20-Minute Mongolian Chicken
A quick and delicious Mongolian chicken dish featuring tender chicken in a sweet and savory sauce with fresh vegetables.
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.
Notes
For an extra kick, add chili flakes or sriracha to the sauce. Optional veggies can include bell peppers, snap peas, or broccoli.