Description
This Mongolian Chicken recipe features crispy chicken pieces coated in a flavorful, sweet, and tangy sauce made with soy sauce, maple syrup, and fresh ginger. Perfectly cooked on the stovetop and garnished with green onions and sesame seeds, it’s an easy and delicious meal served over rice or noodles.
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 pieces, garlic powder, and cornstarch until the chicken is completely coated.
- Prepare the Sauce: 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.
- Cook the Chicken: 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 4 minutes, then flip it over and cook until it’s cooked all the way through, about another 4 minutes. Remove the chicken from the skillet onto a plate.
- Cook the Scallions and Sauce: Add the sliced green onions to the skillet and cook for 30 seconds. Pour in the prepared sauce and stir everything together.
- Combine and Finish: Return the cooked chicken to the skillet. Stir until the sauce thickens and coats the chicken evenly. Remove the skillet from the heat and top with sesame seeds and additional sliced scallions. Serve over rice or noodles.
Notes
- To make this dish gluten free, use tamari or a gluten-free soy sauce.
- For extra crispiness, cook the chicken in batches and do not overcrowd the skillet.
- Adjust the sweetness by using more or less maple syrup or brown sugar according to taste.
- Sriracha can be omitted or adjusted to taste for spiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
