A delicious, sticky, and savory stir-fry with tender chicken coated in a flavorful Mongolian sauce. Perfect for pairing with steamed rice or noodles!
🍂Ingredients
🏵️For Marination:
2 cups chicken breast, cut into 1-inch pieces
½ tsp salt
½ tsp black pepper powder
2 tsp soy sauce
1 egg, beaten
⅓ cup cornstarch
🏵️For Sauce:
1 tbsp hoisin sauce
¼ cup light soy sauce
¼ cup brown sugar
2 tsp sesame oil
⅓ cup water
2 tsp cornstarch
🏵️For Stir-Fry:
3 tbsp sesame oil
2 tsp ginger, grated
1 tbsp garlic, grated
4 stalks spring onion greens, chopped
🍂Instructions
1. Marinate the Chicken
🔸In a bowl, mix chicken pieces with salt, black pepper, soy sauce, and beaten egg.
Add cornstarch and toss until the chicken is evenly coated. Let it marinate for 15-20 minutes.
2. Prepare the Sauce
🔸In a small bowl, whisk together hoisin sauce, light soy sauce, brown sugar, sesame oil, water, and cornstarch. Set aside.
3. Cook the Chicken
🔸Heat 2 tablespoons of sesame oil in a skillet or wok over medium-high heat.
🔸Fry the marinated chicken in batches, cooking until golden and crispy on all sides (about 3-4 minutes per side). Remove and set aside.
4. Stir-Fry the Aromatics
🔸In the same skillet, add the remaining 1 tablespoon of sesame oil.
🔸Add grated ginger and garlic, and sauté for about 30 seconds until fragrant.
5. Add the Sauce
🔸Pour the prepared sauce into the skillet, stirring constantly until it thickens and becomes glossy (about 1-2 minutes).
6. Combine and Serve
🔸Add the cooked chicken back to the skillet and toss to coat evenly in the sauce.
🔸Stir in the chopped spring onion greens and cook for another minute.
🔸Serve hot over steamed rice or noodles.
🏵️Tips
For extra heat, add red chili flakes or sliced red chilies to the stir-fry.
Garnish with toasted sesame seeds for added crunch and flavor.
Swap chicken breast with chicken thighs for a juicier texture.
🏵️Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
🏵️Enjoy the bold and delicious flavors
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