Mongolian Chicken Recipe
Mongolian Chicken offers tender, crispy chicken strips drenched in a sticky, sweet-savory sauce with a subtle spicy kick—a quick, flavorful dinner perfect for busy nights.
Equipment
- Large mixing bowl
- Whisk or fork
- Large Skillet or Wok
- Measuring cups and spoons
- Knife and Cutting Board
- Tongs or spatula
Ingredients
- 1 pound chicken breast tenderloins cut into thin strips
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger puree
- 1 teaspoon Sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ¼ cup brown sugar
- ½ cup soy sauce
- 4 green onions chopped
Instructions
- Prep the chicken: Cut chicken breast tenderloins into thin strips and toss with cornstarch until lightly coated.
- Heat oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
- Cook chicken: Add chicken strips and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- Make the sauce: In the same pan, add garlic, ginger puree, and Sriracha; sauté briefly until fragrant.
- Combine sauce ingredients: Add sesame oil, rice vinegar, brown sugar, and soy sauce. Stir well and let simmer for 2 minutes.
- Mix chicken and sauce: Return chicken to the pan, toss well to coat evenly in the sauce, and cook for another 2 minutes.
- Finish with green onions: Stir in chopped green onions just before serving.
- Serve immediately with rice or your favorite sides.
