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Mongolian Chicken: A 20-Minute Sweet and Savory Stir-Fry

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A quick and flavorful Mongolian Chicken stir-fry featuring tender chicken coated in a sweet and savory sauce, ready in just 20 minutes. Perfect for busy weeknights and customizable with vegetables.

Ingredients

1 lb chicken breast or thighs, thinly sliced

1/4 cup cornstarch

Salt and pepper, to taste

2 tbsp vegetable oil

1/4 cup soy sauce

1/4 cup brown sugar

2 cloves garlic, minced

1 tsp ginger, minced

3 green onions, chopped

1 tsp sesame oil

Optional: vegetables like bell peppers or broccoli

Instructions

  1. In a zip-lock bag, combine sliced chicken with cornstarch, salt, and pepper. Seal and shake to coat evenly.
  2. Heat vegetable oil in a skillet over medium-high heat. Add chicken in batches, cooking until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, sauté minced garlic and ginger until fragrant.
  4. Add soy sauce, brown sugar, and sesame oil to the skillet, stirring to combine.
  5. Return chicken to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  6. Garnish with chopped green onions before serving.

Notes

  • Add red pepper flakes or sliced chili peppers for a spicy version.
  • Incorporate vegetables like bell peppers, broccoli, or snap peas for extra texture and nutrition.
  • Use boneless, skinless chicken thighs for juicier meat.
  • For gluten-free, substitute soy sauce with tamari or gluten-free soy sauce.
  • Store leftovers in an airtight container in the fridge up to 3 days; reheat with a splash of water or broth if sauce thickens too much.
  • Freeze leftovers up to 1 month; thaw and reheat thoroughly before serving.
  • Sauce can be prepared ahead and refrigerated for up to 2 days.
  • Sweetener alternatives: honey, maple syrup, or coconut sugar.

Nutrition

Find it online: http://recipesbyjanet.com/mongolian-chicken-a-20-minute-sweet-and-savory-stir-fry/