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Sweet and Spicy Mongolian Chicken

Sweet and Spicy Mongolian Chicken That's Better Than Takeout!

This Sweet and Spicy Mongolian Chicken is a quick and flavorful takeout alternative that you'll love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian, Chinese
Servings 4 servings
Calories 380 kcal

Equipment

  • large skillet
  • large zipper bag
  • Whisk

Ingredients
  

For the Chicken

  • 1 ¼ lbs Boneless Skinless Chicken Breasts Cut into thin bite-sized pieces
  • ⅓ cup Cornstarch Can substitute with potato starch for gluten-free
  • 2-3 tablespoons Vegetable Oil Can substitute with canola or peanut oil

For the Sauce

  • 1 ½ teaspoons Sesame Oil Can substitute with olive oil
  • 1 tablespoon Fresh Grated Ginger Ginger paste can be an easier alternative
  • 3 cloves Garlic Minced; using fresh garlic is encouraged
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar
  • ½ cup Low Sodium Soy Sauce Tamari is a gluten-free option
  • ½ cup Brown Sugar Honey or coconut sugar can be alternatives
  • pinches Red Pepper Flakes Adjust according to spice preference

For the Vegetables

  • 1 medium Yellow Onion Can substitute with shallots or sweet onions
  • 4 Green Onions Cut into ¾ inch segments
  • ¼ cup Chicken Broth or Water Vegetable broth works as a vegetarian alternative

Instructions
 

How to Make Sweet and Spicy Mongolian Chicken

  • Start by combining your chicken pieces and cornstarch in a large zipper bag. Shake it well to ensure every piece is nicely coated.
  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown on both sides, about 4-5 minutes.
  • In the same skillet, add another tablespoon of oil if needed. Toss in the onion wedges and sauté for about 2 minutes until they’re slightly tender.
  • Reduce heat to medium-low. Carefully add sesame oil, ginger, and garlic to the skillet; let it cook for 1 minute until fragrant. Stir in the rice vinegar, soy sauce, and brown sugar until blended.
  • In a separate bowl, whisk together the chicken broth and more cornstarch. Pour this mixture into your skillet, stirring until the sauce becomes slightly thickened.
  • Return the chicken and onions to the skillet, tossing everything together so it’s all coated in the sauce. Season with salt and pepper to your liking.
  • Top it off with fresh green onions for an extra crunch and serve it hot!

Notes

Customize with your favorite vegetables or protein. Serve immediately for maximum crispiness.
Keyword easy dinner, homemade, quick meal, stir-fry, Sweet and Spicy Mongolian Chicken, takeout alternative