Description
Mongolian chicken is a quick and easy chicken stir fry dish that you can make at home in just 30 minutes. Healthier, faster, and better than takeout.
Ingredients
For the chicken:
- 1 lb. chicken thighs or breasts, boneless and skinless
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 1/2 cup all-purpose flour (cornstarch)
- 2 tablespoons vegetable oil
For the sauce:
- 1/2 tablespoon garlic, minced
- 1 teaspoon ginger, freshly grated
- 2-3 dried red chili peppers (optional)
- 3 tablespoons soy sauce
- 1/4 cup chicken broth (or water)
- 1/2 tablespoon sugar
- 1 teaspoon sesame oil
- 1/4 cup green onions, cut into 2-inch pieces
Instructions
- Pat dry chicken thighs completely with paper towel and cut into 1-inch strips. Place into a medium mixing bowl and season with salt and pepper. Stir well and set aside for at least 5 minutes. Add chicken and flour to a large Ziploc bag. Seal the bag and shake well to coat evenly.
- Heat oil in a large skillet over medium-high heat for 2 minutes until the hot oil sizzles. Add the chicken to the pan in a single layer and stir fry for 3-4 minutes until browned on all sides. (The flour coating will help create a brown crust on the chicken thighs and add extra flavour). Transfer the cooked chicken onto a plate and set aside.
- In the same skillet, add garlic, ginger, and dried chili (optional). Sauté over medium heat for 1 minute until fragrant.
- Add in soy sauce, chicken broth, sugar, and sesame oil. Stir well and bring the sauce to a simmer. Keep stirring until thickened to a desired consistency, about 2-3 minutes. If the sauce is not thick enough, mix 1 teaspoon cornstarch with 1 tablespoon water and add the mixture in the sauce. Stir constantly until thickened.
- Return the cooked chicken and green onions to the skillet and toss with the sauce. Top with crushed peanuts (if desired).
- Serve immediately with a bowl of steamed rice or fried rice.
Notes
Instant pot instructions: In a small mixing bowl, whisk together garlic, ginger, soy sauce, chicken broth, sugar, and sesame oil until smooth. Add chicken and sauce mixture in the instant pot. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Turn on sauté on high and stir in 1/2 teaspoon cornstarch (more if necessary). Cook until the sauce thickens to a desired consistency, stirring constantly. Garnish with green onions and peanuts (if desired) and serve warm with a bowl of steamed rice.
How to store: Store any leftover Mongolian chicken in an airtight container in the refrigerator for up to 3-4 days.
How to reheat: I recommend reheating on the stove over medium heat for 5-10 minutes until warmed through. If the sauce has thickened up too much in the refrigerator, add a splash of water when reheating. You can also microwave in a covered bowl so the chicken steams in its bowl. This can help prevent rubbery, dried-out chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Mongolian