Mongolian Chicken Soy Ginger Stir-Fry (Print Version)

Tender chicken in savory-sweet soy-ginger sauce with garlic and scallions over fluffy rice.

# What You'll Need:

→ Chicken

01 - 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 2 tablespoons cornstarch
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Sauce

05 - ½ cup low-sodium soy sauce
06 - ½ cup brown sugar, packed
07 - ¼ cup water
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon cornstarch
13 - 2 teaspoons water

→ Stir-Fry

14 - 2 tablespoons vegetable oil
15 - 5 scallions, cut into 1-inch pieces
16 - 1–2 dried red chilies (optional)

→ For Serving

17 - Steamed white rice
18 - Toasted sesame seeds (optional)

# How to Cook:

01 - Toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper in a medium bowl until well-coated.
02 - Mix soy sauce, brown sugar, ¼ cup water, garlic, ginger, rice vinegar, and sesame oil in a small bowl. Set aside.
03 - Combine 1 teaspoon cornstarch with 2 teaspoons water in a small bowl to make a slurry.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
05 - If using dried chilies, add to the pan and stir-fry for 30 seconds. Return chicken to the pan.
06 - Pour in sauce and bring to a simmer. Stir in cornstarch slurry and cook for 2–3 minutes until sauce thickens and coats the chicken.
07 - Add scallions and stir-fry for 1 minute more.
08 - Serve hot over steamed rice, garnished with sesame seeds if desired.

# Expert Advice:

01 -
  • You get that perfect takeout flavor without the takeout price or wait time
  • The sauce comes together with pantry staples you probably already have
  • It's faster than delivery and you control exactly what goes into it
02 -
  • Don't overcrowd the pan when cooking chicken or it'll steam instead of getting that nice golden color
  • The sauce thickens quickly once you add the slurry, so keep an eye on it and remove from heat when it coats the back of a spoon
  • Let the chicken rest in the cornstarch coating for at least 10 minutes—it really makes a difference in texture
03 -
  • Use a cast-iron skillet if you have one—it holds heat better than stainless steel and gives you nicer browning
  • If the sauce is too thick, add water one tablespoon at a time until it reaches the consistency you want

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