Mongolian Chicken
This Mongolian-inspired chicken stir fry is a 30 minute meal that comes together in a single skillet for an easy and delicious dinner!
Servings 6
Calories 336kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs cut into bite sized pieces
- 1/3 cup cornstarch
- 1/4 cup vegetable or canola oil divided
- 1 large onion cur into chunks
- 4 garlic cloves minced
For The Sauce
- 1/2 cup soy sauce
- 1/2 teaspoon ground ginger
- 1 tablespoon rice wine vinegar
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/2 teaspoon red pepper flakes
- 4-5 green onions
Instructions
- In a large bowl toss the diced chicken with the cornstarch until coated.
- Heat a large 12 inch skillet or wok on high heat and add 3 tablespoons of oil.
- Place 1/2 of the chicken thighs into the hot skillet and cook until golden brown, about 4-5 minutes, flipping halfway through, and remove to a plate. Cook the remaining chicken.
- Add the onion into the skillet and cook for 2-3 minutes just until soft. Remove to the plate with the chicken.
- Add in the remaining tablespoon of oil and add the garlic, cook just until fragrant, about 30 seconds.
- Whisk in the soy sauce, ginger, vinegar, brown sugar, red pepper flakes, (mix the cornstarch with water until it dissolves), cornstarch slurry, and bring to a simmer for 2-3 minutes to thicken.
- Add in the cooked chicken, onion, and green onion and stir. Add salt and pepper to taste if needed.
- Serve over white rice!
Notes
- Chicken breasts can be used, but you may have to reduce the cooking time a bit.
- Leftovers can be stored in the fridge for 3–4 days. Reheat in a skillet over medium heat to maintain the chicken’s texture.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 28g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1192mg | Potassium: 379mg | Fiber: 1g | Sugar: 18g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
