Description

A flavorful and easy-to-make Mongolian Chicken recipe featuring tender chicken breast slices coated in cornstarch, sautéed with garlic and ginger, then simmered in a savory-sweet soy sauce and brown sugar glaze. Served hot over white rice, this dish offers a perfect balance of sweet, salty, and mildly spicy flavors for a satisfying meal any night of the week.

Ingredients

Scale

Chicken and Coating

1 lb boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch

Sauce and Seasonings

2 tablespoons vegetable oil
1 teaspoon ginger, minced
3 cloves garlic, minced
½ cup soy sauce
½ cup water
⅔ cup brown sugar
1 teaspoon red pepper flakes (optional)
4 green onions, chopped

For Serving

Cooked white rice

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Instructions

Coat the Chicken: In a bowl, toss the thinly sliced chicken breasts with 1 tablespoon of cornstarch until each piece is well-coated. Let the chicken sit for about 10 minutes to allow the cornstarch to adhere properly.
Heat the Pan: Place a large pan over medium-high heat and add 2 tablespoons of vegetable oil. Heat the oil until it’s shimmering but not smoking.
Sauté Aromatics: Add the minced ginger and garlic to the hot oil and sauté for about 30 seconds, stirring constantly, until they release a fragrant aroma.
Cook the Chicken: Add the cornstarch-coated chicken slices to the pan. Cook the chicken for 5 to 7 minutes, turning occasionally, until the pieces are browned and cooked through on all sides.
Prepare the Sauce: While the chicken cooks, whisk together ½ cup soy sauce, ½ cup water, and ⅔ cup brown sugar in a small bowl until the sugar dissolves completely.
Add Sauce to Chicken: Pour the prepared sauce over the cooked chicken in the pan, coating all the pieces evenly.
Simmer: Reduce the heat to medium-low. Allow the sauce to simmer gently for several minutes, stirring occasionally, until it thickens to your preferred consistency.
Add Spice and Garnish: Stir in 1 teaspoon of red pepper flakes if using, then sprinkle the chopped green onions over the top.
Serve: Serve the Mongolian Chicken hot, spooned over a bed of cooked white rice for a complete meal.

Notes

For a gluten-free option, substitute soy sauce with tamari.
Adjust the brown sugar to your taste if you prefer a less sweet or sweeter sauce.
Red pepper flakes can be omitted or increased to vary the heat level.
To save time, use pre-minced garlic and ginger from the store.
Leftovers can be refrigerated in an airtight container for up to 3 days.