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!
1 1/2lbsboneless, skinless chicken breasts, thinly sliced into strips
1/2cupcornstarch
oil for cooking the chicken see notes
6-8green 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
1/3cupcold water
1/2cupsoy sauce (low sodium)
1/2cupbrown sugar
2tspminced garlic
1tspground ginger
1/8tspsesame seed oilsmall amount but very necessary
1 1/2tbspcornstarch
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.
Nutrition information is automatically calculated and should only be used as an approximation.