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Mongolian Chicken
Sweet & Savory Mongolian Chicken Stir-Fry
Ingredients:
1 lb boneless, skinless chicken breasts or thighs, thinly sliced
1/4 cup cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1/4 cup water
1 tablespoon hoisin sauce (optional for added depth)
1/2 teaspoon crushed red pepper flakes (optional, for heat)
4 green onions, cut into 2-inch pieces
Toasted sesame seeds, for garnish
Steamed rice, for serving
Directions:
Toss sliced chicken with cornstarch in a bowl until evenly coated. Shake off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer (in batches if needed) and cook until golden and crispy on the edges, about 3–4 minutes per side. Remove and set aside.
In the same skillet, reduce heat to medium. Add garlic and ginger and sauté for about 30 seconds until fragrant.
Stir in soy sauce, brown sugar, water, hoisin sauce, and red pepper flakes. Bring to a gentle simmer and cook for 2–3 minutes until the sauce begins to thicken.
Return the cooked chicken to the skillet and toss to coat with the sauce. Cook for another 2–3 minutes until heated through.
Add green onions and cook for 1 minute more.
Garnish with sesame seeds and serve hot over steamed rice.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 420 kcal | Servings: 4 servings
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Why order takeout when you can make this Sweet & Savory Mongolian Chicken at home in just 25 minutes?! It’s sticky, crispy, and packed with flavor.Mongolian Chicken Sweet & Savory Mongolian Chicken Stir-Fry Ingredients: 1 lb boneless, skinless chicken breasts or thighs, thinly sliced 1/4 cup cornstarch 2 tablespoons vegetable oil 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/2 cup low-sodium soy sauce 1/4 cup brown sugar 1/4 cup water 1 tablespoon hoisin sauce (optional for added depth) 1/2 teaspoon crushed red pepper flakes (optional, for heat) 4 green onions, cut into 2-inch pieces Toasted sesame seeds, for garnish Steamed rice, for serving Directions: Toss sliced chicken with cornstarch in a bowl until evenly coated. Shake off any excess. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (in batches if needed) and cook until golden and crispy on the edges, about 3–4 minutes per side. Remove and set aside. In the same skillet, reduce heat to medium. Add garlic and ginger and sauté for about 30 seconds until fragrant. Stir in soy sauce, brown sugar, water, hoisin sauce, and red pepper flakes. Bring to a gentle simmer and cook for 2–3 minutes until the sauce begins to thicken. Return the cooked chicken to the skillet and toss to coat with the sauce. Cook for another 2–3 minutes until heated through. Add green onions and cook for 1 minute more. Garnish with sesame seeds and serve hot over steamed rice. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 420 kcal | Servings: 4 servings #mongolianchicken #easyasianrecipes #chickenstirfry #takeoutfakeout #quickdinner #homemadeasianfood #weeknightmeals #asiankitchen #savorysauce #crispychicken #soygarlicsauce #hoisinsauce #sweetandsavory #ricebowlrecipes #flavorfulchicken #asianfusion #homecookedmeals #stirfryrecipe #comfortfood #foodiefavorite 🥡 Why order takeout when you can make this Sweet & Savory Mongolian Chicken at home in just 25 minutes?! It’s sticky, crispy, and packed with flavor. 🍚🔥
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