Mongolian Chicken
A warm and comforting dish of tender chicken breast stir-fried with colorful vegetables in a sweet and savory sauce, perfect for family dinners.
Ingredients
For the Chicken and Marinade
- 1 lb chicken breast, sliced This is the star of the show; tender and juicy chicken is what we want!
- 1/4 cup soy sauce This is essential for that savory depth.
- 1/4 cup brown sugar This balances the saltiness of the soy sauce perfectly.
- 1 tablespoon sesame oil It brings a nutty aroma that enhances the overall flavor.
- 1 tablespoon cornstarch For thickening the sauce; trust me, it makes a difference!
- 3 cloves garlic, minced You can never go wrong with garlic; it adds so much flavor!
- Salt and pepper to taste Salt and pepper to taste Always adjust it to your preference.
For the Vegetables
- 1 cup broccoli florets Gives a nice crunch and adds a lovely green color.
- 1 piece bell pepper, sliced You can use any color you like; they add sweetness.
- 1 piece carrot, sliced For that extra sweetness and beautiful color contrast.
For Garnish
- to taste Green onions These add a pop of color and freshness at the end.
Instructions
Preparation
- In a good-sized bowl, combine the soy sauce, brown sugar, sesame oil, cornstarch, and minced garlic. Give it a good whisk until everything is nice and mixed.
- Add the sliced chicken to the marinade and make sure it’s fully coated. Let it sit for about 15-30 minutes.
- While the chicken is marinating, wash and slice your broccoli, bell pepper, and carrot.
Cooking
- Heat a large skillet over medium-high heat until nice and hot.
- Add the marinated chicken to the skillet and cook for about 5-7 minutes, stirring occasionally until golden brown and cooked through.
- Add the sliced vegetables to the skillet and cook for another 5 minutes, or until the veggies are just tender.
- Taste the stir-fry and sprinkle in salt and pepper to your liking.
- Plate it up, sprinkle with fresh green onions, and enjoy!
Notes
For perfect results, let the chicken marinate as long as possible. Serve with fluffy white rice, steamed dumplings, or a fresh salad. Leftovers can be stored in an airtight container in the fridge for about 3 days.