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20-Minute Mongolian Chicken

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Mongolian Chicken is a quick and flavorful Asian-inspired dish made with crispy chicken strips tossed in a sweet-savory sauce of soy sauce, brown sugar, garlic, and ginger. Perfect for busy weeknights, it’s ready in just 30 minutes and pairs wonderfully with steamed rice.

Ingredients

1 lb boneless chicken thighs or breasts, cut into thin strips

1/4 cup corn starch (plus 2 tsp for slurry)

Salt and black pepper, to taste

3 tbsp vegetable oil

1 tbsp fresh ginger, minced

3 cloves garlic, minced

4 green onions, sliced (divided)

1/3 cup dark brown sugar

1/2 cup low sodium soy sauce

1 tsp toasted sesame oil

1/3 cup water

Instructions

  1. Prepare a slurry by mixing 2 teaspoons of corn starch with 1/3 cup of water. Set aside.
  2. Place chicken strips in a zip-lock bag with 1/4 cup corn starch, salt, and pepper. Shake to coat evenly.
  3. Heat vegetable oil in a wok or large skillet over medium heat.
  4. Fry the chicken strips in batches for 2–3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
  5. Transfer cooked chicken to a plate lined with a paper towel.
  6. In the same pan, sauté minced garlic, ginger, and half of the green onions. Add a little more oil if needed.
  7. Add sesame oil, soy sauce, and dark brown sugar. Stir to combine.
  8. Stir the cornstarch slurry and add it to the pan. Cook for 30 seconds, stirring constantly, until the sauce thickens.
  9. Add the fried chicken and remaining green onions. Toss to coat evenly.
  10. Remove from heat and serve immediately over steamed rice.

Notes

  • For a spicier version, add chili flakes or sriracha.
  • Use chicken thighs for the best flavor and juiciness, though breasts also work.
  • To keep the chicken crispy, add it to the sauce just before serving.
  • Make it gluten-free by using tamari or gluten-free soy sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: http://recipesbyjanet.com/20-minute-mongolian-chicken/