Mongolian Chicken
Mongolian Chicken is a delightful dish that delivers flavor and comfort, featuring tender chicken in a sweet and savory sauce with fresh green onions.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into thin strips Chicken should be cut into thin strips for even cooking.
- 2 tablespoons vegetable oil Used for cooking the chicken.
- 1 cup green onions, chopped Add freshness and color to the dish.
- 4 cloves garlic, minced Provides flavor.
- 1 tablespoon fresh ginger, minced Adds a warm, spicy flavor.
- 1/2 cup soy sauce Seasoning for the chicken and sauce.
- 1/4 cup brown sugar Adds sweetness to the sauce.
- 2 tablespoons cornstarch Used to thicken the sauce.
- 1/4 cup water To mix with cornstarch and make the sauce.
- Salt and pepper to taste For seasoning.
- Cooked rice, for serving Recommendation for the base.
- Sesame seeds, for garnish (optional) For added flavor and presentation.
Instructions
Preparation
- Start by cutting the chicken breasts into thin strips.
- In a bowl, combine 1/4 cup of soy sauce, garlic, ginger, and a pinch of salt and pepper. Add the chicken strips and let them marinate for about 30 minutes.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Once the oil is hot, add the marinated chicken. Cook for about 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through.
- While the chicken cooks, mix the remaining soy sauce, brown sugar, cornstarch, and water in a small bowl to create a sauce.
- Once the chicken is cooked, add the sauce to the skillet. It will thicken as it cooks, coating the chicken well. Stir in the chopped green onions and cook for an additional 2-3 minutes.
- Serve your Mongolian chicken hot over a bed of cooked rice. Top with sesame seeds if desired.
Notes
Leftover Mongolian chicken can be stored in an airtight container in the fridge for up to three days; it can also be frozen for up to three months.