Sweet Savory Mongolian Chicken (Print version)
Tender chicken pieces in a rich, caramelized soy-ginger glaze with perfect sweet and savory balance.
# Ingredient List:
→ Protein
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
→ Aromatics
05 - 4 cloves garlic, minced
06 - 1 tablespoon fresh ginger, finely grated
→ Oil
07 - 2 tablespoons vegetable oil
→ Garnish
08 - 2 green onions, sliced
# How To Make It:
01 - In a medium bowl, combine soy sauce, brown sugar, and water. Stir until the sugar dissolves. Set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium-high heat.
03 - Add the chicken pieces and cook for 4–5 minutes, turning to brown all sides.
04 - Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
05 - Pour in the prepared sauce. Stir well, ensuring all the chicken is coated.
06 - Bring to a simmer and cook for 6–8 minutes, or until the sauce thickens and the chicken is cooked through.
07 - Remove from heat. Garnish with sliced green onions if desired. Serve hot with steamed rice or noodles.
# Expert Advice:
01 -
- The sauce comes together with ingredients you probably have in your pantry right now
- Restaurant quality results in under 30 minutes without any fancy techniques
02 -
- The sauce thickens rapidly in the last 2 minutes, so don't walk away or you'll end up with candy coating instead of glaze
- Cutting your chicken into uniform pieces ensures everything finishes cooking at the same time
03 -
- Dusting chicken lightly in cornstarch before cooking creates a restaurant-style texture that holds onto the sauce
- Room temperature chicken cooks more evenly, so take it out of the fridge 15 minutes before starting