Description
A delicious and easy Mongolian Chicken recipe that’s perfect for a quick and flavorful weeknight dinner. Tender chicken pieces coated in a savory-sweet sauce with hints of garlic and ginger, served over steamed white rice.
Ingredients
Scale
Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Coating:
- 1/4 cup cornstarch
Sauce:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, chopped
Serving:
- Cooked white rice, for serving
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch in a bowl until coated.
- Cook Chicken: Heat oil in a skillet, cook chicken until golden brown. Set aside.
- Make Sauce: Sauté garlic and ginger, add soy sauce, water, brown sugar, and hoisin sauce. Simmer until thickened.
- Combine: Add cooked chicken to the sauce, simmer until coated. Sprinkle with red pepper flakes and green onions.
- Serve: Serve hot over white rice.
Notes
- Thighs are recommended for juicier chicken.
- Adjust sugar for personal taste.
- Pair with vegetables like steamed broccoli or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 11g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
