Mongolian Chicken (蒙古鸡)
蒙古鸡 (Mongolian Chicken) is a popular dish in American Chinese cuisine, known for its sweet and savory flavors. This recipe combines tender chicken with a rich, flavorful sauce that is perfect for serving over steamed rice.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 teaspoon red pepper flakes (optional)
- Green onions, sliced, for garnish
Instructions
- In a large bowl, toss the chicken pieces with the cornstarch until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil, garlic, and ginger. Cook for 1-2 minutes until fragrant.
- Stir in the soy sauce, water, brown sugar, and red pepper flakes. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
- Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve the Mongolian chicken over steamed rice and garnish with sliced green onions.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Large skillet or wok Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: For a spicier kick, add more red pepper flakes to the sauce. Adjust the sweetness by adding more or less brown sugar to suit your taste.
Cost
$12