Mongolian Chicken

Lightly crispy chicken coated in a sweet and savory sauce is a restaurant favorite you can make at home. This Mongolian chicken is easier than you think and faster than waiting for takeout!

Servings

Calories 449kcal

Ingredients

Sauce

1/2 cup water
1 tablespoon cornstarch
5 tablespoons oil
1 tablespoon minced ginger
8 garlic cloves thinly sliced
1 cup soy sauce low sodium
1 cup dark brown sugar
1/2 green onions chopped

Chicken

2 pounds chicken thinly sliced
1/2 cup cornstarch
salt and pepper to taste
6 tablespoons canola oil

Instructions

Sauce

Whisk together 1/2 cup of water and 1 tablespoon cornstarch. Set aside.
Heat 5 tablespoons oil in a sauce pan on medium low. Add ginger and garlic and stir until fragrant, about 1 minute.
Add soy sauce, brown sugar, and water with cornstarch. Bring to a boil while stirring until combined.
Let it boil for 3-5 minutes or until it starts to thicken. Set aside in a large bowl while you prepare the chicken.

Chicken

Season the thinly sliced chicken with salt and pepper.
Place 1/2 cup cornstarch in a large ziploc bag and add chicken. Shake to fully coat each piece of chicken.
Heat 6 tablespoons of oil in a large skillet over medium heat. Add chicken to the pan and cook until golden brown and cooked through to an internal temperature of 165°F.
Place the chicken in the bowl of sauce and toss together until combined.
Serve with green onions, chopped bell pepper, and rice if desired.

Nutrition