Mongolian Chicken is made with juicy, bite-sized pieces of chicken sauteed to golden brown and then finished in a velvety, savory-sweet sauce loaded with garlic and ginger.
Servings : 6servings
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
2poundsboneless skinless chicken breasts,cut into bite-sized pieces
4green onions,roughly chopped, use green parts only
Instructions
Coat the chicken. In a large bowl, toss the chicken with 1/2 cup cornstarch until well coated.
Make the sauce. In a separate bowl, whisk together the soy sauce, chicken stock, and honey. In another bowl, whisk together 1 1/2 tablespoons of cornstarch and water until smooth, and then whisk the cornstarch slurry into the sauce. Set aside.
Brown the chicken. In a large skillet or wok, heat the canola oil over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Remove the chicken from the wok and set aside.
Sauté the aromatics. To the same wok, add the toasted sesame oil, minced garlic, and grated ginger. Sauté for 15 seconds or until fragrant.
Add the sauce. Stir the soy sauce mixture into the wok and let it simmer for a couple of minutes until thickened.
Finish. Return the chicken to the wok and stir to coat it in the sauce. Cook for an additional 2 to 3 minutes or until the chicken is cooked through, stirring occasionally.
Garnish and serve. Stir the green onions into the Mongolian chicken and serve hot.
Uniform Chicken Pieces: Cut the chicken into even-sized pieces for consistent cooking.
Control the Salt: Opt for low-sodium soy sauce. Adding extra salt or soy sauce later is easier than correcting an overly salty dish.
Right Cookware: A wok is the best choice for this recipe due to its excellent heat distribution, which is crucial for stir-fry dishes. A large, heavy-bottomed skillet can be a good alternative.
Preparation is Key: Have all ingredients ready and within reach before starting. The cooking process is fast, so mince the garlic, grate the ginger, and mix the sauce beforehand.
Avoid Overcrowding: When browning the chicken in the wok, ensure it's not overcrowded. Too much chicken at once can lead to steaming rather than browning, resulting in tough and rubbery meat.
Storage: Transfer leftovers to an airtight container and keep them in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Lunch
Cuisine: Chinese
Keyword: Chinese mongolian chicken, mongolian chicken, Mongolian chicken recipe