30-Minute Mongolian Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

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

Sauce:

2 teaspoons sesame oil

4 tablespoons hoisin sauce

2 tablespoons low sodium soy sauce

2 tablespoons brown sugar

1 tablespoon cornstarch

½ cup water

Directions

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 and cooked through. 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.

Enjoy!

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