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- 1 lb chicken breast - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 4 green onions - 3 cloves garlic - 1-inch piece ginger - 1/2 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 red bell pepper - 1 cup broccoli florets - 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! 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. 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. 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. 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. 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. 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! 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! 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. 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! {{image_2}} 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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!

Better-Than-Takeout Mongolian Chicken

Craving takeout? Try this Better-Than-Takeout Mongolian Chicken recipe that you can whip up in just 30 minutes! With perfectly crispy chicken, vibrant veggies, and a savory sauce, this dish is sure to impress. Ideal for busy weeknights or a special dinner, it’s simple to make and deliciously satisfying. Click to explore the full recipe and enjoy homemade goodness that's better than any restaurant!
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Ingredients
  

1 lb chicken breast, thinly sliced

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 green onions, chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1/2 cup soy sauce (low sodium recommended)

1/4 cup brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 red bell pepper, sliced

1 cup broccoli florets

1 tablespoon sesame seeds for garnish

Instructions
 

Begin by coating the sliced chicken in cornstarch. This will help to create a crispy texture once cooked. Set aside for about 10 minutes.

    In a large pan or wok, heat vegetable oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

      In the same pan, add the chopped green onions, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.

        Stir in the soy sauce, brown sugar, rice vinegar, and sesame oil, mixing well to dissolve the sugar.

          Add the sliced bell pepper and broccoli florets to the sauce mixture. Cook for 3-4 minutes until the vegetables are tender-crisp.

            Return the cooked chicken to the pan and stir to coat in the sauce and veggies. Allow everything to simmer together for an additional 2-3 minutes so the flavors meld.

              Once everything is combined and heated through, remove from heat.

                Serve hot, garnished with sesame seeds.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: Serve the Mongolian Chicken over a bed of fluffy jasmine rice or stir-fried noodles for a complete meal. Add a few extra green onions on top for a pop of color!