Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Coat the chicken
Cut 2 chicken breasts into bite-size pieces. Season with the garlic powder, salt, and pepper, then toss with 3 tablespoons of the cornstarch until every piece is evenly coated. This is what gives you that crisp edge and velvety sauce cling, so don't skip it.
- 2
Mix the sauce
In a bowl, whisk together the brown sugar, water, soy sauce, remaining 1 tablespoon cornstarch, grated ginger, 3 cloves minced garlic, and red pepper flakes if using. Have it ready by the stove - this moves fast once the pan is hot.
- 3
Sear the chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add half the chicken in a single layer and cook about 4 minutes, flip, and cook 3 to 4 minutes more until browned and cooked through (165F). Move to a plate. Add the last tablespoon of oil and repeat with the second batch. Don't crowd the pan or it steams instead of browns.
- 4
Sauce and finish
Turn off the heat. Return all the chicken to the skillet and add the scallions, cut into 1-inch pieces. Pour in the sauce - it thickens in about a minute from the residual heat. Toss to coat and serve right away over rice.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Mongolian Chicken
Created by: 30MinuteMeals
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 tsp garlic powder
- salt and pepper
- 4 tbsp cornstarch
- 3 tbsp olive oil
- 1 scallions
- 1/3 cup brown sugar
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 tsp fresh ginger
- 3 garlic
- 1/4 tsp red pepper flakes
Instructions
- Coat the chickenCut 2 chicken breasts into bite-size pieces. Season with the garlic powder, salt, and pepper, then toss with 3 tablespoons of the cornstarch until every piece is evenly coated. This is what gives you that crisp edge and velvety sauce cling, so don't skip it.
- Mix the sauceIn a bowl, whisk together the brown sugar, water, soy sauce, remaining 1 tablespoon cornstarch, grated ginger, 3 cloves minced garlic, and red pepper flakes if using. Have it ready by the stove - this moves fast once the pan is hot.
- Sear the chickenHeat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add half the chicken in a single layer and cook about 4 minutes, flip, and cook 3 to 4 minutes more until browned and cooked through (165F). Move to a plate. Add the last tablespoon of oil and repeat with the second batch. Don't crowd the pan or it steams instead of browns.
- Sauce and finishTurn off the heat. Return all the chicken to the skillet and add the scallions, cut into 1-inch pieces. Pour in the sauce - it thickens in about a minute from the residual heat. Toss to coat and serve right away over rice.