Description
This Mongolian Chicken recipe features tender chunks of chicken coated in a crispy cornstarch crust and tossed in a savory, sweet, and tangy sauce packed with garlic, ginger, and a hint of sriracha. Ready in just 30 minutes, it's an easy and flavorful weeknight dinner served perfectly over rice or noodles and garnished with green onions and sesame seeds.
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 evenly in the mixture.
- Prepare the Sauce: Add all of the sauce ingredients—including low sodium soy sauce, rice vinegar, maple syrup or brown sugar, toasted sesame oil, sriracha, water, grated garlic, grated fresh ginger, and cornstarch—into a glass measuring cup or bowl. Whisk together until fully combined and smooth with no lumps.
- Cook the Chicken: Heat the avocado oil in a large skillet over medium-high heat until hot. Add the chicken pieces, spreading them out into a single layer without overcrowding, to ensure crispiness. Cook the chicken without moving it for 3-4 minutes to develop a crispy crust, then flip and cook until fully cooked through, about another 3-4 minutes. Remove the chicken from the skillet onto a plate.
- Sauté Green Onions and Add Sauce: In the same skillet, add the sliced green onions and cook for about 30 seconds to release their flavor. Immediately pour in the prepared sauce and stir well to combine.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir, allowing the sauce to thicken and coat each piece of chicken evenly, about 2-3 minutes. Once thickened, remove from heat.
- Serve: Garnish with additional sliced green onions and sesame seeds. Serve hot over cooked rice or noodles for a complete meal.
Notes
- If you prefer a spicier dish, increase the amount of sriracha to taste.
- Maple syrup adds a subtle depth of flavor, but brown sugar works well as a substitute for sweetness.
- Make sure not to overcrowd the skillet when cooking the chicken to achieve a crispy crust instead of steaming.
- Avocado oil can be replaced with vegetable oil or canola oil if needed.
- Use fresh ginger and garlic for the best flavor impact.
- For a gluten-free version, substitute low sodium soy sauce with tamari or gluten-free soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
