Go Back
- 1 lb boneless chicken thighs - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 3 green onions - 2 cloves garlic - 1 tablespoon fresh ginger - 1/4 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 red bell pepper - Sesame seeds for garnish - Salt and pepper to taste Let’s dive into the key ingredients for this tasty dish. First, I choose boneless chicken thighs because they stay juicy and tender when cooked. I cut them into bite-sized pieces for even cooking. Next, cornstarch is my secret weapon. It helps create a nice crispy texture on the chicken. I use vegetable oil to fry the chicken. This oil has a high smoke point and works well for stir-frying. Green onions add a fresh touch. I chop them and separate the white parts from the green. The white parts go in the pan first for sautéing. I also include garlic and fresh ginger. They bring a lot of flavor and make the dish smell amazing. For the sauce, I mix soy sauce, brown sugar, rice vinegar, and sesame oil. The soy sauce gives saltiness, while brown sugar adds a sweet touch. Rice vinegar brightens the taste, and sesame oil gives a nutty flavor. I slice a red bell pepper for color and crunch. Finally, I sprinkle sesame seeds on top for a nice finish. Don't forget salt and pepper to taste! These ingredients come together to create a delicious meal that’s easy to make. Enjoy cooking! {{ingredient_image_2}} Start by tossing the chicken with cornstarch. Use a medium bowl for this. Add a pinch of salt and black pepper too. This step is key for a crispy texture. Make sure every piece is coated well. The cornstarch helps the chicken turn golden and crunchy when cooked. Next, heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken pieces in one layer. Cook for about 5-7 minutes. Turn the chicken so it browns on all sides. Once it’s golden, remove the chicken from the skillet. Set it aside on a plate to keep it warm. In the same skillet, lower the heat to medium. Add the white parts of the green onions, garlic, and ginger. Sauté this mixture for about one minute. It should smell amazing and the garlic should turn lightly golden. Then, pour in the soy sauce, brown sugar, rice vinegar, and sesame oil. Stir well and let it simmer. The sugar needs to dissolve completely for great flavor. Now, add the sliced red bell pepper into the skillet. Return the cooked chicken to the pan. Stir everything together so the chicken gets coated in the sauce. Cook for another 2-3 minutes until the chicken is hot and the veggies are a bit tender. Taste the dish and adjust the seasoning if needed. Finish by sprinkling sesame seeds and the green parts of the green onions on top. This adds a nice touch to your dish. Cornstarch is key for crispy chicken. It forms a nice crust when you fry it. Toss the chicken pieces in cornstarch before cooking. This step makes a big difference in texture. The cooking temperature matters too. Use medium-high heat to get that golden brown color. If the heat is too low, the chicken will not crisp up. Watch the oil; it should shimmer before adding chicken. Always use fresh ingredients for the best taste. Fresh garlic and ginger add a bright zing. Green onions also enhance flavor. You can use the whites for cooking and the greens for garnish. Consider adding more seasoning. A pinch of red pepper flakes gives a nice kick. You can also add a splash of lemon juice for brightness. Serve Mongolian Chicken over fluffy jasmine rice. The rice absorbs the sauce well and adds texture. For visual appeal, garnish with sesame seeds and green onion tops. This adds color and makes the dish pop. A well-presented dish is always more inviting! Pro Tips Perfectly Crispy Chicken: Ensure that the chicken pieces are thoroughly coated with cornstarch for a crispy texture. Avoid overcrowding the skillet to allow even cooking. Flavor Boost: For an extra depth of flavor, consider marinating the chicken in soy sauce and ginger for 30 minutes before cooking. Vegetable Variations: Feel free to add other vegetables such as broccoli or snap peas for more color and nutrition. Just adjust the cooking time accordingly. Serving Suggestions: Serve the dish over jasmine rice or noodles, and top with fresh cilantro or basil for an aromatic finish. {{image_4}} You can switch chicken for beef or tofu. Beef brings a rich taste. Use tender cuts like sirloin or flank steak. If you want a vegetarian dish, tofu is an excellent choice. Firm tofu holds up well in cooking. Just make sure to press it to remove excess water before cooking. You can add different vegetables to your Mongolian chicken. Broccoli, snap peas, or carrots add color and crunch. They also boost nutrition. You can also try spices like red pepper flakes for a kick. Adding hoisin sauce can enhance the sweetness too. Feel free to get creative with the flavors. Mongolian chicken works well in wraps. Use lettuce or tortillas for a fun meal. It’s also great over a fresh salad. This makes for a lighter dinner option. Top your salad with the chicken and some dressing. The warm chicken adds a nice touch to the crisp greens. To keep your Mongolian chicken fresh, use airtight containers. Glass containers work well, but plastic ones are fine too. Store the chicken in the fridge for up to three days. If you want to keep it longer, freeze it. Mongolian chicken can stay in the freezer for about three months. Just make sure to label the containers with the date. When reheating, try using a skillet. This method helps keep the chicken crispy. Heat the skillet over medium heat. Add a splash of water or broth to keep it moist. Stir the chicken often until it’s hot. You can also use a microwave if you are in a hurry. Place the chicken in a microwave-safe dish and cover it. Heat it in short bursts, stirring in between to maintain texture. To keep the flavor strong, add a pinch of soy sauce before reheating. Mongolian Chicken is a tasty dish that comes from Asian cuisine. It is not actually from Mongolia but is popular in American Chinese food. This dish features tender chicken cooked in a sweet and savory sauce. Common ingredients used: - Boneless chicken thighs - Cornstarch - Soy sauce - Brown sugar - Garlic - Ginger - Green onions - Red bell pepper These ingredients come together to create a delightful flavor that is hard to resist. Yes, you can make Mongolian Chicken ahead of time. This makes it great for busy weeks. Prepping tips for busy weeks: - Cut the chicken and veggies a day before. - Mix the sauce and store it in the fridge. Storing and reheating appropriately: - Store leftovers in an airtight container for up to three days. - Reheat in a skillet over medium heat, adding a splash of water to keep it moist. Mongolian Chicken is not very spicy. It has a well-balanced flavor profile, with sweetness from brown sugar and saltiness from soy sauce. Adjusting spice levels to taste: - If you like spice, add red pepper flakes. - For less heat, skip the flakes or reduce the garlic. You can serve Mongolian Chicken with many side dishes for a complete meal. Suggested side dishes: - Jasmine rice - Fried rice - Steamed broccoli Pairing with beverages: - I recommend green tea or a light beer. These drinks complement the dish nicely. Mongolian chicken is a tasty dish made with simple ingredients. We covered the main components, steps for cooking, tips for crispy texture, and ways to store leftovers. You can customize the dish with different proteins or flavors, making it versatile. My final thought is to have fun with this recipe. Enjoy the process and make it your own!

Mongolian Chicken Delight

A delicious stir-fry featuring tender chicken thighs coated in a savory sauce with vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 3 pieces green onions, chopped (whites and greens separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 4 cup soy sauce
  • 1 4 cup brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 piece red bell pepper, thinly sliced
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and freshly ground black pepper

Instructions
 

  • Begin by preparing the chicken pieces. In a medium mixing bowl, toss the chicken with cornstarch, a pinch of salt, and freshly ground black pepper. Ensure that all pieces are evenly coated, as this helps achieve a sought-after crispy texture during cooking.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides. Once cooked, remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, reduce the heat to medium and add the white parts of the chopped green onions along with the minced garlic and ginger. Sauté for around 1 minute, or until the mixture becomes fragrant and the garlic is lightly golden.
  • Next, pour in the soy sauce, brown sugar, rice vinegar, and sesame oil. Stir the sauce continuously and bring the mixture to a gentle simmer, allowing the sugar to fully dissolve and the flavors to meld.
  • Add the sliced red bell pepper to the skillet and then return the cooked chicken to the pan. Stir everything together until the chicken is evenly coated in the sauce. Cook for an additional 2-3 minutes, or until the chicken is thoroughly heated through and the vegetables are slightly tender.
  • Taste the dish at this stage and adjust the seasoning if needed, adding extra salt or pepper as desired.
  • To finish, sprinkle the sesame seeds and the green parts of the chopped green onions over the dish, adding both flavor and visual appeal.

Notes

For an appealing presentation, serve the Mongolian Chicken over a fluffy bed of steamed jasmine rice.
Keyword chicken, mongolian, quick meal, stir-fry