Description
This Mongolian Chicken recipe features crispy chicken chunks tossed in a flavorful, sticky sauce made with soy sauce, maple syrup, garlic, and ginger. It's garnished with green onions and sesame seeds and pairs perfectly with rice or noodles, making for a delicious and easy-to-make 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
- Prepare the chicken: In a large bowl, toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated evenly on all sides.
- Mix the sauce: Add all sauce ingredients into a glass measuring cup or bowl. Whisk thoroughly until everything is combined and the cornstarch is fully dissolved, forming a smooth sauce.
- Cook the chicken: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer, careful not to overcrowd the pan, so they become crispy.
- Sear the chicken: Let the chicken cook undisturbed for 3 to 4 minutes until golden, then flip and continue cooking until the chicken pieces are fully cooked through. Remove from the skillet and set aside on a plate.
- Sauté the scallions and add sauce: Add the sliced green onions to the skillet and cook for about 30 seconds to release their flavor. Pour in the prepared sauce and stir well to combine.
- Combine chicken with sauce: Return the cooked chicken to the skillet and stir continuously until the sauce thickens and coats every piece of chicken beautifully.
- Garnish and serve: Remove the skillet from heat, sprinkle sesame seeds and extra sliced scallions on top. Serve hot over cooked rice or noodles for a complete meal.
Notes
- For extra crispiness, avoid overcrowding the skillet—cook the chicken in batches if needed.
- You can substitute brown sugar for maple syrup in the sauce if preferred.
- Adjust the sriracha according to your spice tolerance or omit for a milder dish.
- Use low sodium soy sauce to control the saltiness of the dish.
- Chicken thighs can be used instead of chicken breasts for a juicier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
