A delicious, restaurant-style Mongolian chicken made with crispy chicken breast stir-fried in a sweet and savory sauce. Quick to make and even better than takeout!
- 1 ¼ lbs boneless, skinless chicken breast, thinly sliced
- ¼ cup + 2 tsp cornstarch (divided)
- 3 tbsp vegetable oil
- 1 ½ tsp minced garlic
- 1 tsp minced ginger
- 1 tsp toasted sesame oil
- ½ cup low-sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar
- ½ cup green onions, cut into 1-inch pieces
- Salt and pepper to taste
Coat the Chicken:
Place the sliced chicken in a resealable plastic bag.
Add ¼ cup of cornstarch, seal, and shake until evenly coated.
Cook the Chicken:
Heat vegetable oil in a large pan over high heat.
Add the chicken in a single layer, seasoning lightly with salt and pepper.
Cook for 3–4 minutes per side until golden brown.
Transfer to a plate lined with paper towels.
Prepare the Sauce:
In the same pan, add garlic and ginger. Sauté for 30 seconds.
Pour in soy sauce, sesame oil, water, and brown sugar. Bring to a simmer.
Thicken the Sauce:
In a small bowl, mix 2 tsp cornstarch with 1 tbsp cold water.
Stir into the sauce and bring to a boil. Cook for 30–60 seconds until thickened.
Combine & Serve:
Return the chicken to the pan and toss with the sauce.
Add green onions and stir to coat.
Serve hot over rice, if desired.