Easy Mongolian Chicken is a savory and slightly sweet dish that brings the essence of Mongolian cuisine to your table with minimal effort. This dish is characterized by tender pieces of chicken coated in a rich sauce made from a harmonious blend of soy sauce, garlic, ginger, and brown sugar, often finished with a touch of chili for heat. It’s a popular choice for those looking to recreate the flavors of their favorite Asian restaurants at home, offering a perfect balance of sweetness and umami.
FAQs about Easy Mongolian Chicken
Q: What type of chicken is best for Mongolian Chicken?
A: Boneless, skinless chicken breasts or thighs are ideal, as they’re easy to slice and cook quickly, making them perfect for this dish.
Q: Can I make Mongolian Chicken spicy?
A: Absolutely. Adjust the heat by adding red pepper flakes or sliced chili peppers to the sauce to taste.
Q: What should I serve with Mongolian Chicken?
A: It pairs wonderfully with steamed rice or noodles and a side of stir-fried vegetables for a complete meal.
Q: Can I use a substitute for soy sauce?
A: Yes, for a lower sodium option, you can use low-sodium soy sauce, tamari, or coconut aminos.
Q: How can I thicken the sauce?
A: Dissolve cornstarch in water to create a slurry and add it to the sauce as it cooks, stirring until it reaches your desired thickness.
Q: Is it possible to make this dish gluten-free?
A: Yes, by using tamari or a certified gluten-free soy sauce instead of regular soy sauce, you can easily make a gluten-free version.
Conclusion
Easy Mongolian Chicken is a delightful dish that combines simple ingredients to create a meal full of depth and flavor. Its balance of sweet and savory, complemented by the aromatic presence of garlic and ginger, makes it a versatile recipe that can be adapted to suit any palate. Whether you’re a seasoned cook or just beginning your culinary journey, this Mongolian Chicken recipe is sure to impress, offering a taste of Mongolian cuisine right in your own kitchen.
Easy Mongolian Chicken
Description
- 1 pound chicken breast, thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (adjust according to taste)
- 2 green onions, sliced for garnish
- 1 teaspoon sesame seeds for garnish
Ingredients
- Prepare Chicken: Coat the thinly sliced chicken breast pieces in cornstarch, ensuring each piece is fully covered. Shake off any excess.
- Cook Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken in batches, browning both sides until crispy and cooked through. Transfer cooked chicken to a plate and set aside.
- Sauce: In the same skillet, add a little more oil if needed, and sauté the minced garlic until fragrant, about 1 minute. Stir in the soy sauce, water, dark brown sugar, grated ginger, and red pepper flakes. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes.
- Combine: Return the cooked chicken to the skillet and toss in the sauce until evenly coated. Continue to cook for another 2-3 minutes, allowing the chicken to absorb the flavors.
- Garnish and Serve: Garnish with sliced green onions and sesame seeds. Serve hot over a bed of steamed rice or noodles.
Notes
- Marinating Time: For even more flavor, consider marinating the chicken in a bit of the sauce for an hour before cooking.
- Balancing Flavors: Taste the sauce as you cook and adjust the sweetness or saltiness according to your preferences. The balance of flavors is key in Mongolian cuisine.
- Quick Cooking: Cut the chicken into thin slices to ensure it cooks quickly and evenly, perfect for a fast, weeknight dinner.
- Adding Vegetables: Incorporate vegetables like bell peppers, onions, or green beans directly into the dish for a more nutritious and colorful meal.
- Garnishing: Sprinkle your finished dish with green onions or sesame seeds before serving for an extra touch of flavor and visual appeal.
