Easy Mongolian Chicken with Garlic Soy Sauce Recipe
Ingredients
- 3 tbspavocado oil
- 2 tbspcornflour
cornstarch
- 1 pinchsalt and black pepper
- 550 gskinless boneless chicken breasts
- 1 tspsesame oil
- 1 tbspginger
- 3 clovegarlic
- 120 mlreduced sodium soy sauce
dark or all-purpose
- ¼ tspblack pepper
- 6 tbsplight brown muscovado sugar
- 90 mlwater
- 1 tspcornflour
cornstarch
- 8spring onions
scallions
- Boiled rice or egg fried rice
to serve
Directions
- 1
Mix the 2 tablespoons of cornflour with a pinch of salt and black pepper, then toss the sliced chicken strips in this seasoned cornflour to coat evenly.
- 2
Heat the avocado oil in a wok or large frying pan until very hot. Add the coated chicken strips and cook, turning occasionally, until cooked through and slightly golden. This can be done in one or two batches. Once cooked, remove the chicken using a slotted spoon and set aside in a bowl.
- 3
Pour out all but 1 tablespoon of oil from the pan, reduce heat to medium-low, and let the oil cool slightly. Add the 1 teaspoon sesame oil, minced ginger, and garlic to the pan. Cook for about 30 seconds, stirring often to prevent the garlic from burning.
- 4
In a small bowl, mix together 90 ml water and 1 teaspoon cornflour until smooth. Add this mixture to the wok along with soy sauce, black pepper, and brown muscovado sugar. Stir well, then increase heat and bring the sauce to a boil. Let it simmer for 2-3 minutes until it thickens slightly.
- 5
Return the cooked chicken strips to the wok. Stir and cook for another 2 minutes to coat chicken well with the sauce and heat through.
- 6
Stir in the sliced spring onions and cook for an additional minute to slightly soften them.
- 7
Turn off the heat and serve the Mongolian chicken hot over boiled rice or egg fried rice for a complete meal.
Easy Mongolian Chicken with Garlic Soy Sauce Recipe
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About this Recipe
Easy Mongolian Chicken: Your New Go-To Weeknight Dinner
Get ready to transform your dinner routine with our Easy Mongolian Chicken with Garlic Soy Sauce Recipe! This isn't just another chicken dish; it's a culinary journey to a takeout favorite, made right in your own kitchen in under 30 minutes. Forget bland meals – this Chinese chicken recipe features perfectly tender chicken strips coated in an incredibly sticky garlic-ginger soy sauce that's bursting with flavor.
What makes this Mongolian Chicken stand out? It's the irresistible balance of savory soy, sweet brown muscovado sugar, and the aromatic kick of fresh garlic and ginger. Each piece of chicken is lightly coated in cornflour, ensuring a beautifully tender texture that soaks up all that delicious sauce. The finishing touch of vibrant spring onions adds a fresh, zesty counterpoint, making every bite a delight.
This easy chicken dinner is designed for busy evenings. With only 10 minutes of prep and 15 minutes of cook time, you can have a restaurant-quality meal on the table in just 25 minutes! It's the ultimate weeknight chicken recipe that promises maximum flavor with minimal effort.
Tips for the Perfect Sticky Soy Sauce Chicken:
- Chicken Prep: Slicing the chicken breasts into thin, even strips ensures they cook quickly and absorb the sauce beautifully.
- Don't Overcrowd: When cooking the chicken, work in batches if necessary to ensure a good sear and even cooking.
- Adjust Sweetness: While the muscovado sugar is key to that signature sticky glaze, you can slightly reduce it if you prefer a less sweet sauce.
Serve this delectable chicken with spring onions over a bed of fluffy boiled rice or savory egg fried rice for a truly comforting and satisfying meal. It's a fantastic Halal-friendly option that the whole family will love!