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Mongolian Chicken served in a wide black bowl with chopsticks and photographed at an angle.
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5 from 2 votes

Mongolian Chicken

Succulent chicken pieces in a sweet and savory sauce create a crave-worthy meal that's both quick and impressive.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: cravings
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • hot, cooked rice for serving

To Marinate the Chicken

  • 4 boneless skinless chicken breasts or 2 large, 1 1/4 to 1 1/2-pounds total, diced into 1-inch cubes
  • 1 tablespoon vegetable oil (such as avocado oil or another neutral, high heat oil)
  • 1 tablespoon soy sauce (recipe note #1)
  • 1 tablespoon cornstarch

For the Sauce

  • 1/2 cup water plus 1 tablespoon for cornstarch slurry
  • 1/4 cup soy sauce
  • 1/4 cup maple syrup
  • 2 teaspoons minced ginger
  • 1/4 teaspoon crushed red pepper flakes or more for a spicier dish

To Coat the Chicken

  • 3 tablespoons cornstarch

For the Stir-Fry

  • 1/4 cup vegetable oil (such as avocado oil or another neutral, high heat oil)
  • 3 large cloves garlic finely chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 4 green onions white and green parts cut into 1-inch pieces on the diagonal

Instructions

  • To a wide, shallow bowl add: diced chicken breast, 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and 1 tablespoon cornstarch; mix well to coat chicken. Set aside to marinate for 15 minutes.
  • While the chicken marinates, whisk together 1/2 cup water, 1/4 cup soy sauce, 1/4 cup maple syrup, 2 teaspoons minced ginger, and 1/4 teaspoon crushed red pepper flakes in a medium bowl. Set aside.
  • When chicken has marinated for at least 15 minutes, sprinkle 3 tablespoons cornstarch over and toss well to coat.
  • Heat 1/4 cup vegetable oil in a large skillet over high heat until nearly smoking; add cornstarch coated chicken in a single layer. Cook without disturbing for 3 minutes, or until golden brown. Flip and cook about 3 minutes more. Transfer to clean plate, leaving excess oil behind (add more oil if needed).
  • Meanwhile whisk 1 tablespoon cornstarch and 1 tablespoon water in a small bowl to make a slurry.
  • Add garlic to skillet; cook and stir until fragrant, about 15 seconds. Stir in soy sauce mixture and bring to boil; cook and stir until reduced by half, about 2 minutes.
  • Stir slurry once more and add to sauce, stirring constantly; cook and stir until sauce is very thick, 1 to 2 minutes more. Add chicken and green onions and stir until well coated. Transfer to platter and serve with hot, cooked rice.

Video

Notes

  1. If using regular low-sodium soy sauce, note that it's significantly less salty (~40%), so you may need to increase the amount to taste.
  2. Note that nutrition information does not include rice.

Nutrition

Calories: 392kcal | Carbohydrates: 26g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 1201mg | Potassium: 553mg | Fiber: 1g | Sugar: 13g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg

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