Mongolian Chicken

Course: Main Dish - Chicken

Cuisine: Asian

Keyword: mongolian chicken

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 337kcal

Author: Platings and Pairings

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!

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Equipment

Ingredients

1 ¼ pounds boneless, skinless chicken breasts or thighs, cut into ¼ inch thick slices
1/4 cup cornstarch
3 Tablespoons vegetable oil
1 Tablespoon garlic minced (6 cloves)
2 teaspoons ginger grated or minced
8 dried red chili peppers optional
3 scallions cut on a diagonal into 1-inch slices, to garnish
Salt and pepper to taste

Sauce:

3 Tablespoons low-sodium soy sauce
2 Tablespoons brown sugar
2 Tablespoons cornstarch
½ cup low-sodium chicken broth or water
2 teaspoons rice wine vinegar

Instructions

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.
Serve over rice or noodles.

Video

Notes

Storing Leftovers

Mongolian chicken leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

Freezing Leftovers

Freeze any leftover Mongolian chicken in an airtight container or a freezer-safe bag for up to 3 months. Let them thaw overnight in the fridge before reheating and serving.

Reheating

To reheat the leftovers, place the chicken back in a skillet and cook over medium heat until warmed through. You can also reheat it in batches in the microwave for 1 or 2 minutes.

Variations

You can add in some extra sauteed veggies to make this dish more filling and nutritious. Bell peppers, zucchini, mushrooms and carrots are all great options.

Nutrition