Ingredients
For the Chicken:
450g boneless, skinless chicken breasts, sliced thinly into strips
2 tablespoons corn starch
2 tablespoons vegetable oil
1 tablespoon sesame oil
For the Sauce:
½ cup soy sauce (low-sodium recommended)
¼ cup water
⅓ cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
1 teaspoon rice vinegar
1 tablespoon hoisin sauce (optional)
1 teaspoon red pepper flakes (optional)
For Garnish:
3 green onions, sliced (both green and white parts)
1 tablespoon sesame seeds (optional)
Instructions
1. Prepare the Chicken:
In a bowl, toss the thinly sliced chicken strips with corn starch until evenly coated. Let the chicken sit for about 10 minutes to allow the corn starch to adhere.
2. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken strips in batches (avoid overcrowding) and stir-fry until golden brown and crispy, about 3-4 minutes per side. Remove the chicken and set it aside on a plate.
In the same skillet, add the sesame oil and swirl it around for flavour.
3. Make the Mongolian Sauce:
Lower the heat to medium and add the minced garlic and ginger to the skillet, sauté for about 1 minute until fragrant.
Stir in the soy sauce, water, brown sugar, rice vinegar, and hoisin sauce (if using). Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly and becomes glossy.
4. Combine the Chicken and Sauce:
Add the cooked chicken back to the skillet and toss to coat it evenly in the sauce. Continue cooking for 2-3 minutes to let the chicken absorb the flavours. If you'd like some heat, sprinkle in the red pepper flakes.
5. Serve:
Transfer the Mongolian chicken to a serving dish and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
Crispier Chicken: For a crispier texture, use less sauce or remove the chicken from the pan before the sauce reduces, then add the sauce over the chicken when serving.
Substitute Chicken Thighs: For a juicier option, you can substitute chicken breasts with boneless, skinless chicken thighs.
Vegetables: Add stir-fried vegetables like broccoli, bell peppers, or snow peas. |
