Mongolian Chicken


  • 3 boneless, skinless chicken breasts (about 1-1/2 pounds), thinly sliced
  • 1/3 cup + 2 teaspoons cornstarch, divided
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 2 teaspoons toasted sesame oil
  • 1/2 cup soy sauce
  • 1/3 cup chicken broth
  • 1/2 cup brown sugar
  • 1/2 cup green onions, cut into 1/2-inch pieces
  • Toasted sesame seeds, for garnish


  1. Place the sliced chicken and 1/4 cup cornstarch in a resealable plastic bag, and shake to coat evenly.
  2. Heat the vegetable oil in a large pan over high heat.
  3. Add the chicken to the pan in a single layer, and cook for 3-4 minutes per side or until browned (this will likely need to be done in batches).
  4. Remove the chicken from the pan and place on a plate lined with paper towels.
  5. In the same pan, add the garlic and ginger, and cook and stir for about 1 minute.
  6. Add the soy sauce, sesame oil, broth and brown sugar to the pan and bring to a simmer.
  7. Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water.
  8. Add the cornstarch to the sauce and bring to a boil, cooking for about 1 minute, or until just thickened.
  9. Add the chicken to the pan, toss to coat in sauce and heat through.
  10. Stir in the green onions.
  11. Serve over cooked rice topped with toasted sesame seeds, and alongside some steamed broccoli, if desired.

The original recipe for this delicious Asian-inspired dish can be found here.

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