Mongolian Chicken Garlic Ginger (Printable)
Tender chicken pieces wok-seared then coated in a rich savory-sweet garlic ginger sauce with fresh scallions.
# What You Need:
→ 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, optional
15 - Sesame seeds for garnish, optional
# How To Make It:
01 - Toss chicken slices with cornstarch, salt, and black pepper in a bowl until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Cook for 2–3 minutes per side until golden and cooked through. Remove chicken and set aside.
03 - Whisk together soy sauce, hoisin sauce, brown sugar, water, and cornstarch in a small bowl until smooth.
04 - Add a splash of oil to the same skillet if necessary. 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 chicken to the skillet and toss to coat in the sauce. Cook for 1–2 minutes more until heated through. Stir in half of the sliced scallions.
07 - Serve immediately over steamed rice, garnished with remaining scallions and sesame seeds if desired.
# Expert Suggestions:
01 -
- The sauce creates this perfect balance of savory and sweet that coats every bite of chicken
- You get that restaurant-quality texture at home without any complicated techniques
02 -
- Do not overcrowd the pan when searing the chicken or it will steam instead of getting that nice golden color
- The sauce continues to thicken as it cools, so remove it from heat when it still looks slightly thinner than you want
03 -
- Prep everything before you start cooking because the sauce moves fast once it hits the heat
- Grate your ginger against the grain to avoid those tough fibrous strings in your sauce