Description
This Easy Mongolian Chicken recipe features tender bite-sized chicken pieces coated in a savory and sweet sauce made from brown sugar, soy sauce, garlic, and ginger. Cooked quickly in a skillet for a beautifully browned finish, this dish is perfect for a flavorful weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- 3 tablespoons cornstarch
- 3 tablespoons olive oil (divided)
- 1 small bunch scallions (green parts only), cut into 1-inch pieces
Sauce
- 1/3 cup packed brown sugar
- 1/3 cup water
- 1/3 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and place them in a medium bowl. Season with salt, pepper, and garlic powder. Sprinkle cornstarch over the chicken pieces and toss well until all pieces are evenly coated.
- Make the sauce: In a separate bowl, combine the brown sugar, water, low sodium soy sauce, cornstarch, grated fresh ginger, minced garlic, and crushed red pepper flakes if using. Whisk until smooth and set aside.
- Heat the oil: Place a skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat up thoroughly until shimmering.
- Cook the chicken in batches: Add half of the coated chicken pieces to the skillet, ensuring they are not overcrowded to enable even browning. Cook for about 4 minutes without moving, then flip the pieces and cook another 3 to 4 minutes until the chicken is golden brown and reaches an internal temperature of 165°F. Remove the first batch to a plate. Add the remaining tablespoon of olive oil and repeat this cooking process with the second batch of chicken.
- Combine chicken and scallions: Turn off the heat on the skillet. Return all cooked chicken pieces to the skillet along with the chopped scallions, stirring to combine.
- Thicken the sauce and finish the dish: Pour the prepared sauce into the hot skillet. The residual heat will quickly thicken the sauce in about 30 seconds to 1 minute. Toss the chicken and scallions thoroughly to coat in the thickened sauce. Remove from heat and serve immediately.
Notes
- Do not overcrowd the skillet when cooking chicken to ensure proper browning.
- Adjust the crushed red pepper flakes according to your preferred spice level.
- Use low sodium soy sauce to control the saltiness of the dish.
- Serve over steamed rice or noodles for a complete meal.
- Ensure chicken is fully cooked to an internal temperature of 165°F for food safety.
