Sweet, savory, and irresistibly sticky — Mongolian Chicken is the better-than-takeout dinner you can make in about 20 minutes. Cubes of chicken breast are seared until caramelized, then coated in a glossy sauce of soy, brown sugar, and hoisin with a warm kick of fresh ginger. A shower of green onions at the end keeps everything fresh and bright.
Despite the name, this dish is a Chinese-American restaurant classic, and it is dangerously easy to love. Serve it over fluffy white rice so every grain soaks up that luscious sauce, and enjoy a high-protein meal that tastes like a treat.
Ingredients
- 500g chicken breast, cut into bite-sized cubes
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp hoisin sauce
- 4 green onions, sliced into 1-inch pieces
- 1 tsp fresh ginger, grated
- 2 tbsp cornstarch
- 3 tbsp neutral cooking oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Coat the chicken. Pat the chicken cubes dry, season with salt and pepper, then toss them in the cornstarch until lightly coated. Shake off any excess — a thin coating is what gives the chicken its signature crisp-edged crust.
- Sear until crisp. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side until golden, crisp, and cooked through. Transfer to a plate.
- Start the sauce. Lower the heat to medium. Add the grated ginger to the same pan and stir for 30 seconds until fragrant, scraping up the tasty browned bits from the chicken.
- Build the glaze. Stir in the soy sauce, brown sugar, and hoisin sauce. Simmer for 2-3 minutes, stirring, until the sugar dissolves and the sauce thickens into a glossy glaze that coats a spoon.
- Toss the chicken. Return the chicken to the pan and toss to coat every piece in the sauce. Let it bubble together for 1-2 minutes so the chicken absorbs the flavors and the glaze turns beautifully sticky.
- Finish with green onions. Add the green onion pieces, toss for 30 seconds until just wilted and vibrant, then remove from the heat. Serve immediately over steamed rice with extra sauce spooned on top.
Sticky, savory-sweet, and loaded with lean protein, this Mongolian Chicken beats delivery every single time. Double the sauce if you are a rice person — you will want every last drop.
