You've had Mongolian Beef, so let’s switch things up with Mongolian Chicken! The same thick, sticky, savory, and tangy sauce coats juicy chicken bites perfect for piling over rice. Asian-inspired meal that's so much better than takeout. Mongolian Chicken only takes 20 minutes or less, so this will become a weeknight staple that you’ll always look forward to making!
IngredientsFor the sauce: • 1 tablespoon oyster sauce • 1 tablespoon soy sauce • 1/4 cup water • 1/2 tablespoon sugar • 1/4 teaspoon dark soy sauce For the chicken: • 10 ounces chicken breasts, boneless, skinless, and cut into cubes • 1 tablespoon soy sauce • 1/2 tablespoon Chinese rice wine or Shaoxing rice wine, optional • 1 teaspoon sesame oil • 1/2 tablespoon cornstarch • 1 1/2 tablespoons cooking oil, divided • 2 cloves garlic, minced • 1 inch piece ginger, peeled and sliced • 6 stalks scallions, cut into 2 inch strips • white sesame, optional, for garnish
In a small bowl, mix the oyster sauce, 1 tablespoon of the soy sauce, the water, the sugar, and the dark soy sauce together to form the sauce. Set the sauce aside.
Marinate the chicken with remaining 1 tablespoon of the soy sauce, the rice wine, the sesame oil, and the cornstarch, stirring to mix the marinade well.
Heat up a skillet or wok on high heat and add 1/2 tablespoon of the olive oil.
Add the chicken, tossing and stir frying until the surface turns white but not completely cooked, about 3 minutes.
Transfer the chicken to a plate and set aside.
Clean up the skillet or wok with paper towels, and add the remaining 1 tablespoon of the cooking oil.
When the oil is heated, add the garlic and ginger, stir frying until aromatic.
Return the chicken to the skillet and do a few quick stirs before adding the sauce.
Stir continuously until the sauce thickens and the chicken is cooked through, about 5-7 minutes.
Add the scallions, stirring to combine well.
Top the chicken with the white sesame and serve immediately.