Mongolian Chicken

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Mongolian Chicken

A delicious Asian/Chinese inspired dish with thinly sliced crispy chicken, a flavorful sauce and your favorite vegetables if you desire. So good over my fried rice recipe that you can search for here on my recipe blog. I hope you enjoy.
Course Main Course
Cuisine Chinese
Author Catherine’s Plates

Equipment

  • large skillet
  • large ziploc bag

Ingredients

Chicken

  • 1 – 1 1/2d lbs skinless, boneless chicken sliced thinly
  • 1/4 cup corn starch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 TBS cooking oil

Vegetables

  • 1/2 zucchini, sliced thinly into moon shapes
  • 2 small carrots, sliced very thin
  • 4 green onions, cut the green part into 1/2 inch pieces

Sauce

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp toasted sesame oil
  • 1/4 cup water
  • salt & pepper to taste

Instructions

  • Place chicken slices, corn starch, salt & pepper into a large ziploc storage bag. Seal bag and shake to coat all chicken evenly.
  • Heat oil in a large skillet over medium high heat. Pace chicken in pan in a single layer. Pan fry chicken for 2-3 minutes until golden and crispy on the bottom side. Flip chicken over and cook an additional 2-3 minutes until golden, crispy and chicken is cooked all the way through.
    NOTE: this step may happen in 2 batches depending on how much chicken you have.
  • Remove chicken from pan and place on a paper towel lined plate to help drain off any excess oil.
  • In same skillet over medium high heat, add carrots and stir for a few minutes. Add in zucchini and stir an additional few minutes. Then finally add in the green onions and cook an additional 1 minute.
  • Stir in garlic, ginger, water, soy sauce, brown sugar, sesame oil, salt & pepper to taste. Bring to a simmer and allow to thicken for 2 minutes.
  • Enjoy over white rice or my fried rice recipe found on my blog search bar.
CLICK ABOVE FOR INSTRUCTIONAL VIDEO