Description
A savory and slightly sweet stir-fry dish with tender chicken and a rich Mongolian sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, sliced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 cup water
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 green onions, sliced
- 1 tsp red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, water, and cornstarch to make the sauce.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes.
- Pour the sauce over the chicken and stir well. Cook for another 2-3 minutes until the sauce thickens.
- Garnish with sliced green onions and red pepper flakes if desired. Serve hot over rice.
Notes
You can customize the seasonings to taste.