Description
This is a quick and delicious Mongolian chicken recipe that’s both sweet and savory.Â
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breast, chopped bite size
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 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 brown sugar
- 1 teaspoon toasted sesame oil
- 4 stalks scallions, chopped bite size on the bias
Instructions
- In a bowl, mix chicken pieces with cornstarch until all the pieces are evenly coated.
- In a pan over medium-high heat, add oil and when the oil is hot, add chicken. Cook until chicken is cooked through – about 4 to 5 minutes.
- Add garlic and ginger and cook for 2 minutes.
- Add soy sauce, chicken stock and brown sugar and cook for 2 to 3 minutes, until sauce thickens.
- Turn the heat off, add sesame oil and scallions. Stir well and serve with white rice.
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
