Sweet Savory Mongolian Chicken (Printable Version)
Tender chicken pieces coated in a rich, glossy sweet and savory glaze. Ready in under 30 minutes with pantry staples.
# Ingredient List:
→ Chicken
01 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
→ Aromatics
05 - 4 cloves garlic, minced
06 - 1 tablespoon fresh ginger, finely grated
→ Oil
07 - 2 tablespoons vegetable oil
→ Garnish
08 - 2 green onions, sliced
# Step-by-Step Instructions:
01 - In a medium bowl, combine soy sauce, brown sugar, and water. Stir until the sugar dissolves completely. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add chicken pieces to the hot pan. Cook for 4 to 5 minutes, turning frequently to brown all sides evenly.
04 - Add minced garlic and grated ginger to the pan. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Pour the prepared sauce over the chicken. Stir well to coat all pieces evenly.
06 - Bring to a simmer and cook for 6 to 8 minutes, or until the sauce thickens and coats the chicken. Ensure chicken is cooked through to an internal temperature of 165°F.
07 - Remove from heat. Garnish with sliced green onions if desired. Serve immediately with steamed rice or noodles.
# Tips from hearthlykitchen:
01 -
- The sauce comes together in literally two minutes but tastes like it simmered for hours
- Chicken thighs stay impossibly tender even after getting that gorgeous caramelized exterior
02 -
- The sauce will look dangerously thin at first but thickens dramatically in those last few minutes of simmering
- Don't crowd the pan or the chicken will steam instead of sear—cook in two batches if necessary
03 -
- Pat your chicken completely dry before cooking for the best sear
- Have everything measured and ready before you turn on the stove—this moves fast once you start cooking