Description
This Mongolian Chicken recipe features tender chicken pieces coated and cooked to a crispy perfection, then tossed in a flavorful homemade sauce made with soy, maple syrup, garlic, and ginger. Served garnished with green onions and sesame seeds, this dish is perfect over rice or noodles for a quick, delicious weeknight dinner.
Ingredients
Scale
Chicken
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch chunks
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons avocado oil
- 1/2 cup sliced green onions plus extra for garnish
Sauce
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup maple syrup or brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1/4 cup water
- 1 teaspoon grated or minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
For Serving
- Sesame seeds for garnish
- Rice or noodles for serving
Instructions
- Coat the chicken: In a large bowl, toss together the chicken chunks, garlic powder, and cornstarch until the chicken is completely coated evenly.
- Prepare the sauce: In a glass measuring cup or bowl, combine the soy sauce, rice vinegar, maple syrup or brown sugar, toasted sesame oil, sriracha, water, grated garlic, grated fresh ginger, and cornstarch. Whisk everything together until smooth with no lumps.
- Cook the chicken: Heat avocado oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer without crowding the pan to ensure crispiness. Allow chicken to cook undisturbed for 4 minutes, then flip and cook until fully cooked through and golden.
- Remove chicken: Transfer the cooked chicken to a plate and set aside.
- Sauté green onions: Add the sliced green onions to the same skillet and cook for about 30 seconds to release their flavor.
- Add the sauce: Pour the prepared sauce into the skillet with the green onions and stir well to combine.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir continuously until the sauce thickens and fully coats the chicken pieces.
- Finish and serve: Remove the skillet from heat. Garnish the dish with extra sliced green onions and toasted sesame seeds. Serve the Mongolian chicken hot over steamed rice or noodles.
Notes
- For extra crispiness, avoid overcrowding the skillet when cooking the chicken.
- You can substitute maple syrup with brown sugar if preferred.
- Adjust the amount of sriracha based on your spice tolerance.
- Use low sodium soy sauce to control the saltiness of the dish.
- Serve immediately to enjoy the crispy texture and thick sauce at their best.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
