Mongolian chicken

This Mongolian chicken is crispy slices of chicken breast stir fried in a sweet and savory sauce. A restaurant favorite that tastes even better when you make it at home!

Prep Time 10 minutes 

Cook Time 20 minutes 

Total Time 30 minutes 

Servings 4

INGREDIENTS

• 1 1/4 pounds boneless skinless chicken breast thinly sliced
• 1/4 cup + 2 teaspoons cornstarch divided use
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon toasted sesame oil
• 1/2 cup low sodium soy sauce
• 1/3 cup water

• 1/2 cup dark brown sugar
• 1/2 cup green onions cut into 1 inch pieces
• salt and pepper to taste

INSTRUCTIONS

• Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
• Heat the vegetable oil in a large pan over high heat
• Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). 
• Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
• Remove the chicken from the pan and place on a plate lined with paper towels
• Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
• Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
• Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

Credit to: dinneratthezoo