Description
This is a quick and delicious Mongolian chicken recipe that’s both sweet and savory.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breast, chopped bite size
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil, or other neutral oil with a high smoke point
- 1/2 teaspoon ginger, peeled and minced
- 1 tablespoon garlic, minced
- 1/4 cup soy sauce
- 1/2 cup low sodium chicken stock
- 2 tablespoons light brown sugar or granulated sugar
- 1 teaspoon toasted sesame oil
- 4 scallions, chopped bite size on the bias
Instructions
- Cover the chicken with cornstarch: In a bowl, mix chicken pieces with cornstarch until all the pieces are evenly coated.
- Warm up the wok: Place a wok or a deep skillet over medium high heat. When the wok is hot, add the oil and swirl it around to coat the surface.
- Cook the chicken: Add the chicken and stir fry until it’s cooked through – about 4 to 5 minutes.
- Add the aromatics: Add the ginger and garlic and cook for 2 minutes.
- Add the ingredients for the sauce: Add the soy sauce, chicken stock, and sugar, and cook for 2 to 3 minutes, until the sauce thickens.
- Add nuttiness and a refreshing crunch: Turn the heat off and add the toasted sesame oil and scallions.
- Serve: Stir well and serve with white rice or noodles.
Notes
Store the leftovers in an airtight storage container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 10.1g
- Sodium: 1971.7mg
- Fat: 15.7g
- Saturated Fat: 4.1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.9g
- Protein: 54.9g
- Cholesterol: 174mg
