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30-Minute Mongolian Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1-1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
4 tablespoons cornstarch
3 tablespoons vegetable oil
1-1/2 teaspoons ginger, minced
2 teaspoons garlic minced
1 red chili pepper, thinly sliced, optional
2 bunches green onions, cut into 1-inch pieces
2 teaspoons sesame oil
4 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
½ cup water
In a small bowl, combine sauce ingredients and stir well until cornstarch and brown sugar are dissolved. Set aside.
Place chicken and 1/4 cup cornstarch in a ziplock bag and shake until chicken is well-coated.
Heat the vegetable oil in a large skillet over high heat. Add the chicken in a single layer. (Work in batches if needed.) Cook chicken for 3-4 minutes per side or until browned. Remove and place on a plate.
Lower the heat to medium-high. Add the garlic, ginger and chili pepper to the pan and cook for 30 seconds. Add the sauce and simmer until thickened, about 1 minute. Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
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