Sweet Savory Mongolian Chicken (Printable Version)

Tender chicken in sweet-savory glaze ready in 25 minutes

# What You'll 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 tbsp fresh ginger, finely grated

07 - 2 tbsp vegetable oil

08 - 2 green onions, sliced

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

04 - Add minced garlic and grated ginger. Sauté for 1 minute until fragrant, stirring constantly.

05 - Pour prepared sauce into the pan. Stir thoroughly to coat all chicken pieces.

06 - Bring to a simmer. Cook for 6–8 minutes until sauce thickens and chicken is cooked through.

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

01 -

It comes together in 25 minutes flat, making it perfect for hectic weeknights
The sauce hits that magical balance between sweet and savory that keeps everyone coming back for seconds

02 -

The sauce continues thickening off heat, so remove it slightly earlier than you think is necessary
Patting the chicken completely dry before cooking helps it brown instead of steam in the pan

03 -

Cut your chicken into uniform pieces so everything cooks at the same rate
Have all ingredients measured before you start, the cooking moves fast once the pan is hot