Better-Than-Takeout Mongolian Chicken
This Mongolian Chicken is a flavor-packed delight! Easy to make and customizable, it's the perfect solution for busy weeknights.
Equipment
- Large Skillet or Wok
- Mixing bowls
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
For the Chicken:
- 1 to 1.5 pounds boneless, skinless chicken breasts diced into bite-sized pieces
- 4 tablespoons cornstarch divided
- 2 tablespoons olive oil (for sautéing)
- 2 to 4 cloves garlic finely minced
- 1 teaspoon ground ginger or about 2 teaspoons freshly grated, or to taste
- 1/2 cup low-sodium soy sauce (to keep it savory without too much salt)
- 1/2 cup honey (for natural sweetness)
- 1/2 cup chicken broth (reduced sodium for a lighter option)
- 1 tablespoon toasted sesame oil (adds depth of flavor)
- 1 tablespoon water (to mix with cornstarch)
- Salt as desired and to taste
- Black pepper as desired and to taste
- Green onions and/or sesame seeds for garnishing, optional and to taste
Instructions
Stepwise Method: Better-Than-Takeout Mongolian Chicken
- Begin by dicing your boneless, skinless chicken breasts into bite-sized pieces. This allows for even cooking and makes for easy eating.
- In a mixing bowl, add the diced chicken and 2 tablespoons of cornstarch. Toss to coat the chicken evenly. This step is crucial for achieving that crispy texture that makes this dish so delightful.
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated chicken pieces. Cook until golden brown and cooked through, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Pour in the low-sodium soy sauce, honey, chicken broth, and toasted sesame oil. Stir well to combine, scraping up any bits stuck to the bottom of the skillet.
- In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1 tablespoon of water to create a slurry. Slowly add this to the sauce in the skillet while stirring constantly. This will thicken the sauce beautifully.
- Return the cooked chicken to the skillet, tossing it in the sauce until everything is well coated. Let it simmer for another 2-3 minutes for the flavors to meld together. Season with salt and black pepper to taste.
- Serve your Better-Than-Takeout Mongolian Chicken over steamed rice or noodles. Garnish with chopped green onions and sesame seeds for that added crunch and flavor.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Serve with cauliflower rice for a low-carb option.
- Add bell peppers or snap peas for extra veggies and nutrition.