Description
A delicious, crispy Mongolian Chicken recipe featuring tender chicken chunks coated in a savory, slightly sweet sauce with garlic, ginger, and a hint of spice. Perfectly served over rice or noodles for a quick and satisfying meal.
Ingredients
Scale
Chicken
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch chunks
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons avocado oil
- 1/2 cup sliced green onions plus extra for garnish
Sauce
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup maple syrup or brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1/4 cup water
- 1 teaspoon grated or minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
For Serving
- Sesame seeds for garnish
- Rice or noodles for serving
Instructions
- Prepare Chicken: In a large bowl, toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated.
- Make Sauce: Add all of the ingredients for the sauce into a glass measuring cup or bowl. Whisk together until combined and there are no lumps of cornstarch.
- Cook Chicken: Add the avocado oil to a large skillet and heat it over medium-high heat. Once the oil is hot, dump in the chicken and spread it into a single layer. Be careful not to crowd the chicken or it won't get crispy.
- Brown Chicken: Cook the chicken without touching it for 4 minutes, then flip it over and cook until it's cooked all the way through, about another 4 minutes. Remove the chicken from the skillet onto a plate.
- Cook Scallions and Sauce: Add the sliced green onions to the skillet and cook for 30 seconds. Pour in the sauce and stir everything together.
- Combine and Finish: Return the chicken to the skillet. Stir until the sauce thickens and coats the chicken, about 2-3 minutes. Remove the skillet from heat and top with sesame seeds and more sliced scallions.
- Serve: Serve the Mongolian chicken hot over cooked rice or noodles for a complete meal.
Notes
- Use low sodium soy sauce to control salt levels.
- For a spicier dish, increase sriracha to 1 1/2 teaspoons.
- Substitute maple syrup with brown sugar if preferred.
- Make sure not to overcrowd the pan to ensure crispy chicken pieces.
- Leftover Mongolian chicken can be refrigerated for up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
