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
- ⅓cupwater
- ½cupdark brown sugar
- ½cupgreen onions,cut into 1-inch pieces
- salt and pepper,to taste
Instructions
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Place the chicken and ¼ cup cornstarch in a resealable plastic bag, shake to coat evenly.
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Heat the vegetable oil in a large pan over high heat.
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Add the chicken to the pan in a single layer and season to taste with salt and pepper.
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Cook for 3 to 4 minutes per side or until browned. Cook in multiple batches if needed.
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Remove the chicken from the pan and place it on a plate lined with paper towels
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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: 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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