Description
This Mongolian Chicken recipe features tender chicken chunks coated in a savory, sweet, and slightly spicy sauce made with soy sauce, maple syrup, and ginger. Crispy on the outside and tender inside, it’s perfect served over rice or noodles for a quick and delicious dinner.
Ingredients
Scale
Chicken
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch chunks
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons avocado oil
- 1/2 cup sliced green onions plus extra for garnish
Sauce
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup maple syrup or brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1/4 cup water
- 1 teaspoon grated or minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
For Serving
- Sesame seeds for garnish
- Rice or noodles for serving
Instructions
- Coat the Chicken: In a large bowl toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated.
- Prepare the Sauce: Add all of the ingredients for the sauce into a glass measuring cup or bowl. Whisk together until combined and there are no lumps of cornstarch.
- Cook the Chicken: Add the avocado oil to a large skillet and heat it over medium-high heat. Once the oil is hot, dump in the chicken and spread it into a single layer. Be careful not to crowd the chicken or it won’t get crispy.
- Brown the Chicken: Cook the chicken without touching it for 4 minutes, then flip it over and cook until it’s cooked all the way through, about 4 more minutes. Remove the chicken from the skillet onto a plate.
- Sauté the Scallions and Add Sauce: Add the sliced green onions to the skillet and cook for 30 seconds. Pour in the prepared sauce and stir everything together.
- Combine and Thicken: Return the chicken to the skillet. Stir until the sauce thickens and coats the chicken evenly.
- Garnish and Serve: Remove the skillet from the heat and top with sesame seeds and more sliced scallions. Serve the Mongolian chicken hot over rice or noodles.
Notes
- Use avocado oil for a high smoke point and healthy fat content; vegetable oil can be substituted if needed.
- Ensure not to overcrowd the skillet when cooking chicken to get a crispy texture.
- Adjust sriracha amount based on your preferred spice level.
- Maple syrup adds a rich flavor; brown sugar can be used as an alternative sweetener.
- For gluten-free option, use tamari or gluten-free soy sauce.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
