Mongolian Chicken

Name: Mongolian Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb chicken thigh (boneless & skinless, cut to 2" pieces); 2 tbsp light soy sauce (low sodium); 1 tbsp shaoxing wine; 1/2 tsp kosher salt; 1/4 tsp white pepper; 1/4 tsp baking soda; 2 tbsp cornstarch; 2 tbsp neutral oil; 1/3 cup chicken stock; 1/2 cup light soy sauce (low sodium); 2 tbsp brown sugar; 1/2 tsp white pepper; 1 tbsp cornstarch; 6 scallions (cut to 3" pieces); 7 dried red chilis; 1 tbsp ginger (minced); 5 cloves garlic (minced)

6 steps

Prep:20minCook:10min

This Mongolian Chicken is so much better than takeout and easy to make at home for your next weeknight meal!

Updated at: Tue, 19 Nov 2024 17:15:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories316.9 kcal (16%)

Total Fat13.3 g (19%)

Carbs21.5 g (8%)

Sugars6.8 g (8%)

Protein28.4 g (57%)

Sodium2181.4 mg (109%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbchicken thigh

boneless & skinless, cut to 2" pieces

2 Tbsplight soy sauce

low sodium

1 Tbspshaoxing wine

½ tspkosher salt

¼ tspwhite pepper

¼ tspbaking soda

2 Tbspcornstarch

2 Tbspneutral oil

⅓ cupchicken stock

½ cuplight soy sauce

low sodium

2 Tbspbrown sugar

½ tspwhite pepper

1 Tbspginger minced

5cloves garlic

minced

Instructions

Step 1

Cut chicken thigh into equal 2" pieces and marinate with light soy sauce, shaoxing wine, kosher salt, white pepper, baking soda, cornstarch, and neutral oil. Mix and marinate for 20 minutes.

Step 2

Cut scallions into 3" pieces and minced garlic and ginger.

Step 3

In a small bowl, mix together chicken stock, light soy sauce, brown sugar, white pepper, and cornstarch.

Step 4

Heat 4 tbsp of neutral oil in a large pan or wok over high heat and cook chicken until golden brown (2-3 minutes) in batches if needed. Remove and set aside.

Step 5

Remove excess oil, leaving about 2 tbsp then saute garlic and ginger for 30 seconds until fragrant. Add scallions and dried red chilis and stir fry for another minute.

Step 6

Add back chicken and the premixed sauce. Continue stir frying and mixing over high heat until the sauce has thickened and serve with freshly steamed rice. Enjoy!

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