This Mongolian chicken is crispy pieces of chicken breast stir fried in a sweet and savory sauce. A favorite restaurant that tastes better when you make it at home!
I am a massive fan of Mongolian beef, however I must say, I believe I might prefer this easy Mongolian chicken much better. The chicken is perfectly crispy on the edges and the sauce has the ideal balance of tastes.
I recently purchased Mongolian chicken in my regional Chinese restaurant rather than my go-to beef, and boy am I hooked. I decided I had to understand how to create this dish in home, so that my loved ones and particularly my kids could be interested in eating. And it has been on constant rotation in our home ever since.
How do you make that recipes?
This recipe begins with tin pieces of chicken breast. I sugest to partly freezing your chicken breasts to make them easier to slit. if you want to that is more easier, you can cube your chicken. But I feel that the long thin pieces are better because they have more surface space to the sauce to cling to. The chicken is coated in cornstarch and stir-fried till crispy.
I maintain this dish ccordance with the restaurant versionand only put chicken and green onions in the sauce. You can add more veggies if You Prefer, some Excellent choices are:
- Sliced of carrots
What te sauce made of?
The crispy chicken pieces are coated from mongolian-sauce that’s a mix of sesame-oil, soy-sauce, and brown-sugar. This dish also has its taste from the ginger, garlic and green-onions which are added in during the cooking process.
If you are dislike of chicken breast, then feel free to use chicken thighs in this particular dish. Or try something entirely different or use shrimp rather than chicken, I have done that before and it is really fabulous. Irrespective of how you decide to serve it, Mongolian chicken is guaranteed to be a hitz! My children like it so much they also ask to get it for lunch around the following day.
I typically serve Mongolian chicken over steamed rice, but it’s also great over zucchini noodles or cauliflower rice if you’re trying to see your carbs.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Mongnolian chicken, don’t forget to give me star rate or comment below. Thanks!
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- 1 1/2 tsp garlic minced
- 1 tsp ginger minced
- 1/2 cup green-onions cut into 1 inch
- 1/3 cup water
- 1 1/4 lb chicken breast boneless skinless & thinly sliced
- 1 tsp sesame-oil toasted
- 1/2 cup low-sodium soy-sauce
- 3 tbsp vegetable-oil
- 1/2 cup dark brown-sugar
- 1/4 + 2 tsp cup cornstarch divided
- First, put in the chicken and 1/4 cup cornstarch in a resealable plastic-bag, then shake to coat evenly.
- Next, heat the vegetable- oil in a large-pan over high-heat.
- Add the chicken into the pan in one layer and season to taste using pepper and salt. *Remember! the sauce has lots of salt in it!
- Cook for about 3 to 4 minutes on every side or until the color browned. *Cook in multiple batches if necessary.
- Then, remove the chicken from the pan and place onto a plate lined with paper-towels.
- Add the ginger and garlic to the pan and cook for about 30 seconds. Then, Add the soy-sauce, sesame-oil, water and brown-sugar into the pan and simmer it.
- Mix the two tsp of cornstarch with 1 tbsp of cold water. Add the cornstarch into the sauce and bring to a boil.
- Then simmer for 30-60 seconds until it thickened.
- Add the chicken and green onions into the pan and toss to coat with the sauce.
- Finally, serve it over rice if you desired. Enjoy it.