Mongolian Chicken (Printable Version)

Tender chicken in a sticky, sweet sauce with chilies, garlic, and ginger. A fast and flavorful takeout fix at home.

# What You’ll Need:

01 - 1/3 cup vegetable oil.

02 - 2 tablespoons brown sugar.

03 - 4 garlic cloves, finely chopped.

04 - 6 dried chilies.

05 - 1 teaspoon ginger, grated.

06 - 3 green onions, chopped.

07 - 2 tablespoons cornstarch (to thicken sauce).

08 - 1 pound chicken breast or thighs, boneless and skinless, diced into 1-inch chunks.

09 - 1/2 cup cornstarch (for coating chicken).

10 - 1/2 cup chicken stock (reduced sodium).

11 - 3 tablespoons light soy sauce (lower sodium).

01 - Stir soy sauce, brown sugar, broth, and cornstarch in a small bowl until smooth.

02 - Coat chicken chunks thoroughly in cornstarch for an even layer.

03 - In a wok, warm up oil and fry chicken in small batches until golden brown.

04 - Keep 1 tablespoon of oil in the wok. Sauté garlic, ginger, and dried chilies for a quick 30 seconds.

05 - Pour in your sauce and simmer until thick. Stir in the chicken and green onions, tossing gently for around 15 seconds.

01 - Store leftovers in the fridge for 3 days.

02 - Keeps frozen for up to 2 months.

03 - If the sauce is too thick, add more broth to loosen it up.