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mongolian chicken

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Mongolian Chicken combines crispy stir fried chicken, onions and scallions in an easy to make sweet and salty garlic ginger sauce. It takes less than 30 minutes to make and is one of our favorite chicken recipes. I love to serve this with Sweet Pork Dumplings, Crab Rangoon and fresh cooked white rice or udon noodles. Asian stir fry dishes are always a hit at our house. They are quick to come together, full of nature’s wholesome ingredients, and so delicious. You don’t have to have a wok to make great Asian food. A good heavy skillet works just as well for stir fry.

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yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stir-Fry

Ingredients For mongolian chicken

  • 1 1/4 lb
    chicken cut in thin bite size pieces
  • 1/3 c
    cornstarch
  • 2 Tbsp
    vegetable oil
  • 1 md
    onion cut in 8-10 wedges
  • SAUCE
  • 1 1/2 tsp
    sesame oil
  • 1 Tbsp
    fresh grated ginger
  • 3 clove
    garlic minced
  • 1 Tbsp
    rice vinegar
  • 1/2 c
    low sodium soy sauce
  • 1/2 c
    brown sugar
  • 1 Tbsp
    cornstarch
  • 1/4 c
    water
  • 4
    green onions cut in ¾ inch segment

How To Make mongolian chicken

  • 1
    Combine the chicken and cornstarch in a large zipper bag. Shake to coat. Heat 1 tablespoon vegetable oil in large skillet over medium high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown. If necessary work in batches adding more oil when needed. Plate the chicken.
  • 2
    Heat 1 tablespoon oil over medium high heat in same skillet. Cook the onion for 2 minutes; stirring several times. Add the onion to the plate with the chicken.
  • 3
    Reduce heat to medium low and add the sesame oil. Add the ginger and garlic and cook for 1 minute stirring constantly. Add the rice vinegar, soy sauce, and brown sugar stirring to combine.
  • 4
    In a separate bowl whisk together the water and cornstarch. Whisk it into the skillet and cook until slightly thickened. Add the cooked chicken and onions back to the skillet. Top with the green onions and serve promptly.
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