Sweet Savory Mongolian Chicken (Print Version)
Tender chicken pieces glazed in a balanced sweet-savory sauce with garlic and ginger. Ready in 25 minutes.
# What You Need:
→ Chicken
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
# Directions:
01 - Combine soy sauce, brown sugar, and water in a medium bowl. Stir until sugar completely dissolves. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add chicken pieces to the hot pan. Cook for 4–5 minutes, turning occasionally to brown all sides evenly.
04 - Add minced garlic and grated ginger to the pan. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Pour the prepared sauce over the chicken. Stir well to ensure all pieces are evenly coated.
06 - Bring to a simmer. Cook for 6–8 minutes until sauce thickens and coats the chicken, and chicken is cooked through to internal temperature of 165°F.
07 - Remove from heat. Garnish with sliced green onions if desired. Serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- The sauce hits that perfect sweet and salty balance that makes everyone reach for seconds
- Seven ingredients and twenty five minutes from start to finish
02 -
- The sauce thickens fast in the last 2 minutes so do not walk away
- Patting the chicken dry before cooking helps it brown instead of steam
03 -
- Dusting chicken in cornstarch before searing gives you restaurant style texture
- Substitute coconut aminos for a gluten free version that tastes just as good