Sweet Savory Mongolian Chicken (Printable Version)

Tender chicken pieces glazed in a perfectly balanced sweet and savory Asian-style sauce, ready in 25 minutes with minimal ingredients.

# What You Need:

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

02 - 1/2 cup low-sodium soy sauce

03 - 1/3 cup brown sugar, packed

04 - 1/4 cup water

05 - 4 cloves garlic, minced

06 - 1 tablespoon fresh ginger, finely grated

07 - 2 tablespoons vegetable oil

08 - 2 green onions, sliced

01 - Combine soy sauce, brown sugar, and water in a medium bowl. Stir until sugar completely dissolves. 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 4-5 minutes, turning occasionally to brown all sides evenly.

04 - Add minced garlic and grated ginger to the pan. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

05 - Pour the prepared sauce over the chicken. Stir well to ensure all pieces are evenly coated.

06 - Bring to a simmer and cook for 6-8 minutes, or until sauce thickens and coats the chicken. Internal temperature should reach 165°F.

07 - Remove from heat. Garnish with sliced green onions if desired. Serve hot over steamed rice or noodles.

01 -

It comes together in under 30 minutes but tastes like it simmered all day
The sauce achieves that perfect restaurant quality consistency with just pantry staples

02 -

The sauce thickens dramatically in the last two minutes so don't panic if it looks thin at first
Keep the heat at medium-high once the sauce is added to prevent burning the sugar

03 -

Cut your chicken into uniform pieces so everything cooks at the same rate
Have all ingredients prepped before you start cooking since this moves fast once the heat is on