Mongolian Chicken

This Mongolian Chicken has tender pieces of chicken, marinated and pan-fried until crispy, get coated in a sweet and savory sauce!

Course Chicken Dinner, Main Course

Cuisine Chinese

Keyword How Do I Make Mongolian Chicken, How To Make Mongolian Chicken, Mongolian Chicken, Mongolian Chicken Recipe

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 432kcal

Author Kathleen

12-14 ounces boneless chicken breast halves pat dry with paper towels, sliced as thinly into 1/4 inch thick slices, the short direction of the breast
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch

Chicken Marinade: In a large mixing bowl, stir together soy sauce (1 tablespoon), rice wine or sherry (1 tablespoon), and cornstarch (2 teaspoons) until cornstarch is dissolved. Add sliced chicken and toss to coat. Let stand at room temperature for 10-15 minutes.
Meanwhile, Make The Sauce: Whisk together the sauce ingredients in a small bowl until the brown sugar and cornstarch are dissolved; set aside
Stir Fry: Heat 1-2 tablespoons oil in a 12-inch, nonstick skillet, over high heat. Add the half chicken, spreading it out in a single layer, and brown, for about 30 seconds, on each side. Remove to a plate. Repeat with the remaining chicken, adding more oil to the skillet as needed.
Drain all but 1 tablespoon oil from the pan. Add the ginger (2 teaspoons) and garlic (4 cloves) and cook until fragrant, about 30 seconds. Add the carrots (1 cup) and cook, stirring frequently, until they begin to soften for about 1 minute. Add 1 cup of green onion and cook for another 30 seconds. Add the sauce and bring to a boil. Cook until the sauce thickens, about 1 minute. Add chicken back to the skillet and continue to cook until heated through. Garnish with the remaining 1/2 cup green onions and sesame seeds. Serve over cooked white rice.