This quick and flavorful dish features tender chicken coated in a rich, sticky Mongolian sauce, perfect for serving over steamed rice or noodles.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, cut into thin strips
¼ cup cornstarch
2 tbsp vegetable oil
For the Sauce:
⅓ cup soy sauce (low sodium recommended)
¼ cup brown sugar, packed
2 tbsp hoisin sauce
1 tsp sesame oil
½ cup water
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 cloves garlic, minced
1 tsp grated ginger
For Garnish:
Sliced green onions
Sesame seeds
Directions
Prepare the Chicken:
Toss the chicken strips with cornstarch until evenly coated. Shake off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken in batches for 4-5 minutes until golden brown and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, reduce the heat to medium. Add garlic and ginger, sautéing for 1 minute until fragrant.
Stir in soy sauce, brown sugar, hoisin sauce, sesame oil, and water. Bring the mixture to a simmer.
Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.
Combine:
Return the cooked chicken to the skillet, tossing to coat in the sauce. Simmer for 2-3 minutes to meld the flavors.
Serve:
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles, with a side of stir-fried vegetables if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: ~350 kcal/serving
Tips:
Add sliced bell peppers or broccoli for extra veggies.
For a spicier version, add a pinch of red pepper flakes or a drizzle of sriracha.
