Description
This quick and easy Mongolian Chicken combines crisp stir-fried chicken with sweet onions and scallions, all coated in a mouthwatering savory sauce. It is an easy Asian-inspired dinner that is perfect for a family meal.
Ingredients
- Mongolian Chicken
- 1 1/4 lbs boneless skinless chicken breasts, cut into thin bite-size pieces
- 1/3 cup cornstarch
- 2-3 tablespoons vegetable oil
- 1 medium yellow onion, cut into 8-10 wedges
- Sauce Ingredients
- 1 1/2 teaspoons sesame oil
- 1 tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup chicken broth or water
- 1-2 pinches red pepper flakes, optional
- 4 green onions, cut into 3/4-inch segments
Instructions
- Combine the chicken and cornstarch in a large zipper bag. Shake well to coat the chicken evenly.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook on both sides until golden brown. Work in batches if necessary, adding more oil as needed. Transfer the cooked chicken to a plate.
- Heat 1 tablespoon of oil over medium-high heat in the same skillet. Add the onion and cook for about 2 minutes, stirring several times. Transfer the onion to the plate with the chicken.
- Reduce the heat to medium-low and add the sesame oil. Add the ginger and garlic and cook for 1 minute, stirring constantly.
- Add the rice vinegar, soy sauce, and brown sugar to the skillet. Stir well to combine.
- In a separate bowl, whisk together the chicken broth and cornstarch until smooth. Whisk the mixture into the skillet and cook until the sauce is slightly thickened.
- If desired, add the red pepper flakes for a little heat.
- Return the cooked chicken and onions to the skillet and stir to coat them in the sauce.
- Top with the green onions and serve promptly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers on the stovetop over low heat or in the microwave at reduced power.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian