20 Minute Mongolian Chicken

Ingredients

• 1 lb chicken breast (sliced into thin bite-sized pieces)
• 0.25 cup cornstarch (for coating the chicken)
• 3 tbsp vegetable oil (for frying)
• 3 garlic (minced)
• 1 tsp ginger (freshly grated)
• 0.25 cup soy sauce
• 0.25 cup water
• 0.33 cup brown sugar (packed)
• 4 green onions (cut into 2-inch pieces)
• 4 dried red chilies (optional, for heat)

Steps

1. 1

   Slice the chicken breast into thin, bite-sized strips. In a medium bowl, toss the chicken with 1/4 cup of cornstarch until every piece is thoroughly and evenly coated.

2. 2

   In a small bowl, whisk together the soy sauce, water, and brown sugar until the sugar is mostly dissolved to create the stir-fry sauce.

3. 3

   Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

4. 4

   Add the chicken to the pan in a single layer. Sear for 2-3 minutes per side until golden brown and crispy. Remove the chicken from the pan and set aside on a plate.

5. 5

   In the same pan, add the minced garlic, grated ginger, and dried chilies (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

6. 6

   Pour the prepared sauce mixture into the pan. Bring to a simmer and let it cook for 1-2 minutes until the sauce begins to thicken slightly.

7. 7

   Return the cooked chicken to the pan and add the green onion segments. Toss everything together for 1 minute to coat the chicken in the thickened glaze and slightly wilt the onions.

8. 8

   Serve immediately over steamed white rice.

Notes

For a more authentic 'velveted' texture, you can add a teaspoon of oil to the chicken while coating with cornstarch. If the sauce becomes too thick, add a splash of water to reach your desired consistency.

Nutrition per serving

• chicken
• main course
• stir-fry
• takeout-at-home
• quick dinner
• high-protein
• Chinese-American