How to Make Mongolian Chicken – Easy Restaurant Quality Recipe

30 Minute Meal – Mongolian Chicken

How to Make Mongolian Chicken – Easy Restaurant Quality Recipe. The original plan for this meal was to make it in the Instant Pot. But seeing I already had all the ingredients laying out in front of me and was getting antsy because I was hungry – I decided to make this on the stove top. And I have to tell you, it was quick – it was easy – and it was so so good. But here’s a tip – DO NOT NIBBLE ON THE CHICKEN AS YOU’RE MAKING BATCHES, OR YOU’LL COME UP SHORT FOR THE MEAL

That aside, this recipe made enough for me and the hubs – he’s a big guy with a big appetite. So if you’re making for two as well, this should cover you both. I also served the Mongolian Chicken over white rice, but noodles work too. And would you believe it, there was no soy sauce in my fridge or pantry so I had to make my own. Come back tomorrow and check out the recipe for Homemade Soy Sauce – it was a breeze to make and tasted just like the “ya man KIKKOMAN” sauce that comes in a jar. Enjoy 🙂

“PEOPLE WILL HATE YOU, RATE YOU, SHAKE YOU.
BUT CHICKEN BREASTS WILL NEVER CHEAT YOU” ~ Unknown

Restaurant Quality Mongolian Chicken
thank you sweetandsavorymeals for the recipe base

Ingredients
2 boneless skinless Chicken Breasts (cut into one inch cubes)
Sesame oil or Extra Virgin Olive Oil for frying + 1 tbls for sauce
1/4 c Brown Sugar
4 Garlic cloves, minced
1 tbls minced Ginger
3/4 c Soy Sauce
3/4 c Chicken Broth or Water
2 tbls Sriracha Sauce
1 tbls Garlic Powder
1/4 c Cornstarch + 2 tbls for the slurry
OPTIONAL – 2 Carrots, slivered, and 1 c Small Broccoli Florets, Sesame Seeds, sliced Scallions

Instructions
Cube the chicken. Heat the olive oil or sesame oil in a pan. Place the 1/4 c cornstarch in a zip lock bag, add the cubed chicken, and shake to coat evenly. Stir fry the chicken in the heated pan, about 3-4 minutes per side until they’re crispy and cooked through. Remove the fried chicken, place them aside on a plate lined with a paper towel.

Using the same pan, stir fry the slivered carrots and broccoli florets for 3-4 minutes – you want them somewhat cooked yet still with a bit of a crunch. Remove the veggies from the pan and set aside with the chicken.

SAUCE – Next add the garlic and ginger to the same pan (add more oil if necessary) and cook for 1 minute – enough to brown and get the garlic aroma flowing. Then add the soy sauce, sesame oil, chicken broth, garlic powder, sriracha sauce, and brown sugar to the pan and bring them to a very mild boil. In a small cup, mix the 2 tbls of cornstarch with 1 tbls of cold water, and then gently stir into the pan until you’ve reached the desired thickness. This happens quickly (add water if the sauce becomes too thick)

Then add the chicken and veggies to the sauce pan, mix all together and coat evenly. (Note: I served the veggies on the side.) Serve over rice or noodles – sprinkle with sesame seeds and scallions if desired. Simply delish !!