Description
Make restaurant-style Mongolian Chicken Thighs at home in 30 minutes! This one-pan recipe features a sticky-sweet sauce over tender chicken.
Ingredients
Scale
- 600 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 100 ml low-sodium soy sauce
- 80 ml water
- 75 g dark brown sugar
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 3 spring onions, sliced
- 1 dried red chili
Instructions
- Prep: Pat chicken thighs dry and toss with cornstarch until evenly coated.
- Sear: Heat oil in a large skillet over medium-high heat; cook chicken 2-3 minutes per side until golden, then remove to a plate.
- Sauté: In the same skillet, sauté minced garlic and grated ginger for 30-60 seconds.
- Simmer: Stir in soy sauce, water, brown sugar, and dried chili; bring to a gentle simmer.
- Finish Sauce: Simmer for 2-3 minutes, then stir in rice vinegar and sesame oil.
- Combine: Return chicken to the skillet and toss for 2-3 minutes until cooked through and coated.
- Garnish: Stir in sliced spring onions and serve immediately over steamed rice.
Notes
Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat gently in a skillet with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: chicken thigh recipes
- Method: Stir-fry
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 18 g
- Sodium: 850 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Mongolian Chicken, chicken thighs, sticky chicken, one-pan, Asian dinner