BETTER THAN TAKEOUT - Easy Mongolian Chicken Recipe

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is a budget-friendly option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is often cheaper.

Cut chicken into bite-sized pieces.

Mix soy sauce, brown sugar, and cornstarch in a bowl to create a marinade.

Add chicken to the marinade and let it sit for 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add marinated chicken to the skillet and cook until browned, about 5-7 minutes.

Remove chicken from the skillet and set aside.

In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds.

Add sliced carrots and bell peppers, cooking until tender, about 3-4 minutes.

Push vegetables to one side of the skillet and crack an egg into the empty space, scrambling until cooked.

Add cooked rice to the skillet, mixing with the vegetables and egg.

Return chicken to the skillet and drizzle with sesame oil, stirring to combine.

Cook for an additional 2-3 minutes until everything is heated through.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens