This sweet and saucy Mongolian chicken is ready in about 15 minutes and goes great with cooked white rice and a steamed vegetable for a complete dinner. An easy dinner that tastes as good as takeout.
Chicken | Cornstarch SAUCE Oil | Low-Sodium Soy Sauce Chicken Stock | Honey Garlic Paste | Ginger Paste Toasted Sesame Oil FOR SERVING White Rice | Green Onions Toasted Sesame Seeds
In a bowl, toss cubed chicken with cornstarch until fully coated. Set aside. Cook chicken in hot oil for 4 to 7 minutes and internal temperature reached 165ºF. Transfer to a plate.
To the saute pan, add soy sauce, chicken stock (reserve 1 tbsp), honey, garlic, ginger, and toasted sesame oil. Whisk until combined. Thicken with a cornstarch slurry.
Transfer chicken to the saute pan with sauce. Toss the chicken until it is fully coated with sauce. Heat for 2 minutes to reheat chicken as needed.
Add cooked rice to bowl and spoon chicken and sauce over top. Garnish with sesame seeds and green onions and serve.