Sweet Savory Mongolian Chicken (Printable)
Tender chicken in sweet and savory glazed sauce, ready in 25 minutes with minimal ingredients.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
→ Aromatics
05 - 4 cloves garlic, minced
06 - 1 tablespoon fresh ginger, finely grated
→ Oil
07 - 2 tablespoons vegetable oil
→ Garnish
08 - 2 green onions, sliced
# Directions:
01 - In a medium bowl, combine soy sauce, brown sugar, and water. Stir until the sugar dissolves completely. Set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the chicken pieces and cook for 4–5 minutes, turning frequently to brown all sides evenly.
04 - Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, stirring constantly.
05 - Pour in the prepared sauce. Stir well, ensuring all the chicken is evenly coated. Bring to a simmer and cook for 6–8 minutes, or until the sauce thickens and the chicken is cooked through.
06 - Remove from heat. Garnish with sliced green onions if desired. Serve hot with steamed rice or noodles.
# Expert Suggestions:
01 -
- The sauce achieves that perfect balance between sweet and savory that makes restaurant-style Chinese food so addictive
- You probably have everything in your pantry right now, no special grocery run required
02 -
- I learned the hard way that overcrowding the pan means steamed chicken instead of seared, work in batches if you need to
- The sauce thickens quickly in the last couple minutes, so keep a close eye and do not walk away
03 -
- Cut your chicken into similar-sized pieces so everything finishes cooking at the same time
- Have all ingredients prepped before you start cooking, the sauce goes fast once it hits the pan