Mongolian Chicken Ginger Garlic (Printable)

Tender chicken in a savory-sweet garlic ginger sauce, ready in 30 minutes.

# What You'll Need:

→ 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

→ 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

→ Serving

13 - 4 scallions, sliced
14 - Steamed rice, to serve (optional)
15 - Sesame seeds, for garnish (optional)

# How-To Steps:

01 - Toss the 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 the 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, then 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 the 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. Serve immediately over steamed rice, garnished with remaining scallions and sesame seeds if desired.

# Expert Tips:

01 -
  • The sauce hits that perfect sweet and savory balance that keeps you coming back for seconds
  • It comes together in under 30 minutes but tastes like it simmered all day
02 -
  • Overcrowding the pan when searing chicken will steam it instead of giving it that golden crust
  • The sauce thickens quickly once it hits the hot pan, so have your chicken ready to toss back in immediately
03 -
  • Freeze the chicken for 15 minutes before slicing to get thin, even pieces
  • Let the sauce cool slightly before tossing to prevent the coating from sliding off

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