Easy Mongolian Chicken

$- 1 lb boneless chicken thighs, cut into bite-sized pieces - 3 tablespoons cornstarch - 3 tablespoons vegetable oil - 4 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/3 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon rice vinegar - 1/2 teaspoon crushed red pepper flakes (adjust to taste) - Sesame seeds for garnish - Large skillet or wok - Mixing bowls - Whisk - Measuring cups and spoons Gathering the right ingredients is key to making flavorful Mongolian chicken. Start with one pound of boneless chicken thighs. I like thighs because they stay juicy. Next, cornstarch helps to get that crispy texture. You will need three tablespoons. For cooking, vegetable oil is great. You will need three tablespoons for frying the chicken. Four chopped green onions add freshness. Three minced garlic cloves and one tablespoon of fresh ginger bring bold flavors. The sauce is where the magic happens. Mix 1/3 cup of soy sauce with 1/4 cup of brown sugar for sweetness. One tablespoon of rice vinegar adds a tangy touch. Adjust the heat with 1/2 teaspoon of crushed red pepper flakes. Don't forget sesame seeds for a nice garnish! Be sure to have a large skillet or wok for cooking. Mixing bowls, a whisk, and measuring cups and spoons are also needed. With these ingredients and tools, you are ready to create a delicious meal. For the full step-by-step instructions, check the Full Recipe. - Toss chicken with cornstarch. - Set aside for coating. First, take your chicken thighs and cut them into bite-sized pieces. This helps the meat cook evenly. In a large bowl, add 3 tablespoons of cornstarch to the chicken. Toss it well until all pieces are coated. This step gives your chicken a nice texture when cooked. - Heat vegetable oil and cook chicken. - Sauté vegetables until fragrant. Next, grab a large skillet or wok. Heat 3 tablespoons of vegetable oil over medium-high heat. Once hot, add the coated chicken. Cook it for about 5-7 minutes until golden brown. Make sure to stir occasionally to avoid sticking. Once cooked, remove the chicken from the pan and set it aside. In the same skillet, add more oil if needed. Toss in your chopped green onions, minced garlic, and ginger. Sauté these for 2-3 minutes. You want them fragrant but not burnt. - Whisk sauce ingredients together. - Combine everything in the skillet and simmer. In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, and crushed red pepper flakes. Pour this sauce into the skillet with the sautéed vegetables. Bring it to a gentle simmer. Now, return the cooked chicken to the skillet. Stir everything together to coat the chicken in the sauce. Let it cook for another 2-3 minutes to heat through. Finally, remove the skillet from heat and sprinkle sesame seeds on top. Enjoy your Mongolian chicken over rice or noodles. For more details, check the Full Recipe. - To achieve crispier chicken, coat it well with cornstarch. - Fry in hot oil, not overcrowding the pan. - Stir the chicken often while cooking. - To prevent the sauce from burning, simmer on low heat. - Add the sauce after cooking the chicken. - Serve Mongolian Chicken over rice or noodles for a great base. - Use a large white plate to make colors pop. - Garnish with chopped green onions and sesame seeds for flair. - Add a side of steamed broccoli for color and nutrition. - Pair with steamed jasmine rice or lo mein noodles for a full meal. - Try a light, crisp white wine like Sauvignon Blanc for drinks. - Iced green tea complements the flavors nicely. - A simple cucumber salad makes a fresh side. For the full recipe, you can check the details above. {{image_2}} You can swap proteins in this dish. Tofu works well for a vegetarian option. Shrimp is a great choice for seafood lovers. Both options soak up the sauce nicely. For gluten-free needs, use tamari instead of soy sauce. It gives the same great flavor without gluten. Adding veggies boosts nutrition. Try bell peppers, broccoli, or snap peas. They add color and crunch. Toss them in while you sauté the garlic and ginger. You can also play with spices. Adding five-spice powder gives a nice twist. A dash of lime zest can brighten the dish. You can turn this recipe into a stir-fry. Just add more veggies and toss with noodles. This makes a hearty meal. Another fun idea is using the chicken in wraps or tacos. Serve with lettuce, salsa, and avocado. It’s a tasty twist that everyone will love. Store your Mongolian Chicken in an airtight container. This keeps it fresh. Place it in the fridge within two hours of cooking. It will stay good for 3 to 4 days. For best taste, eat it sooner rather than later. Avoid leaving it out at room temperature for long. You can freeze Mongolian Chicken for later use. Place it in a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. It can last for up to 3 months in the freezer. When you want to eat it, move it to the fridge to thaw overnight. To reheat, aim for gentle heat to keep it juicy. The stovetop is the best method for this. Add a splash of water or broth to help it steam. Cover the pan to keep moisture in. If using a microwave, use a microwave-safe dish. Heat in short bursts to avoid drying it out. Stir it often for even heating. What can I substitute for brown sugar? You can use white sugar or coconut sugar. Both have a similar taste. Honey or maple syrup also works, but adjust the amount. These swaps change the flavor slightly but keep the dish sweet. Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. Thighs give more flavor and stay juicy. Breasts may dry out faster, so watch the cooking time. Cut them into even pieces to help them cook well. How long does this recipe take to prepare? This recipe takes about 10 minutes to prepare. You will need to chop the chicken and veggies. This step is quick but important for even cooking. What is the total cooking time? The total cooking time is around 20 minutes. You’ll spend about 5-7 minutes cooking the chicken. The rest of the time is for making the sauce and mixing everything. How many servings does this recipe yield? The recipe yields four servings. It works great for a family dinner or meal prep. You can easily adjust the portions to suit your needs. Can this be halved or doubled easily? Yes, you can halve or double the recipe without any issues. Just keep the same cooking times and methods. This way, you can make exactly what you need. For detailed step-by-step instructions, refer to the Full Recipe above. This blog covers a simple chicken recipe with great flavors. You learned about the key ingredients, helpful tips, and step-by-step instructions. We also explored variations to suit your taste and preferences. Remember, cooking is fun and can be adjusted for any palate. Try out these ideas, store leftovers well, and enjoy your meal! Cooking brings joy, so have fun experimenting in the kitchen.$

Discover the mouthwatering flavors of Mongolian Chicken Delight! This easy recipe combines tender chicken thighs and a savory sauce with just the right kick. Perfect for a family dinner, this dish is ready in under 30 minutes. Learn how to make this delicious meal and impress your loved ones with your cooking skills. Click through to explore the full recipe and tips for serving this delightful dish over rice or noodles!

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Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces

3 tablespoons cornstarch

3 tablespoons vegetable oil

4 green onions, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/3 cup soy sauce

1/4 cup brown sugar

1 tablespoon rice vinegar

1/2 teaspoon crushed red pepper flakes (adjust to taste)

Sesame seeds for garnish

Instructions

In a bowl, toss the chicken pieces with cornstarch until evenly coated. Set aside.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken to the skillet, cooking until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.

In the same skillet, add the remaining tablespoon of oil, then add the chopped green onions, minced garlic, and ginger. Sauté for 2-3 minutes until fragrant.

In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, and crushed red pepper flakes.

Pour the sauce mixture into the skillet with the sautéed vegetables and bring to a gentle simmer.

Return the cooked chicken to the skillet, stirring to coat in the sauce. Cook for an additional 2-3 minutes until everything is heated through and well combined.

Remove from heat and sprinkle with sesame seeds before serving.

Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

- Presentation Tips: Serve the Mongolian Chicken over a bed of steamed rice or noodles. Garnish with additional chopped green onions and sesame seeds for a pop of color.