Description
A quick and tasty recipe for Mongolian Chicken Stir-Fry that is perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1/2 cup green onions, chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- In a large bowl, combine the soy sauce, brown sugar, cornstarch, and chicken broth. Whisk until smooth and set aside.
- Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
- Add the minced garlic, ginger, and the white parts of the green onions to the skillet. Stir-fry for 1-2 minutes until fragrant.
- Pour the sauce mixture over the chicken and bring to a simmer. Cook for an additional 3-4 minutes, stirring frequently, until the sauce thickens.
- Stir in the red pepper flakes if using, and the green parts of the green onions. Cook for another minute.
- Serve hot over cooked rice or noodles.
Notes
- For added crunch, toss in some sliced bell peppers or snap peas during the stir-fry process.
- Substitute chicken with tofu or shrimp for a different protein option. Adjust cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg