Hey y’all! I’ve got a recipe to make your taste buds dance happily. It’s my Mongolian Chicken, ready in just 30 minutes! You heard that right, 30 minutes!
We’re talking about thinly sliced boneless chicken breasts perfectly browned and coated in a sweet and savory sauce made with low sodium soy sauce, brown sugar, garlic, ginger, and a touch of toasted sesame oil. And to top it all off, we’re adding some green onions for that extra zing.
Now, let me walk you through the steps. First, we’ll coat that chicken in cornstarch and fry it up in vegetable oil until it’s golden brown. Then, we’ll set that aside and work on that delicious sauce.
We’ll mix up some more cornstarch with water and add it to a pan with our soy sauce, garlic, ginger, brown sugar, and sesame oil. Let that simmer until it’s nice and thick, and then we’ll add our chicken and green onions.
And there you have it, folks! Mongolian Chicken that’s gonna knock your socks off. Serve it over some rice and you’ve got a meal that’s fit for a king or queen. So go ahead and give it a try, y’all. You won’t be sorry!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 and 1/4 pounds boneless, skinless chicken breast, thinly sliced
1/4 cup plus 2 teaspoons of cornstarch, divided
3 tablespoons of vegetable oil
1 and 1/2 teaspoons of minced garlic
1 teaspoon of minced ginger
1 teaspoon of toasted sesame oil
1/2 cup of low-sodium soy sauce
1/3 cup of water
1/2 cup of dark brown sugar
1/2 cup of green onions, cut into 1-inch pieces
Salt and pepper, to taste
In a resealable plastic bag, add the chicken and 1/4 cup of cornstarch. Shake the bag to coat the chicken evenly.
Heat the vegetable oil in a large pan over high heat.
Add the chicken to the pan in a single layer and season it with salt and pepper. Cook for 3-4 minutes per side or until browned. You may need to cook in multiple batches.
Remove the chicken from the pan and place it on a plate lined with paper towels.
In the same pan, add the garlic and ginger and cook for 30 seconds.
Add the soy sauce, sesame oil, water, and brown sugar to the pan and bring to a simmer.
Mix 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add this mixture to the sauce and bring it to a boil. Boil for 30-60 seconds until the sauce is just thickened.
Add the chicken and green onions to the pan and toss to coat with the sauce.
Serve the Mongolian chicken over rice if desired. Enjoy!