Easy Mongolian Chicken Recipe: Ready in 30 Minutes
Craving a delicious and satisfying meal that’s quick to prepare? Look no further than this Easy Mongolian Chicken Recipe: Ready in 30 Minutes! Packed with tender chicken, savory soy sauce, and a hint of sweetness, this dish is perfect for busy weeknights or whenever you need a fast yet tasty dinner. Ready in under 30 minutes, it’s an easy recipe that doesn’t compromise on flavor. Let’s dive into this irresistible homemade version of a takeout favorite!
WHY IS MONGOLIAN CHICKEN A FAMILY FAVORITE?
- Delicious Flavor: It’s loved by families for its tasty combination of savory and sweet flavors, thanks to ingredients like soy sauce, brown sugar, and ginger.
- Quick and Easy: Families appreciate how easy it is to whip up in just 30 minutes, making it perfect for hectic weeknights when time is short.
- Versatile Meal Option: The recipe is versatile and can be served over rice, noodles, or vegetables, allowing families to make the meal their own.
SIMPLE INGREDIENTS YOU’LL NEED:
- 3 lbs Chicken Breast (sliced thinly): Chicken breast is lean and absorbs flavors well. Slicing it thinly ensures even cooking and tenderness.
- ½ Cup Cornstarch (+3 tsp for the slurry): Cornstarch coats the chicken for a crispy texture and thickens the sauce. The slurry (cornstarch mixed with water) helps achieve the perfect sauce consistency.
- 6 Tbsp Vegetable Oil: Used for frying the chicken and sautéing aromatics. It has a high smoke point, ideal for high-heat cooking.
- 8 Cloves Garlic (minced): Adds a strong, aromatic flavor, essential in Asian cuisine for depth and taste.
- 2 Tsp Ginger (minced): Provides a warm, spicy note and balances the sweetness of the sauce.
- 3 Tsp Sesame Oil: Adds a rich, nutty flavor. Typically added at the end of cooking for its strong aroma.
- 1 Cup Low Sodium Soy Sauce: Offers a salty, umami base without being too salty. Helps control the overall saltiness of the dish.
- 1 Cup of Water: Dilutes the soy sauce and forms the sauce base, distributing flavors evenly.
- ¾ Cup Brown Sugar: Adds sweetness and balances the soy sauce’s saltiness. Gives the sauce a rich, caramel-like flavor.
- ½ Cup Green Onion (sliced into 1-inch pieces): Adds a fresh, mild onion flavor and color. Added towards the end to keep its crunch and vibrancy.
- Salt and Black Pepper (to taste): Used for seasoning. Add salt sparingly due to the soy sauce. Black pepper adds heat and enhances flavor.
HOW TO PREPARE DELICIOUS MONGOLIAN CHICKEN?
Time needed: 30 minutes
- Prepare the Chicken:
Slice the chicken breasts thinly. Place the chicken slices in a large bowl and toss with ½ cup cornstarch until well-coated. - Cook the Chicken:
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices in batches, ensuring not to overcrowd the pan. Cook each batch for 4-5 minutes until the chicken is golden brown and cooked through. Add more oil as needed. Remove the cooked chicken from the skillet and set aside.
- Make the Sauce:
In the same skillet, add the remaining 3 tablespoons of vegetable oil. Add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant. Pour in the soy sauce, water, and brown sugar. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes to thicken slightly. - Thicken the Sauce:
In a small bowl, mix 3 teaspoons of cornstarch with 3 teaspoons of water to create a slurry. Slowly pour the slurry into the sauce, stirring continuously until the sauce thickens to your desired consistency. - Combine Chicken and Sauce:
Return the cooked chicken to the skillet, tossing to coat it evenly with the sauce. Add the sliced green onions and toasted sesame oil, stirring to combine. - Season to Taste:
Taste the dish and add salt and black pepper if needed. Be cautious with the salt, as the soy sauce is already salty. - Serve:
Serve the Mongolian chicken hot over rice or noodles, garnished with additional green onions if desired.
Enjoy your homemade Mongolian Chicken!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can use chicken thighs. They are juicier and more flavorful than chicken breast, but they may take a little longer to cook.
Yes, you can prepare the sauce and cook the chicken ahead of time. Store them separately in the refrigerator and combine them when reheating.
Vegetable options to add include bell peppers, broccoli, snap peas, and carrots. Sautee them to soften them before adding to the sauce for added flavor and texture.
To make Mongolian Chicken spicier, add crushed red pepper flakes or sliced fresh chili peppers to the sauce while it simmers. You can also add a tablespoon of Sriracha or another hot sauce to the sauce for an extra kick.
Yes, substitute the soy sauce with gluten-free tamari or a similar gluten-free soy sauce alternative.
Ensure you don’t overcook the chicken. Slicing it thinly and cooking it quickly over high heat helps keep it tender and juicy.
Asian-style Chicken RECIPE SUBSTITUTIONS AND VARIATIONS:
- Protein Swap: Try beef, pork, tofu, or shrimp for different tastes.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
- Veggie Delight: Add bell peppers, broccoli, carrots, or snap peas.
- Heat Level Adjustment: Add more chili flakes or fresh chopped chili for spiciness.
- Sweetness Variation: Use honey, maple syrup, or agave nectar instead of brown sugar.
- Nutty Addition: Sprinkle toasted sesame seeds or crushed peanuts on top.
- Fresh Herbs: Garnish with green onions, cilantro, or Thai basil.
- Tangy Twist: Add a squeeze of lime juice or rice vinegar.
- Marinade Magic: Marinate protein in soy sauce, garlic, ginger, and brown sugar.
- Fusion Flavors: Experiment with pineapple, mango, or coconut milk for a unique twist.
WHAT CAN I SERVE WITH MONGOLIAN CHICKEN?
Mongolian Chicken is often served with sides that complement its rich flavors. Steamed white rice or jasmine rice is a classic choice, soaking up the delicious sauce. For a healthier option, try brown rice or quinoa. Stir-fried vegetables like broccoli, bell peppers, snap peas, and carrots add a fresh crunch and bright colors. Noodles, such as lo mein or rice noodles, make the meal heartier. A light cucumber salad or a simple green salad with an Asian-inspired dressing balances the richness of the chicken. These sides enhance the meal and create a satisfying dining experience.
HOW DO YOU STORE AND REHEAT LEFTOVER Sweet and Savory CHICKEN?
To store leftover Mongolian Chicken, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When ready to reheat, place the chicken in a microwave-safe dish and cover it with a microwave-safe lid or wrap. Microwave on medium heat for 1-2 minutes, stirring halfway through, until heated evenly. Alternatively, you can reheat it in a skillet over medium heat. If the sauce is too thick add a splash of water or broth to thin and cook until warmed through. Enjoy the reheated Mongolian Chicken with your favorite sides.
Can Mongolian-inspired Chicken Bowl be frozen for later consumption?
To freeze leftover Mongolian Chicken, let it cool completely. Divide it into meal-sized portions and put them in freezer-safe containers or resealable bags, removing as much air as possible. Label with the date and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or skillet with a bit of water or broth until hot.
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Easy Mongolian Chicken Recipe: Ready in 30 Minutes
Ingredients
- 3 lbs Chicken Breast (sliced thinly)
- ½ Cup Cornstarch (+3 tsp for the slurry)
- 6 Tbsp Vegetable Oil
- 8 Cloves Garlic (minced)
- 2 Tsp Ginger (minced)
- 3 Tsp Sesame Oil
- 1 Cup Low Sodium Soy Sauce
- 1 Cup Water
- ¾ Cup Brown Sugar
- ½ Cup Green Onion (sliced into 1-inch pieces)
- Salt and Black Pepper (to taste) (the soy sauce is pretty salty)
Instructions
- Prepare the Chicken: Slice the chicken breasts thinly. Place the chicken slices in a large bowl and toss with ½ cup cornstarch until well-coated.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices in batches, ensuring not to overcrowd the pan. Cook each batch for 4-5 minutes until the chicken is golden brown and cooked through. Add more oil as needed. Remove the cooked chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining 3 tablespoons of vegetable oil. Add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant. Pour in the soy sauce, water, and brown sugar. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes to thicken slightly.
- Thicken the Sauce: In a small bowl, mix 3 teaspoons of cornstarch with 3 teaspoons of water to create a slurry. Slowly pour the slurry into the sauce, stirring continuously until the sauce thickens to your desired consistency.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, tossing to coat it evenly with the sauce. Add the sliced green onions and toasted sesame oil, stirring to combine.
- Season to Taste: Taste the dish and add salt and black pepper if needed. Be cautious with the salt, as the soy sauce is already salty.
- Serve: Serve the Mongolian chicken hot over rice or noodles, garnished with additional green onions if desired.
- Enjoy your homemade Mongolian Chicken!