Saucy Mongolian Chicken

Unbelievably easy dinner that tastes just as good as takeout, putting money in your pocket. 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.

Course Dinner

Cuisine Chinese

Recipe Type Chicken, Copycat, Healthy Dinner, High-Protein Meals, Kid-Friendly, Meal Prep, Quick Dinner, Rice Dishes, Served Hot, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 472kcal

Author Angela G.

Equipment

wok or skillet

Ingredients

Chicken

1 lb chicken (breast or tenderloin), cubed
¼ cup cornstarch divided (2 teaspoons reserved)

Sauce

1 tablespoon vegetable oil
½ cup low-sodium soy sauce
⅓ cup chicken stock (reserve 1 tablespoon for slurry)
½ cup honey
4 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon toasted sesame oil
2 teaspoon cornstarch

Serve with

2 cups cooked white rice warmed

Garnish

1 teaspoon sesame seeds
2 green onions sliced

Instructions

Prep chicken. In a medium bowl, toss cubed chicken with cornstarch until fully coated. Set aside.
Cook chicken. In a large skillet (or wok) over medium-high, heat oil. When a drop of water sizzles in the oil, add chicken.
Cook for 4 to 7 minutes or until juices run clear and internal temperature reached 165ºF.
Transfer cooked chicken to a clean bowl.
Make the sauce. To the skillet, add soy sauce, chicken stock (reserve 1 tbsp), honey, garlic, ginger, and toasted sesame oil. Whisk until combined.
Thicken sauce with cornstarch slurry. In a small dish, add 1 tablespoon of chicken broth to cornstarch and whisk to combine. Add slurry to the sauté pan. Stir until sauce is thick.
Combine chicken with sauce and serve. Transfer chicken to the sauté pan with sauce. Toss the chicken until it fully coated. Heat for 2 minutes to reheat chicken as needed.
Serve. Add cooked rice to bowl and spoon chicken and sauce over top. Garnish with sesame seeds and green onions and serve.

Notes

This recipe also works well with beef! Start with sliced steak and use beef broth.
Boneless, skinless chicken thighs always work with this recipe.

Nutrition