Description

Mongolian Chicken is a flavorful Asian-inspired stir-fry dish featuring tender chicken thighs or breasts coated in a sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger. Perfectly crispy on the outside and juicy inside, this quick stovetop recipe is garnished with fresh green onions and optional sesame seeds, making it an ideal main course served over rice or noodles.

Ingredients

Chicken and Coating

1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
1/4 cup cornstarch

Sauce and Garnish

2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup water
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced
Sesame seeds for garnish (optional)

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Instructions

Prepare the Chicken: In a bowl, toss the thinly sliced chicken with cornstarch until it is evenly coated, which helps achieve a crispy texture when cooked.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding and cook each side for 3 to 4 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Make the Sauce: Stir in low-sodium soy sauce, brown sugar, water, rice vinegar, and optional red pepper flakes. Bring the mixture to a simmer and cook for 3 to 5 minutes, allowing the sauce to thicken slightly.
Combine and Finish: Return the cooked chicken to the skillet and toss it thoroughly in the sauce to coat. Cook for another 2 minutes to heat the chicken through and meld the flavors.
Garnish and Serve: Remove from heat and garnish with sliced green onions and optional sesame seeds. Serve hot over rice or noodles for a complete meal.

Notes

Using chicken thighs results in a juicier and more flavorful dish compared to breasts.
For crispier chicken, fry in more oil and avoid overcrowding the pan to maintain heat and texture.
This dish reheats well, making it perfect for meal prep and leftovers.