Crispy slices of chicken served in a sweet and savory sauce. Mongolian Chicken is a lighter, healthier version to the classic Mongolian Beef and it's ready in only 30 minutes. You won’t believe you made this at home!
½-1tspcrushed red pepper flakes or 6 red dried chilies,optional
Instructions
To make the sauce, in a small bowl whisk together soy sauce, water, and brown sugar; set aside.
In a large Ziploc bag or a large bowl, add the sliced chicken and cornstarch to coat evenly. Over medium-high heat in a large wok or nonstick skillet, heat the vegetable oil, add the chicken in batches to the pan in a single layer; season with salt and pepper. Cook each batch for 3-4 minutes or until browned. Transfer cooked chicken to a paper towel-lined plate; cover loosely with foil.
In a small bowl, mix 2 teaspoon cornstarch with 1 Tablespoon cold water; set aside. Reduce heat to medium-low, add the garlic and ginger; cook for 30 seconds. Add the sauce mixture and optional dried chilies; bring to a simmer. Add the cornstarch to the sauce; bring to a boil. Cook for about 1 minute or until sauce has thickened.
Remove from heat. Add the cooked chicken and toasted sesame oil to the pan; toss to coat in the sauce and top with more green onions. Serve with rice, noodles, or steamed buns.
Notes
Store leftovers in the refrigerator for up to 3 days.
Freeze for up to 3 months.
To thaw, place in refrigerator overnight. Reheat in a skillet or wok.