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This Mongolian chicken is a quick and flavorful dinner that comes together with simple ingredients most home cooks already have. The sauce is rich and slightly sweet making it perfect to pour over steamed rice for a satisfying weeknight meal.
I first made this after craving takeout but wanting control over the sweetness. It quickly became a family favorite for busy nights.
Ingredients
- Chicken breast: sliced thin for quick cooking and tenderness
- Cornstarch: to coat the chicken creating a crispy edge and thickening the sauce
- Vegetable oil: for a neutral frying base while toasted sesame oil adds deep nutty flavor to the sauce
- Fresh garlic and ginger: provide a lively aromatic punch essential to Mongolian dishes
- Low sodium soy sauce: controls saltiness without overpowering so choose a good quality brand
- Dark brown sugar: lends richness and caramel notes balancing the salty soy sauce
- Green onions: for freshness and mild crunch added at the end to brighten the dish
Instructions
- Build The Chicken Coating:
- Place the sliced chicken and one quarter cup cornstarch in a resealable bag. Shake well to coat each piece evenly which helps give the chicken a nice sear and texture while it cooks.
- Heat The Pan:
- Warm the vegetable oil in a wide skillet over high heat until it shimmers. This will prevent the chicken from steaming and promote browning.
- Cook The Chicken:
- Arrange the chicken pieces in a single layer working in batches if needed to avoid crowding. Season lightly with salt and pepper remembering the sauce is salty. Cook for about three to four minutes on each side until the chicken is golden and cooked through. Remove and drain on paper towels to keep crispy.
- Make The Sauce:
- Add the garlic and ginger to the empty pan and sauté for about thirty seconds until fragrant but not burnt. Pour in the soy sauce sesame oil water and brown sugar. Stir and bring everything to a gentle simmer creating a glossy umami sauce.
- Thicken And Combine:
- Mix the remaining two teaspoons cornstarch with a tablespoon of cold water into a slurry. Stir this into the sauce and increase heat to bring it to a boil. Boil for thirty to sixty seconds until the sauce thickens just enough to coat the chicken beautifully.
- Finish The Dish:
- Return the cooked chicken and green onions to the pan. Toss to coat each piece with the sauce. Serve immediately over steamed rice for best results.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat to keep the chicken moist. Avoid microwaving directly as the sauce can separate.
Ingredient swaps
Chicken thighs can be used for a more forgiving juicy option but slice them thin like the breasts for even cooking. Coconut sugar or maple syrup can replace brown sugar though this will slightly change the flavor profile. Fresh ginger can be swapped with powdered ginger in a pinch but reduce the amount to avoid overpowering.
Serving ideas
Serve this Mongolian chicken over steamed jasmine rice or brown rice for a wholesome meal. Try it alongside stir fried broccoli or snap peas for added color and texture. For a lower carb option replace rice with cauliflower rice.
Cultural context
Mongolian chicken is inspired by Chinese takeout classics though it is not from Mongolia itself. The dish likely gained popularity through American Chinese cuisine where sweet and savory meats are paired with green onions and simple starches.
This quick Mongolian chicken delivers bold flavors with simple steps encouraging home cooks to enjoy flavorful dinners any night of the week.
Frequently Asked Recipe Questions
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breast sliced thinly ensures quick, even cooking and a tender bite.
- → How can I thicken the sauce properly?
Mix cornstarch with cold water and add it to the simmering sauce; boil briefly until it thickens to a glossy consistency.
- → Can I adjust the sweetness to suit my taste?
Yes, gently increase or decrease the amount of dark brown sugar to reach your preferred level of sweetness.
- → Why use low sodium soy sauce in this dish?
Low sodium soy sauce helps control saltiness since the dish already contains salty ingredients, balancing the flavor.
- → What alternatives can I serve this with besides rice?
This chicken pairs well with noodles or steamed vegetables to complement the rich sauce and tender texture.