Sweet Savory Mongolian Chicken (Printable View)

Tender glazed chicken in sweet savory sauce ready in 25 minutes with minimal effort.

# What You Need:

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

02 - 1/2 cup low-sodium soy sauce

03 - 1/3 cup brown sugar, packed

04 - 1/4 cup water

05 - 4 cloves garlic, minced

06 - 1 tablespoon fresh ginger, finely grated

07 - 2 tablespoons vegetable oil

08 - 2 green onions, sliced

01 - In a medium bowl, combine soy sauce, brown sugar, and water. Stir until the sugar dissolves. Set aside.

02 - Heat the vegetable oil in a large skillet or wok over medium-high heat.

03 - Add the chicken pieces and cook for 4–5 minutes, turning to brown all sides.

04 - Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.

05 - Pour in the prepared sauce. Stir well, ensuring all the chicken is coated.

06 - Bring to a simmer and cook for 6–8 minutes, or until the sauce thickens and the chicken is cooked through.

07 - Remove from heat. Garnish with sliced green onions if desired. Serve hot with steamed rice or noodles.

01 -

Its the kind of dish that makes you look like you spent hours when really it came together in under half an hour
The sauce clings to every bite of chicken, so you get that perfect sticky glazed texture without any fancy techniques

02 -

The sauce will look too thin at first but it thickens quickly in the last 2 minutes, so dont be tempted to add cornstarch or reduce it too early
If your sauce isnt thickening after 8 minutes, crank up the heat for 30 seconds while stirring constantly

03 -

Mince your garlic and grate your ginger before you start cooking, because once that chicken hits the pan, everything moves fast
Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before you start