Mongolian Chicken Soy Garlic (Printable)
Crispy chicken in savory soy-garlic sauce, ready in 35 minutes.
# What You’ll Need:
→ Chicken
01 - 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 2 tablespoons cornstarch
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Sauce
05 - ½ cup low-sodium soy sauce
06 - ½ cup brown sugar, packed
07 - ¼ cup water
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon cornstarch
13 - 2 teaspoons water
→ Stir-Fry
14 - 2 tablespoons vegetable oil
15 - 5 scallions, cut into 1-inch pieces
16 - 1–2 dried red chilies
→ For Serving
17 - Steamed white rice
18 - Toasted sesame seeds
# How to Prepare:
01 - Toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper in a medium bowl until evenly coated.
02 - Whisk together soy sauce, brown sugar, ¼ cup water, garlic, ginger, rice vinegar, and sesame oil in a small bowl. Set aside.
03 - Combine 1 teaspoon cornstarch with 2 teaspoons water in a separate small bowl, stirring until smooth.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Cook 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
05 - Add dried chilies to the pan if using and stir-fry for 30 seconds. Return chicken to the pan.
06 - Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook 2–3 minutes until sauce thickens and coats the chicken.
07 - Add scallions and stir-fry for 1 minute. Serve immediately over steamed rice, garnished with toasted sesame seeds if desired.
# Expert Advice:
01 -
- The sauce comes together faster than delivery can arrive at your door
- That glossy coating on tender chicken feels like you ordered from the best spot in town
02 -
- Crowding the pan steams the chicken instead of searing it, work in batches if needed
- The sauce thickens fast once the slurry hits, so have your scallions ready immediately
03 -
- Room temperature chicken cooks more evenly than cold from the fridge
- Pre measure everything before you start cooking, the stir fry moves fast