Mongolian Chicken

You’ve had Mongolian Beef, so let’s switch things up with Mongolian Chicken! The same thick, sticky, savory, and tangy sauce coats juicy chicken bites perfect for piling over rice. Asian-inspired meal that’s so much better than takeout. Mongolian Chicken only takes 20 minutes or less, so this will become a weeknight staple that you’ll always look forward to making!

Ingredients

For the sauce:
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 cup water
1/2 tablespoon sugar
1/4 teaspoon dark soy sauce
For the chicken:
10 ounces chicken breasts, boneless, skinless, and cut into cubes
1 tablespoon soy sauce
1/2 tablespoon Chinese rice wine or Shaoxing rice wine, optional
1 teaspoon sesame oil
1/2 tablespoon cornstarch
1 1/2 tablespoons cooking oil, divided
2 cloves garlic, minced
1 inch piece ginger, peeled and sliced
6 stalks scallions, cut into 2 inch strips
white sesame, optional, for garnish

Directions

Step 1 –In a small bowl, mix the oyster sauce, 1 tablespoon of the soy sauce, the water, the sugar, and the dark soy sauce together to form the sauce. Set the sauce aside.

Step 2 –Marinate the chicken with remaining 1 tablespoon of the soy sauce, the rice wine, the sesame oil, and the cornstarch, stirring to mix the marinade well.

Step 3 –Heat up a skillet or wok on high heat and add 1/2 tablespoon of the olive oil.

Step 4 –Add the chicken, tossing and stir frying until the surface turns white but not completely cooked, about 3 minutes.

Step 5 –Transfer the chicken to a plate and set aside.

Step 6 –Clean up the skillet or wok with paper towels, and add the remaining 1 tablespoon of the cooking oil.