Description
This Mongolian Chicken recipe features tender chunks of chicken coated in a crispy cornstarch crust and tossed in a flavorful, sweet and savory sauce made with soy sauce, maple syrup, garlic, and ginger. Served with green onions and sesame seeds, it's a quick and delicious dinner perfect over rice or noodles.
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
- Prepare the chicken coating: In a large bowl, toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated evenly.
- Make the sauce: In a glass measuring cup or bowl, combine all the sauce ingredients—low sodium soy sauce, rice vinegar, maple syrup or brown sugar, toasted sesame oil, sriracha, water, grated garlic, grated ginger, and cornstarch. Whisk thoroughly until smooth with no lumps of cornstarch.
- Cook the chicken: Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Avoid crowding the pan to ensure crispiness. Cook the chicken undisturbed for 3 to 4 minutes to brown one side.
- Finish cooking the chicken: Flip the chicken pieces and cook until they are cooked through completely and no longer pink inside. Remove the chicken from the skillet and set aside on a plate.
- Sauté the scallions and add sauce: Add the sliced green onions to the skillet and cook for about 30 seconds until aromatic. Pour the prepared sauce into the skillet and stir to combine.
- Combine chicken and sauce: Return the cooked chicken back to the skillet. Stir continuously until the sauce thickens and evenly coats the chicken pieces. Remove the skillet from heat once the desired sauce consistency is achieved.
- Garnish and serve: Sprinkle sesame seeds and extra sliced green onions over the chicken. Serve the Mongolian Chicken hot over steamed rice or your choice of noodles.
Notes
- Use low sodium soy sauce to control saltiness, but you can adjust based on preference.
- Maple syrup adds a natural sweetness but brown sugar can be substituted equally well.
- Ensure chicken pieces are spaced out in the pan for optimal crispiness.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust the amount of sriracha according to your preferred spice level.
- Leftovers reheat well in a skillet or microwave for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
