Description
This Mongolian Chicken recipe features tender, crispy chicken coated in a flavorful, slightly sweet and savory sauce with fresh scallions and a touch of heat from sriracha. It comes together quickly on the stovetop and is perfect served over rice or noodles for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch chunks
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons avocado oil
- 1/2 cup sliced green onions plus extra for garnish
Sauce
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup maple syrup or brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1/4 cup water
- 1 teaspoon grated or minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
For Serving
- Sesame seeds for garnish
- Rice or noodles for serving
Instructions
- Coat the chicken: In a large bowl, toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated.
- Prepare the sauce: Add all of the sauce ingredients into a glass measuring cup or bowl. Whisk together until combined and there are no lumps of cornstarch.
- Cook the chicken: Heat avocado oil in a large skillet over medium-high heat. Once hot, add the chicken spread in a single layer, making sure not to crowd the pan. Cook undisturbed for 4 minutes, then flip and cook until the chicken is cooked through and crispy on the outside. Remove chicken from the skillet onto a plate.
- Sauté the scallions: Add sliced green onions to the skillet and cook for 30 seconds until fragrant.
- Add the sauce: Pour the prepared sauce into the skillet and stir to combine with the scallions.
- Combine chicken and sauce: Return the cooked chicken to the skillet. Stir continuously until the sauce thickens and coats all the chicken pieces evenly.
- Serve: Remove from heat. Garnish with sesame seeds and additional sliced scallions. Serve hot over cooked rice or noodles.
Notes
- To make it gluten free, use tamari or a gluten-free soy sauce.
- For a spicier version, increase the amount of sriracha or add red pepper flakes.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Make sure not to overcrowd the pan when cooking chicken to achieve crispiness.
- Can be prepared ahead by making the sauce and cutting chicken, then cooking just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
