Description
A flavorful Mongolian Chicken recipe featuring crispy chicken chunks coated in a savory and sweet soy-based sauce with garlic, ginger, and a hint of spice, perfect served over rice or noodles for a 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.
- Fry 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 3-4 more minutes. Remove the chicken from the skillet onto a plate.
- Cook scallions and thicken sauce: Add the sliced green onions to the skillet and cook for 30 seconds. Pour in the sauce and stir everything together.
- Combine chicken and sauce: Return the chicken to the skillet. Stir continuously until the sauce thickens and coats the chicken evenly. Remove the skillet from heat.
- Garnish and serve: Top with sesame seeds and more sliced scallions. Serve immediately over cooked rice or noodles.
Notes
- For extra crispiness, avoid overcrowding the pan when cooking chicken.
- Maple syrup or brown sugar can be used interchangeably depending on desired sweetness.
- If you prefer less heat, reduce or omit the sriracha in the sauce.
- Freshly grated ginger gives the best flavor; pre-minced can be used in a pinch.
- Serve with steamed rice or your favorite noodles to soak up the flavorful sauce.
- Leftovers can be stored in airtight containers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
