Savory Mongolian Chicken Dish (Printable Version)

Tender chicken with a flavorful dark sauce, balanced with garlic, ginger, and green onions.

# Ingredients Required:

→ Protein

01 - 567 grams boneless skinless chicken breast, thinly sliced

→ Coating

02 - 60 grams cornstarch, divided

→ Oils and Fats

03 - 45 milliliters vegetable oil
04 - 5 milliliters toasted sesame oil

→ Aromatics

05 - 4.5 grams minced garlic
06 - 2.5 grams minced ginger

→ Sauces and Sweeteners

07 - 120 milliliters low sodium soy sauce
08 - 80 milliliters water
09 - 100 grams dark brown sugar

→ Vegetables

10 - 60 grams green onions, cut into 2.5 cm pieces

→ Seasonings

11 - Salt and freshly ground black pepper to taste

# Guide to Cooking:

01 - Place the sliced chicken and 60 grams of cornstarch into a resealable plastic bag. Shake vigorously to coat the chicken evenly.
02 - Warm the vegetable oil in a large skillet over high heat until shimmering.
03 - Arrange the coated chicken in a single layer in the pan. Season lightly with salt and pepper. Cook for 3 to 4 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.
04 - Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.
05 - Add minced garlic and ginger to the same pan. Sauté for 30 seconds until fragrant, then stir in soy sauce, sesame oil, water, and brown sugar. Bring the mixture to a simmer.
06 - Combine the remaining 2 teaspoons (approximately 6 grams) of cornstarch with 15 milliliters cold water. Stir this slurry into the simmering sauce and cook for 30 to 60 seconds until the sauce thickens slightly.
07 - Return the chicken and green onions to the pan. Toss thoroughly to coat with the sauce. Serve hot, ideally over steamed rice or noodles.

# Extra Suggestions:

01 - Using low sodium soy sauce helps regulate the overall saltiness of the dish.
02 - Adjust the brown sugar quantity to suit your preferred sweetness level.
03 - Serve immediately over rice or noodles for optimal texture and flavor.

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