until the chicken is evenly coated.
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Heat the Oil: In a wok or large skillet, heat the vegetable oil over medium heat until it’s hot and shimmering.
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Fry the Chicken: Carefully add the chicken to the skillet in batches, frying for about 2-3 minutes on each side until the chicken turns golden brown. Remove the cooked chicken and place it on a plate lined with paper towels to absorb excess oil.
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Sauté Aromatics: In the same pan, add the minced garlic and ginger, sautéing for about a minute or until fragrant. Throw in half of the sliced green onions and give them a quick stir.
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Make the Sauce: Combine the sesame oil, soy sauce, and dark brown sugar in the pan, stirring until the sugar begins to dissolve.
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Thicken the Sauce: Stir the cornstarch slurry you prepared initially and pour it into the pan, cooking the mixture until the sauce thickens and bubbles.
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Combine the Chicken: Add the fried chicken back into the pan along with the remaining green onions, tossing everything together to coat the chicken evenly in the glossy sauce.
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Serve: Immediately remove the pan from heat and serve hot over a bed of steamed rice for a complete and satisfying meal.
Tips & Tricks
- Chef’s Secret: For an extra kick, consider adding a dash of chili flakes or sriracha to your sauce for some heat.
- Optional Extras: Feel free to include vegetables like bell peppers, snap peas, or broccoli. Simply toss them in during the sautéing step for more color and nutrients!
- Cooking Hack: To achieve perfect frying, make sure your oil is hot enough before adding the chicken. This helps achieve that irresistible golden-brown crust!
Serving Suggestions & Pairings
Present your Mongolian Chicken over a fluffy mound of jasmine or basmati rice for the quintessential pairing, allowing the sauce to seep into the grains. A side of steamed vegetables or a vibrant garden salad works beautifully, adding freshness and balance to the meal. For a delightful meal experience, consider pairing this dish with warm flatbreads or spring rolls for an appetizer!
Nutritional Information
While the calorie count may vary depending on portion size and specific ingredients used, this dish is a satisfying blend of protein and flavor. Generally, one serving of Mongolian Chicken can contain around 400-500 calories, making it a hearty yet manageable addition to your meal plan.
Storing Tips & Variations for 20-Minute Mongolian Chicken
Freezing: You can freeze any leftovers in an airtight container for up to 3 months. Note that the texture may vary slightly upon reheating.
Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to revive the sauce’s consistency.
Healthier Swaps: Swap the dark brown sugar for a sweetener of your choice to cut down on calories, or use a lower-sodium soy sauce for a healthier version.
Creative Variations: Experiment with different proteins such as tofu or shrimp, or make it a vegetarian dish by adding more vegetables for a colorful option!
Conclusion for 20-Minute Mongolian Chicken
Don’t wait to try this irresistible 20-Minute Mongolian Chicken recipe. Its remarkable flavor and swift preparation make it a go-to meal for any night of the week! With this step-by-step guide in hand, you’ll impress your family and friends with your culinary prowess in just 20 minutes. Dive into this delightful dish, and let the comforting flavors warm your soul.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts can be used, although they may become less tender compared to thighs.
2. Is it possible to make this dish gluten-free?
Absolutely! You can use gluten-free soy sauce and ensure any other ingredients are gluten-free to make the dish suitable for those with dietary restrictions.
3. How do I store leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
4. Can I make this recipe ahead of time?
While best enjoyed fresh, it can be prepared ahead. Simply keep the sauce and chicken separate until it’s time to serve, then reheat and mix.
5. What’s the best way to serve Mongolian Chicken?
Serving it over hot steamed rice is a classic choice. You can also serve it with noodles or alongside your favorite vegetable dishes!
20-Minute Mongolian Chicken
Ingredients
Main Ingredients
- 1 pound boneless chicken thighs (or breasts) Boneless and skinless recommended for tenderness.
- 1/4 cup corn starch Used for coating chicken and thickening sauce.
- Salt and black pepper to taste Salt and black pepper to taste For seasoning.
- 3 tablespoons vegetable oil For frying chicken.
- 1 tablespoon fresh ginger, minced Adds flavor.
- 3 cloves garlic, minced Adds flavor.
- 4 pieces green onions, sliced (divided) Divided use—half for sautéing and half for garnish.
- 1/3 cup dark brown sugar For sweet flavor.
- 1/2 cup low sodium soy sauce Use low sodium for a healthier option.
- 1 teaspoon toasted sesame oil Enhances flavor.
- 1/3 cup water For slurry and sauce.
Instructions
Preparation
- In a small bowl, mix 2 teaspoons of corn starch with 1/3 cup water until fully combined to make a slurry.
- Coat the chicken by placing it in a zip-lock bag with 1/4 cup corn starch, salt, and black pepper. Seal and shake until coated.
Cooking
- Heat the vegetable oil in a wok or large skillet over medium heat until hot and shimmering.
- Carefully add chicken in batches, frying for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
- Sauté garlic and ginger in the same pan for about one minute. Add half of the sliced green onions and stir.
- Combine the sesame oil, soy sauce, and dark brown sugar in the pan, stirring until sugar dissolves.
- Stir in the cornstarch slurry and cook until sauce thickens and bubbles.
- Add fried chicken back into the pan with remaining green onions, tossing to coat.
- Serve hot over steamed rice.