Mongolian Chicken
This Mongolian chicken recipe is so fast and easy to make! The chicken is perfectly crispy and coated in the most delicious sticky, sweet, and savory sauce.
Servings: 4 servings
Equipment
Ingredients
- 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
- In a large bowl toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated.
- Add all of the ingredients for the sauce into a glass measuring cup or bowl. Whisk together until combined and there are no lumps of cornstarch.
- Add the avocado oil to a large skillet and heat it over medium-high heat. Once the oil is hot, dump in the chicken and spread it into a single layer. Be careful not to crowd the chicken or it won't get crispy.
- Cook the chicken without touching it for 3-4 minutes, then flip it over and cook until it's cooked all the way through. Remove the chicken from the skillet onto a plate.
- Add the scallions to the skillet and cook for 30 seconds. Pour in the sauce and stir everything together.
- Return the chicken to the skillet. Stir until the sauce thickens and coats the chicken. Remove the skillet from the heat and top with sesame seeds and more sliced scallions. Serve over rice or noodles.
Nutrition
Calories: 339kcal | Carbohydrates: 24g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 962mg | Potassium: 696mg | Fiber: 1g | Sugar: 13g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg