Description
A delicious and easy Mongolian Chicken recipe featuring tender chicken strips cooked in a sticky garlic-ginger soy sauce with spring onions, perfect served over boiled or egg fried rice for a comforting weeknight dinner.
Ingredients
Scale
Main Ingredients
- 3 tbsp avocado oil
- 2 tbsp cornflour (cornstarch)
- Pinch salt and black pepper
- 550 g (1.1 lb) skinless boneless chicken breasts, sliced into thin strips (about 3 medium breasts)
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 3 cloves garlic, peeled and minced
- 120 ml (1/2 cup) reduced sodium soy sauce (dark or all-purpose)
- 1/4 tsp black pepper
- 6 packed tbsp light brown muscovado sugar
- 90 ml (1/3 cup) water
- 1 tsp cornflour (cornstarch)
- 8 spring onions (scallions), sliced into 1 inch pieces
- Boiled rice or egg fried rice, to serve
Instructions
- Prepare the Chicken Coating: Mix the 2 tablespoons of cornflour with a pinch of salt and black pepper, then toss the sliced chicken strips in this seasoned cornflour to coat evenly.
- Cook the Chicken: Heat the avocado oil in a wok or large frying pan until very hot. Add the coated chicken strips and cook, turning occasionally, until cooked through and slightly golden. This can be done in one or two batches. Once cooked, remove the chicken using a slotted spoon and set aside in a bowl.
- Make the Sauce Base: Pour out all but 1 tablespoon of oil from the pan, reduce heat to medium-low, and let the oil cool slightly. Add the 1 teaspoon sesame oil, minced ginger, and garlic to the pan. Cook for about 30 seconds, stirring often to prevent the garlic from burning.
- Prepare the Sauce: In a small bowl, mix together 90 ml water and 1 teaspoon cornflour until smooth. Add this mixture to the wok along with soy sauce, black pepper, and brown muscovado sugar. Stir well, then increase heat and bring the sauce to a boil. Let it simmer for 2-3 minutes until it thickens slightly.
- Combine Chicken with Sauce: Return the cooked chicken strips to the wok. Stir and cook for another 2 minutes to coat chicken well with the sauce and heat through.
- Add Spring Onions: Stir in the sliced spring onions and cook for an additional minute to slightly soften them.
- Serve: Turn off the heat and serve the Mongolian chicken hot over boiled rice or egg fried rice for a complete meal.
Notes
- This recipe yields tender chicken coated in a sticky and flavorful garlic-ginger soy sauce with a delightful sweetness from the brown muscovado sugar.
- Using reduced sodium soy sauce helps control the salt content, but you can adjust to taste.
- Feel free to substitute avocado oil with any neutral cooking oil if unavailable.
- For a vegetarian option, replace chicken with firm tofu or seitan and adjust cooking times accordingly.
- Serve with freshly cooked boiled rice or egg fried rice for the best experience.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 2 g
- Sodium: 1331 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 88 mg
