Description
Crispy Mongolian Chicken coated in a sweet-savory garlic ginger sauce, perfect for serving over rice or noodles. A quick and easy takeout-style dinner!
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts, sliced thinly into strips
2 tablespoons cornstarch
2 tablespoons vegetable oil (for frying)
1 tablespoon sesame oil
For the Sauce:
½ cup low-sodium soy sauce
¼ cup water
⅓ cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
1 teaspoon rice vinegar
1 tablespoon hoisin sauce (optional)
1 teaspoon red pepper flakes (optional)
For Garnish:
3 green onions, sliced
1 tablespoon sesame seeds (optional)
Instructions
Prepare the Chicken: Toss sliced chicken with cornstarch in a bowl until coated. Let it sit 10 minutes.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Stir-fry chicken in batches until golden and crispy (3–4 minutes per side). Remove and set aside.
Make the Sauce: In the same skillet, add sesame oil, then garlic and ginger. Cook 1 minute. Stir in soy sauce, water, brown sugar, vinegar, hoisin (if using), and simmer 3–5 minutes until slightly thickened.
Combine: Return chicken to skillet, toss to coat, and cook 2–3 more minutes. Add red pepper flakes if desired.
Serve: Top with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
For a lighter option, pan-sear the chicken instead of frying.
Add vegetables like broccoli, snap peas, or bell peppers for extra flavor.
Leftovers keep in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 330 Kcal
- Sugar: 12 g
- Sodium: 830 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 75 mg