How To Make Mongolian Chicken
Make a delicious, filling dinner with this Mongolian chicken tossed in a sweet and sour sauce cooked with ginger, soy sauce, and brown sugar.
Serves:
Ingredients
- 1¼lbschicken breast,boneless, skinless, thinly sliced
- ¼cupcornstarch,plus 2 tsp, divided
- 3tbspvegetable oil
- 1½tspgarlic,minced
- 1tspginger,minced
- 1tsptoasted sesame oil
- ½cuplow sodium soy sauce
- ā cupwater
- ½cupdark brown sugar
- ½cupgreen onions,cut into 1-inch pieces
- salt and pepper,to taste
Instructions
-
Place the chicken and ¼ cup cornstarch in a resealable plastic bag, shake to coat evenly.
-
Heat the vegetable oil in a large pan over high heat.
-
Add the chicken to the pan in a single layer and season to taste with salt and pepper.
-
Cook for 3 to 4 minutes per side or until browned. Cook in multiple batches if needed.
-
Remove the chicken from the pan and place it on a plate lined with paper towels
-
Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water, and brown sugar to the pan and bring to a simmer.
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Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and boil for 30 to 60 seconds until just thickened.
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Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
Nutrition
- Calories:Ā 471.91kcal
- Fat:Ā 24.89g
- Saturated Fat:Ā 4.64g
- Trans Fat:Ā 0.23g
- Monounsaturated Fat:Ā 13.44g
- Polyunsaturated Fat:Ā 5.11g
- Carbohydrates:Ā 28.69g
- Fiber:Ā 0.84g
- Sugar:Ā 18.06g
- Protein:Ā 32.86g
- Cholesterol:Ā 90.72mg
- Sodium:Ā 1245.14mg
- Calcium:Ā 55.19mg
- Potassium:Ā 498.95mg
- Iron:Ā 1.92mg
- Vitamin A: 40.47µg
- Vitamin C:Ā 2.70mg
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