This easy recipe for Mongolian Chicken uses chicken breast and a sweet and savory sauce to create a satisfying meal that’s better than takeout. Serve it over noodles or rice for a quick weeknight dinner everyone will enjoy!
Place the chicken and 1/4 cup cornstarch in a large ziploc bag and shake to coat evenly.
In a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the chicken in a single layer and cook until browned, about 3-4 minutes per side. You will need to do this in batches. Set aside the browned chicken on a plate lined with a paper towel and tented with foil.
Meanwhile, make the sauce by whisking the ingredients together in a small bowl. Set aside.
To the now empty skillet, add the garlic, ginger, red chili peppers and saute for 30 seconds. Pour in the sauce and bring to a simmer, stirring constantly until it begins to thicken. If you find the sauce is too thick add a bit more chicken broth or water. Add the chicken and green onions to the pan and toss to coat.