Savory Mongolian Chicken: A Quick and Flavorful Stir-Fry

Want to create something tasty and easy? The ideal balance of savoury, sweet, and somewhat spicy flavours can be found in this stir-fried Mongolian chicken. The deep flavours of soy sauce, ginger, garlic, and brown sugar are combined to create a delectably thick sauce that coats tender chicken bits. This meal is perfect for a hectic weekday supper since it comes together quickly and has the perfect amount of crunch from fresh green onions and spice.

Ingredients:

For the Chicken:

• 1 ¼ lbs boneless, skinless chicken breasts, cut into bite-sized pieces

• ⅓ cup cornstarch
• 2-3 tablespoons Olive oil
• 1 medium yellow onion, cut into 8-10 wedges

For the Sauce:

• 1 ½ teaspoons sesame oil
• 1 tablespoon fresh grated ginger
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• ½ cup low sodium soy sauce

• ½ cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup chicken broth or water
• 1-2 pinches red pepper flakes (optional, for heat)

• 4 green onions, cut into ¾ inch segments

Directions:
Coat the Chicken: Toss the chicken pieces in a basin with ⅓ cup cornflour until they are all covered.
Prepare the chicken: In a large skillet or wok, heat two to three teaspoons of vegetable oil over medium-high heat. Place the chicken pieces in the pan in a single, equal layer after the oil is at the proper temperature. Fry until brown and cooked through, approximately 5 to 6 minutes, turning halfway through.
Sauté the Onion: Add the onion wedges to the same pan and stir-fry for two to three minutes, or until they begin to soften but still have some crispness. With the chicken, set aside the onions.
To make the sauce, combine 1 tablespoon cornflour and ¼ cup water or chicken stock in a small basin and stir until smooth. Add the grated ginger, minced garlic, and sesame oil to the same pan and lower the heat to medium.

Create the Sauce: Add the brown sugar, soy sauce, and rice vinegar and let it boil for two to three minutes until the sugar is dissolved. To guarantee a smooth consistency free of clumps, pour the cornflour mixture into the skillet while stirring constantly. Simmer the sauce until it thickens, about 2 more minutes.
Mix the sauce and chicken together: To ensure that everything is covered equally, return the cooked chicken and onions to the pan and mix them with the sauce. Add green onions and red pepper flakes, if using. To ensure everything is heated through, stir for a further one to two minutes.
Serve: For a full supper, serve the Mongolian Chicken with stir-fried veggies or over steaming rice.
In conclusion, the combination of savoury, sweet, and a hint of spice makes this Mongolian chicken an enticing meal. This fast and easy meal choice is bursting with flavour from the soy sauce, brown sugar, ginger, and garlic. It’s a great meal to add to your nightly rotation since it requires little preparation and cooks quickly. Savour the flavourful blend of succulent chicken and colourful sauce over rice for a filling, restaurant-caliber dinner at home!