Mongolian Chicken Soy Garlic (Printable)

Tender chicken in savory-sweet soy garlic sauce with scallions over fluffy rice.

# Ingredient List:

→ Chicken

01 - 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 2 tablespoons cornstarch
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Sauce

05 - ½ cup low-sodium soy sauce
06 - ½ cup brown sugar, packed
07 - ¼ cup water
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon cornstarch
13 - 2 teaspoons water

→ Stir-Fry

14 - 2 tablespoons vegetable oil
15 - 5 scallions, cut into 1-inch pieces
16 - 1–2 dried red chilies

→ For Serving

17 - Steamed white rice
18 - Toasted sesame seeds

# Directions:

01 - Toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper in a medium bowl until evenly coated.
02 - Whisk together soy sauce, brown sugar, water, garlic, ginger, rice vinegar, and sesame oil in a small bowl. Set aside.
03 - Combine 1 teaspoon cornstarch with 2 teaspoons water in a separate small bowl, stirring until smooth.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
05 - Add dried chilies to the hot pan and stir-fry for 30 seconds to release their aroma. Return chicken to the pan.
06 - Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until sauce thickens and coats the chicken.
07 - Add scallions and stir-fry for 1 minute until slightly softened. Serve immediately over steamed rice, garnished with sesame seeds if desired.

# Expert Tips:

01 -
  • Better than takeout and ready in under 40 minutes
  • The sauce balance hits that perfect spot between salty and caramelized sweet
  • Chicken stays juicy even after the sauce coats everything
02 -
  • Don't crowd the pan or the chicken will steam instead of sear
  • The sauce looks thin right when you pour it in, but the slurry transforms it in seconds
03 -
  • Double the sauce recipe if you want leftovers, because it reheats beautifully
  • Prep all ingredients before you start cooking once the heat is on, things move fast

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