Mongolian Chicken

Ingredients:

1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced

1/4 cup cornstarch

2 tablespoons vegetable oil (for frying)

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 cup low-sodium soy sauce

1/4 cup water

1/3 cup brown sugar

1 tablespoon hoisin sauce (optional for depth)

1 teaspoon sesame oil

1/4 teaspoon red pepper flakes (optional)

2–3 green onions, sliced (for garnish)

Toasted sesame seeds (optional garnish)

Directions:

Toss sliced chicken in cornstarch until evenly coated. Let rest for 10 minutes for crispier texture.

Heat vegetable oil in a skillet or wok over medium-high heat. Sear chicken in batches until golden brown and cooked through (about 4–5 minutes). Remove and set aside.

In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.

Pour in soy sauce, water, brown sugar, hoisin (if using), sesame oil, and red pepper flakes. Bring to a gentle simmer.

Add chicken back to the pan and toss in the sauce. Simmer for 2–3 minutes until sauce thickens and coats the chicken.

Garnish with green onions and sesame seeds. Serve with rice or steamed veggies.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 390 kcal per serving | Servings: 4 servings