Craving a delicious meal but want to skip takeout? You’re in the right place! My Better-Than-Takeout Mongolian Chicken Dinner Delight recipe packs bold flavors and simple steps that anyone can follow. Using fresh ingredients and easy techniques, you’ll have a tasty dish on the table in no time. Say goodbye to greasy takeout and hello to a flavorful, homemade treat that you can modify to fit your taste. Ready to impress? Let’s get cooking!
Ingredients
Main Ingredients
– 1 lb chicken breast
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
Flavor Enhancers
– 4 green onions
– 3 cloves garlic
– 1-inch piece ginger
Sauce Ingredients
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
Vegetables
– 1 red bell pepper
– 1 cup broccoli florets
Garnish
– 1 tablespoon sesame seeds
To make Better-Than-Takeout Mongolian Chicken, gather these fresh ingredients. Start with 1 lb of chicken breast. Slice it thin for quick cooking. Next, measure 2 tablespoons of cornstarch. This will help the chicken become crispy. You will need 2 tablespoons of vegetable oil for frying.
For flavor, chop 4 green onions, mince 3 cloves of garlic, and grate a 1-inch piece of ginger. These will add a great taste to your dish.
For the sauce, combine 1/2 cup of soy sauce with 1/4 cup of brown sugar. Add 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil. This mix brings the dish to life.
You will also need a 1 red bell pepper, sliced, and 1 cup of broccoli florets. These veggies add color and crunch. Finally, have 1 tablespoon of sesame seeds ready for a nice garnish.
With these ingredients, you will create a meal that tastes better than takeout!
Step-by-Step Instructions
Preparing the Chicken
Start by coating the thinly sliced chicken breast in cornstarch. This is a key step. The cornstarch helps create a crispy texture when you cook the chicken. Once coated, set the chicken aside for about ten minutes. This allows the cornstarch to stick better.
Cooking the Chicken
Next, heat two tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is hot, add the chicken pieces. Cook them until they are golden brown and cooked through. This should take about five to seven minutes. Once done, remove the chicken from the pan and set it aside.
Sauteing Aromatics
In the same pan, add four chopped green onions, three minced garlic cloves, and a one-inch piece of grated ginger. Sauté these for one to two minutes. You want to cook them until they become fragrant. This step adds a lot of flavor to your dish.
Making the Sauce
Now, it’s time to make the sauce. In the pan, mix together half a cup of soy sauce, a quarter cup of brown sugar, one tablespoon of rice vinegar, and one teaspoon of sesame oil. Stir well until the brown sugar dissolves. This mixture will provide a rich, sweet, and salty flavor.
Combining Ingredients
Next, add one sliced red bell pepper and one cup of broccoli florets to the sauce. Cook for about three to four minutes. You want the vegetables to be tender-crisp. After that, return the cooked chicken to the pan. Stir everything together to coat the chicken in the sauce and veggies.
Finishing Touches
Let the mixture simmer for an additional two to three minutes. This helps all the flavors blend together. Once done, remove the pan from heat. Serve your Mongolian chicken hot, garnished with one tablespoon of sesame seeds. Enjoy your delicious homemade meal!
Tips & Tricks
Perfecting the Texture
To get that perfect crunch, start by coating your chicken in cornstarch. This step is key. It helps create a crispy outer layer when you cook the chicken. After coating, let it sit for about 10 minutes. This helps the cornstarch stick well.
When cooking, use medium-high heat. This temperature is best. It cooks the chicken quickly and makes it golden brown. If the heat is too low, the chicken can become soggy. You want it crispy!
Flavor Enhancements
Want more spice? You can add red pepper flakes or chili paste. This gives the dish a nice kick. You can also try adding fresh chili for a different heat level.
Using fresh ingredients like green onions and garlic is best. Fresh gives bright flavors. Dried herbs work too, but fresh will make your dish shine. Always taste as you go to make sure the flavors match your liking.
Serving Suggestions
For a full meal, serve your Mongolian chicken over jasmine rice or stir-fried noodles. Both pair well with the sauce and chicken. The rice soaks up the sauce nicely.
For a pretty presentation, use a large bowl. Place the chicken on a bed of rice or noodles. Top with extra green onions and sesame seeds. This not only adds color but also makes the dish look gourmet. Enjoy your meal!
Variations
Healthier Alternatives
For a leaner option, try using boneless skinless chicken thighs instead of chicken breast. Thighs stay moist and can add rich flavor. You can also substitute soy sauce with coconut aminos. This swap reduces sodium and adds a hint of sweetness.
Vegetable Additions
Feel free to get creative with your veggies. Snap peas, carrots, or bok choy work well here. Just remember to adjust your cooking time. Softer veggies like spinach need less time, while firmer ones like carrots need more.
Gluten-Free Adaptations
If you need a gluten-free dish, use gluten-free soy sauce. This option has the same great taste without the gluten. You can also use cornstarch or arrowroot powder as thickeners. These options keep your sauce thick and smooth.
Storage Info
Refrigeration Guidelines
After cooking, allow the Mongolian chicken to cool down. Place leftovers in airtight containers. This keeps the dish fresh and tasty. It is best to store it within two hours of cooking. The chicken can stay in the fridge for up to four days. If you want to keep it longer, consider freezing.
Reheating Tips
To reheat, I like using the stove or microwave. For the stove, add a splash of water to the pan. Heat on low, stirring gently. This keeps the chicken juicy and flavorful. In the microwave, cover the dish with a damp paper towel. Heat in short bursts, stirring in between. This method prevents dry spots.
Freezing Instructions
To freeze, place cooled Mongolian chicken in freezer-safe bags. Remove as much air as possible. Label the bags with the date. This meal can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. For quicker thawing, place the bag in cold water. Always reheat until hot before serving.
FAQs
How can I make Mongolian chicken less sweet?
You can make Mongolian chicken less sweet by reducing the brown sugar. Try using two tablespoons instead of four. You can also add more soy sauce or vinegar to balance the flavors. This creates a savory taste without the extra sweetness.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it before cooking. You can do this in the fridge overnight or use the microwave. Once thawed, slice it thinly and coat it with cornstarch as usual.
What can I serve with Mongolian chicken?
Mongolian chicken pairs well with several dishes. Jasmine rice or stir-fried noodles are great choices. You can also serve it with steamed broccoli or snap peas for extra veggies.
Is Mongolian chicken spicy?
Mongolian chicken is not spicy. It has a sweet and savory flavor profile, thanks to the soy sauce and brown sugar. If you like a bit of heat, consider adding chili flakes or sliced jalapeños to the dish.
How long does Mongolian chicken last in the fridge?
Mongolian chicken lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Make sure to cool it down before putting it in the fridge.
This recipe for Mongolian chicken combines simple ingredients into a flavorful meal. You learned how to prepare the chicken, create a savory sauce, and add vibrant vegetables. I shared tips to enhance texture and flavor. You also explored variations for health and dietary needs. Enjoy making this dish with your own twist! With proper storage, it can last for days. Happy cooking!
