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.
- 1¼lbschicken breast,boneless, skinless, thinly sliced
- ¼cupcornstarch,plus 2 tsp, divided
- 3tbspvegetable oil
- 1tsptoasted sesame oil
- ½cuplow sodium soy sauce
- ½cupdark brown sugar
- ½cupgreen onions,cut into 1-inch pieces
- salt and pepper,to taste
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.
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.
Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
- Calories: 471.91kcal
- Fat: 24.89g
- Saturated Fat: 4.64g
- Trans Fat: 0.23g
- Monounsaturated Fat: 13.44g
- Polyunsaturated Fat: 5.11g
- Carbohydrates: 28.69g
- Fiber: 0.84g
- Sugar: 18.06g
- Protein: 32.86g
- Cholesterol: 90.72mg
- Sodium: 1245.14mg
- Calcium: 55.19mg
- Potassium: 498.95mg
- Iron: 1.92mg
- Vitamin A: 40.47µg
- Vitamin C: 2.70mg
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