Craving something flavorful and quick to make? This Mongolian Chicken stir-fry is a perfect blend of sweet, savory, and a hint of heat. Tender chicken bites are coated in a deliciously rich sauce, combining the deep flavors of soy sauce, ginger, garlic, and brown sugar. With just the right amount of spice and crunch from fresh green onions, this dish comes together in no time, making it ideal for a busy weeknight dinner.
Ingredients:
For the Chicken:
- 1 ¼ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup cornstarch
- 2-3 tablespoons vegetable oil
- 1 medium yellow onion, cut into 8-10 wedges
For the Sauce:
- 1 ½ teaspoons sesame oil
- 1 tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- ½ cup low sodium soy sauce
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup chicken broth or water
- 1-2 pinches red pepper flakes (optional, for heat)
- 4 green onions, cut into ¾ inch segments
Instructions:
- Coat the Chicken: Place the chicken pieces in a bowl and toss them with ⅓ cup cornstarch until each piece is evenly coated.
- Cook the Chicken: Heat 2-3 tablespoons of vegetable oil in a large pan or wok over medium-high heat. When the oil reaches the right temperature, place the chicken pieces in the pan in a single, even layer. Fry them for about 5-6 minutes, flipping halfway through, until they are golden and cooked through.
- Sauté the Onion: In the same pan, add the onion wedges and stir-fry for 2-3 minutes until they start to soften but still retain some crunch. Set the onions aside with the chicken.
- Make the Sauce: In a small bowl, mix 1 tablespoon of cornstarch with ¼ cup of chicken broth or water until smooth. In the same pan, reduce the heat to medium and add sesame oil, grated ginger, and minced garlic.
- Build the Sauce: Stir in the rice vinegar, soy sauce, and brown sugar, allowing the sauce to simmer for 2-3 minutes until the sugar dissolves. Pour the cornstarch blend into the skillet, whisking continuously to ensure a smooth consistency without any clumps. Let the sauce simmer for another 2 minutes until it thickens.
- Combine Chicken and Sauce: Return the cooked chicken and onions to the pan, tossing them with the sauce until everything is evenly coated. Add red pepper flakes if using and green onions. Stir for an additional 1-2 minutes to heat everything through.
- Serve: Serve the Mongolian Chicken over steamed rice or alongside stir-fried vegetables for a complete meal.
Conclusion:
This Mongolian Chicken is an irresistible dish that balances savory, sweet, and a touch of spice. It’s a quick, stir-fried dinner option packed with flavor from garlic, ginger, soy sauce, and brown sugar. With minimal prep and a short cooking time, it’s a perfect recipe to add to your weeknight rotation. Enjoy the delicious combination of tender chicken and vibrant sauce over rice for a satisfying, restaurant-quality meal at home!
Savory Mongolian Chicken: A Quick and Flavorful Stir-Fry
Mongolian Chicken is a delicious stir-fry made withtender chicken pieces coated in a sweet and savory soy sauce-based glaze,complemented by ginger, garlic, and green onions. It’s easy to make and full offlavor.
Ingredients
For the Chicken:
- 1 ¼ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup cornstarch
- 2-3 tablespoons vegetable oil
- 1 medium yellow onion cut into 8-10 wedges
For the Sauce:
- 1 ½ teaspoons sesame oil
- 1 tablespoon fresh grated ginger
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- ½ cup low sodium soy sauce
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup chicken broth or water
- 1-2 pinches red pepper flakes optional, for heat
- 4 green onions cut into ¾ inch segments
Instructions
- Coat the Chicken: Place the chicken pieces in a bowl and toss them with ⅓ cup cornstarch until each piece is evenly coated.
- Cook the Chicken: Heat 2-3 tablespoons of vegetable oil in a large pan or wok over medium-high heat. When the oil reaches the right temperature, place the chicken pieces in the pan in a single, even layer. Fry them for about 5-6 minutes, flipping halfway through, until they are golden and cooked through.
- Sauté the Onion: In the same pan, add the onion wedges and stir-fry for 2-3 minutes until they start to soften but still retain some crunch. Set the onions aside with the chicken.
- Make the Sauce: In a small bowl, mix 1 tablespoon of cornstarch with ¼ cup of chicken broth or water until smooth. In the same pan, reduce the heat to medium and add sesame oil, grated ginger, and minced garlic.
- Build the Sauce: Stir in the rice vinegar, soy sauce, and brown sugar, allowing the sauce to simmer for 2-3 minutes until the sugar dissolves. Pour the cornstarch blend into the skillet, whisking continuously to ensure a smooth consistency without any clumps. Let the sauce simmer for another 2 minutes until it thickens.
- Combine Chicken and Sauce: Return the cooked chicken and onions to the pan, tossing them with the sauce until everything is evenly coated. Add red pepper flakes if using and green onions. Stir for an additional 1-2 minutes to heat everything through.
- Serve: Serve the Mongolian Chicken over steamed rice or alongside stir-fried vegetables for a complete meal.