Mongolian Chicken Garlic Ginger (Printable version)

Tender chicken in savory-sweet garlic ginger sauce, ready in 30 minutes.

# Ingredient List:

→ For the Chicken

01 - 1 lb boneless, skinless chicken breasts, thinly sliced
02 - 1/4 cup cornstarch
03 - 1/4 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp vegetable oil

→ For the Sauce

06 - 2 tbsp soy sauce
07 - 2 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 1/2 cup water
10 - 2 tsp cornstarch
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, minced

→ For Serving

13 - 4 scallions, sliced
14 - Steamed rice, to serve (optional)
15 - Sesame seeds, for garnish (optional)

# How to Make It:

01 - In a bowl, toss the chicken slices with cornstarch, salt, and black pepper until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Cook for 2–3 minutes per side, until golden and cooked through. Remove chicken and set aside.
03 - In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, water, and cornstarch until smooth.
04 - In the same skillet, add a splash of oil if necessary, then add garlic and ginger. Sauté for 30 seconds until fragrant.
05 - Pour in the sauce mixture. Bring to a simmer and cook for 2–3 minutes, stirring frequently, until the sauce thickens.
06 - Return the chicken to the skillet and toss to coat in the sauce. Cook for 1–2 minutes more, until heated through.
07 - Stir in half of the sliced scallions.
08 - Serve immediately over steamed rice, garnished with remaining scallions and sesame seeds if desired.

# Expert Suggestions:

01 -
  • The sauce clings to every bite of chicken, creating that sticky gloss you usually only find in restaurants
  • You probably have everything in your pantry already, making it perfect for impromptu cooking
  • The balance of sweet and savory hits that comfort food spot without being heavy
02 -
  • Crowding the pan while searing the chicken will make it steam instead of brown, so work in batches if necessary
  • The sauce will continue thickening off the heat, so pull it slightly earlier than you think
  • Room temperature chicken cooks more evenly, so take it out of the fridge fifteen minutes before starting
03 -
  • Cut the chicken when it is slightly frozen for easier, more uniform slices
  • Use a splatter guard when searing the cornstarch-coated chicken to save yourself cleanup time

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