Mongolian Chicken

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats with a milder flavor.

Whisk all the sauce ingredients together in a medium bowl. Set aside.

Toss the chicken with the cornstarch, ensuring each chicken piece is covered in cornstarch.

Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.

Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, and red chiles to the wok and sauté for 30 seconds.

Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If the sauce is too thick, add a bit more chicken broth or water.

Add in the chicken and green onions then toss everything together for 15 seconds.

Serve over rice or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens