Description
Learn how to make delicious and easy 30-Minute Mongolian Chicken. This recipe is gluten-free and packed with savory flavors, perfect for a quick weeknight meal. Enjoy restaurant-quality Mongolian chicken at home.
Ingredients
Scale
- 1 tablespoon Canola Oil
- 1 pound Chicken Tenders, cut into bite-sized pieces
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Cornstarch
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Grated Ginger
- 1 teaspoon Red Pepper Flakes or Asian Chili Oil
- 1/2 cup Water
- 1/4 cup Reduced-Sodium Tamari Sauce (or Soy Sauce)
- 2 tablespoons Brown Sugar
- 1 tablespoon Rice Vinegar
- 2 stalks Scallions (Green Onions), sliced
Instructions
- Cut chicken tenders into 1-inch pieces. Season with salt and pepper, then coat evenly with cornstarch.
- Heat 1-2 tablespoons of canola oil in a large sauté pan over medium-high heat until shimmering.
- Add chicken pieces in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same pan, sauté minced garlic, fresh grated ginger, and red pepper flakes for 15-30 seconds until fragrant.
- Stir in tamari sauce, water, brown sugar, and rice vinegar. Bring to a gentle simmer.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add to the simmering sauce and cook for 1-2 minutes until thickened.
- Return the cooked chicken to the pan, tossing gently to coat in the sauce.
- Add sliced scallions just before serving for freshness and crunch.
- Serve the Mongolian Chicken over steamed jasmine rice or in lettuce wraps.
Notes
- Ensure oil is hot before adding chicken for a crispy texture.
- Cook chicken in batches to avoid overcrowding the pan.
- Adjust spice level with red pepper flakes to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a soy-free option, use coconut aminos instead of tamari sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg