Mongolian Chicken
Ingredients:
1 lb boneless, skinless chicken thighs or breasts, sliced into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon oil (vegetable or avocado)
4 cloves garlic, minced
1 tablespoon ginger, minced
2 green onions, chopped (separate white and green parts)
1–2 dried red chilies (optional, for heat)
For the Sauce:
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon hoisin sauce
2 tablespoons water
1 teaspoon cornstarch (mixed with 1 tablespoon water to make a slurry)
Garnish (Optional):
Sesame seeds
Extra green onions (green parts)
Directions:
Toss chicken pieces in cornstarch until well coated.
Heat oil in a large pan or wok over medium-high heat. Sear chicken until golden and crisp on the edges, about 4–5 minutes. Remove and set aside.
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and white parts of green onions until fragrant, about 1 minute. Add dried chilies if using.
Mix the sauce ingredients (soy sauce, brown sugar, hoisin, water), then pour into the pan.
Let the sauce come to a simmer, then stir in the cornstarch slurry to thicken.
Return the cooked chicken to the pan and toss until coated and heated through.
Garnish with green onions and sesame seeds before serving. Best with steamed rice.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

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