Easy Mongolian Chicken

Easy Mongolian Chicken is a delicious Asian inspired dish that everyone will love! It comes together fast, is easy to make, is full of delicious flavor and never disappoints.

Easy Mongolian Chicken

If you like Mongolian Beef you will love this Mongolian Chicken! The sauce has a sweet, smooth ginger taste and is perfect for the thinly sliced chicken and green onions that are simple but delicious! Serve it over basmati or jasmine rice and it will satisfy those Chinese take out cravings…and in my opinion it is so much better!

Making the Mongolian Chicken

The sauce is what makes this recipe so dang delicious. You will thinly slice your chicken into strips, and toss it in cornstarch. The cornstarch sounds so weird, but trust me, it adds a delicious texture to the chicken and locks in the juices, leaving your chicken juicy and tender (you may hear this called velveting your chicken because it leaves a velvet feel to the chicken after it is coated). The sauce (the BEST part) is made with low sodium soy sauce, brown sugar, minced garlic, ground ginger, sesame seed oil and cornstarch for thickening. You will cook your velveted chicken in some oil, then pour your sauce over it and make sure all of the chicken is coated. The sauce should thicken. Add in your green onions. (You can also have each person add their own green onions if some do not want them).

Serving Mongolian Chicken with Rice

I prefer Jasmine rice because I love the slight aromatic flavor of it and I love the slight sticky, soft texture. Basmati rice is delicious also, and has an aromatic flavor and is a bit more fluffy and firm. Brown rice or plain white rice are fine too! I love an aromatic rice paired with Asian dishes, but that is just my preference.

Mongolian chicken

Easy Mongolian Chicken is a delicious Asian inspired dish that everyone will love! It comes together fast, is easy to make, is full of delicious flavor and never disappoints.

Hope you enjoy!

For some other Asian inspired meals try my Firecracker Chicken, my Fast & Easy Korean Beef with Rice, my Chicken Broccoli Ramen Stir Fry or my Mongolian Beed with Broccoli.

Easy Mongolian Chicken

This Mongolian Chicken has a sweet, and smooth ginger taste. Serve it with green onions over your favorite rice and it beats Chinese Take-out every time!
Servings 5 servings

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced into strips
  • 1/2 cup cornstarch
  • oil for cooking the chicken see notes
  • 6-8 green onions, chopped (added at the end of cooking) chop as big or as little as you like, or into strips -see notes
  • Rice for serving- optional see notes on rice type

SAUCE

  • 1/3 cup cold water
  • 1/2 cup soy sauce (low sodium)
  • 1/2 cup brown sugar
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • 1/8 tsp sesame seed oil small amount but very necessary
  • 1 1/2 tbsp cornstarch
  • salt and pepper to taste (optional)

Instructions

  • Mix/whisk all of your sauce ingredients together. Set aside.
  • Place your thinly sliced chicken in a zip top bag and add the 1/2 cup cornstarch. Toss the chicken in the bag (a bowl works too) until all the pieces are completely coated in the cornstarch.
  • Heat oil (see notes) in a large skillet over medium heat. Add your chicken and cook until golden brown and cooked fully. Cook your chicken in batches if necessary. Don't overcrowd the pan or the chicken won't cook even.
  • Once all the chicken has cooked, then add your sauce to the chicken, making sure it is evenly coated and well combined. Once it is stirred and the sauce is heated, it should thicken. Add your green onions. Toss again to make sure it is all covered in sauce,
  • Serve over your favorite rice.
  • This chicken can be kept in the fridge for 3 days and is just as yummy as leftovers!

Notes

I slice my green onions at an angle into thin little strips, but you can just chop them up into long sections or chop them up into small pieces.  There is no right or wrong way to slice them.  If not everyone wants green onions, you can have people add them to their own serving (have them on the side and leave them out of the dish).
For cooking your chicken, you will need oil and the amount will vary depending on how big your skillet is. If you have a really large skillet that all of your chicken can cook in at once, then 1/2 cup-3/4 cups will probably be plenty.  If you are cooking your chicken in batches, you may have to add some additional oil to the pan as you are cooking the batches and the oil may vary from 1/4 cup- 1/2 cup each time.  Just make sure your pan is completely covered with oil on the bottom (not deep but covered) so the chicken doesn’t stick (the cornstarch can tend to make it stick a bit). If you are cooking in batches, just remove the chicken and let it sit on paper towels to soak up the excess oil while you cook the rest of the chicken. 
You can serve this with any rice of your choice. I prefer Jasmine rice because I love the slight aromatic flavor of it and I love the slight sticky, soft texture. Basmati rice is delicious also, and has an aromatic flavor and is a bit more fluffy and firm.  

2 Comments

  1. Pingback: Chicken Broccoli Ramen Stir Fry is a fast and easy meal that is delicious.

  2. Pingback: Mongolian Beef with Broccoli | The Butcher's Wife

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.