Saucy Mongolian Chicken

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.

hungry for more?

Sweet Chili Chicken Stir Fry

folloW for more