A flavorful and easy recipe for Mongolian Chicken Stir-Fry, featuring tender chicken and vibrant vegetables in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lbs boneless, skinless chicken thighs or breasts, thinly sliced
½ cup cornstarch
2 tbsp vegetable oil
½ tsp salt
½ tsp black pepper
½ cup soy sauce
½ cup chicken broth
½ cup brown sugar
1 tbsp hoisin sauce
1 tbsp rice vinegar
4 cloves garlic, minced
1 tbsp fresh ginger, grated
½ tsp red pepper flakes, optional
1 tsp sesame oil
1 small onion, sliced
1 red bell pepper, sliced
4 green onions, cut into 2-inch pieces
1 tbsp sesame seeds, for garnish
2 tbsp sliced green onions, for garnish
Instructions
Prepare the chicken. Pat the chicken dry and season with salt and black pepper. Toss the chicken pieces in cornstarch until lightly coated. Shake off any excess.
Make the sauce. In a bowl, whisk together soy sauce, chicken broth, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, red pepper flakes, and sesame oil.
Cook the chicken. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.
Stir-fry the vegetables. Add the onion and bell pepper to the same skillet. Cook for 2–3 minutes until slightly tender. Add the green onions and stir-fry for another minute.
Add the sauce. Pour the sauce into the skillet and bring it to a gentle simmer. Cook for 2–3 minutes until it begins to thicken and become glossy.
Combine. Return the chicken to the skillet and toss everything together. Simmer for another 2–3 minutes, allowing the sauce to coat the chicken.
Garnish and serve. Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed white rice or fried rice.
Notes
For the crispiest chicken, don’t overcrowd the skillet. Cook the chicken in batches so each piece has room to brown properly.