Mongolian Chicken

There’s something about a quick, tasty dish that brings everyone to the table, and for me, that dish is Mongolian Chicken. I remember the first time I tried it — the sweet and savory sauce clinging to the tender chicken stirred over steaming rice. It was a weeknight, and I was tired after a long day, but the aroma wafting through the kitchen brought all the family members together. The beauty of Mongolian Chicken is that it’s not just about the flavors; it’s about the memories created while cooking and enjoying it together. Whether it’s a casual family dinner or a gathering with friends, this recipe always shines.

Ingredients to Make Mongolian Chicken

The heart of Mongolian Chicken lies in its fresh, quality ingredients. Each component plays a vital role, creating a harmonious blend of flavors and textures. From the succulent chicken to the crunchy broccoli, every bite is a burst of deliciousness.

• 1 lb boneless skinless chicken thighs, chopped – Tender and juicy, they form the base of our dish.
• 3 tbsp tapioca flour – Helps to create a crisp exterior on the chicken.
• 1/4 tsp sea salt – Enhances the flavors of the dish.
• 1/4 tsp black pepper – Adds a touch of heat.
• 3 tbsp avocado oil – Used for frying; it has a high smoke point and a light flavor.
• 1 large crown broccoli, chopped into florets – Provides a crunch and bright color.
• 3 cloves garlic, minced – Adds profound flavor and aroma.
• 1 tbsp fresh ginger, grated – Offers a zesty kick.
• 2 green onions, chopped – Adds freshness and a mild onion flavor.
• 1/3 cup coconut aminos – A savory sauce that’s a perfect alternative to soy sauce.
• 3 tbsp water – Used to adjust the consistency of the sauce.
• 2 tbsp cider vinegar – Adds a tangy brightness.

Step by Step Guide for Mongolian Chicken

Cooking Mongolian Chicken is a delightful experience that brings out your inner chef. The aromas fill the kitchen, and each step is rewarding. Let’s dive into the process of creating this delicious dish.

1. Begin by chopping the chicken thighs into bite-sized pieces. It’s crucial to have uniform pieces for even cooking. Sprinkle them generously with tapioca flour. I find it works best to do this on the same cutting board to minimize mess. Use your hands to toss the chicken until it’s well-coated; this will help create a nice crisp when cooking.
2. Next, heat the avocado oil in a large non-stick skillet over medium-high heat. You want the skillet hot enough that it sizzles when you add the chicken. Once the oil is shimmering, gently add the chicken pieces. Make sure they are spaced out to avoid steaming and allow them to brown properly.
3. After about three minutes, resist the urge to stir. Let the chicken brown untouched. This is key for achieving that gorgeous golden color. Once browned, stir well and continue cooking until the chicken is nearly cooked through, which should take an additional two minutes.
4. Next, add in the chopped broccoli, garlic, ginger, and green onions. Stir to combine everything well. The colors will brighten as the broccoli starts to soften. This is where the magic happens!
5. Pour in the coconut aminos, water, and cider vinegar. Mix everything thoroughly to ensure the sauce coats all the ingredients. Cover the skillet and allow it to cook for about one to two minutes. This will steam the broccoli just enough to keep its vibrant color and crunchy texture.
6. After a couple of minutes, remove the lid. Continue cooking at a full boil while stirring occasionally. You want the sauce to thicken and the chicken to finish cooking, which should take about three to five more minutes. Look for the chicken to be cooked through and the sauce to be glossy.
7. Finally, once everything looks beautifully cooked and thickened, remove the skillet from the heat. Serve your delicious Mongolian Chicken with your choice of sides. I love pairing it with steamed rice or quinoa for a complete meal.

Helpful Hints

When making Mongolian Chicken, these tips will help you enhance the cooking experience and ensure a delightful dish.

• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze Mongolian Chicken for up to a month. Just reheat in a skillet until warm.
• Pairing: This dish pairs wonderfully with steamed rice or quinoa for a complete meal.
• Adjust Spice: If you prefer a bit of heat, consider adding red pepper flakes or Sriracha to the sauce.
• Use Thighs: Feel free to use chicken breast if you prefer a leaner option, but thighs offer more flavor.

Side Dish Ideas for Mongolian Chicken

When it comes to enjoying Mongolian Chicken, the right side dishes can elevate the meal even further. Here are some fantastic options to serve alongside:

• Steamed Rice: A classic choice that soaks up the delicious sauce.
• Quinoa: A great alternative to rice, offering a nutty flavor and added protein.
• Asian Slaw: A refreshing, crunchy side that contrasts beautifully with the savory chicken.
• Stir-Fried Vegetables: Add some variety with a colorful mix of bell peppers, carrots, and snap peas.
• Garlic Noodles: Simple yet flavorful, these noodles pair well with the dish.
• Spring Rolls: For a fun appetizer, serve crispy spring rolls alongside your chicken.

FAQ

Conclusion

Mongolian Chicken is a delightful dish that brings warmth and flavor to any meal. Its quick preparation and unforgettable taste make it a go-to for busy weeknights or special gatherings. I encourage you to try this recipe and savor the deliciousness yourself. Cooking is a journey, and this recipe will surely become a cherished part of yours!

Mongolian Chicken

The ultimate comfort food, Mongolian Chicken is a quick and easy weeknight dinner packed with flavor. Succulent chicken thighs, tender veggies, and a savory sauce come together in just thirty minutes. This dish is bound to satisfy all your cravings, making it a must-try tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken thighs chopped
• 3 tbsp tapioca flour
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 3 tbsp avocado oil
• 1 large crown broccoli chopped into florets
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 green onions green onions chopped
• 1/3 cup coconut aminos
• 3 tbsp water
• 2 tbsp cider vinegar

Equipment

• Wooden Spoon
• Grater
• Large Pot
• Skillet
• Chef's Knife

Method

 

1. Begin by chopping the chicken thighs into bite-sized pieces. It’s crucial to have uniform pieces for even cooking. Sprinkle them generously with tapioca flour. I find it works best to do this on the same cutting board to minimize mess. Use your hands to toss the chicken until it's well-coated; this will help create a nice crisp when cooking.
2. Next, heat the avocado oil in a large non-stick skillet over medium-high heat. You want the skillet hot enough that it sizzles when you add the chicken. Once the oil is shimmering, gently add the chicken pieces. Make sure they are spaced out to avoid steaming and allow them to brown properly.
3. After about three minutes, resist the urge to stir. Let the chicken brown untouched. This is key for achieving that gorgeous golden color. Once browned, stir well and continue cooking until the chicken is nearly cooked through, which should take an additional two minutes.
4. Next, add in the chopped broccoli, garlic, ginger, and green onions. Stir to combine everything well. The colors will brighten as the broccoli starts to soften. This is where the magic happens!
5. Pour in the coconut aminos, water, and cider vinegar. Mix everything thoroughly to ensure the sauce coats all the ingredients. Cover the skillet and allow it to cook for about one to two minutes. This will steam the broccoli just enough to keep its vibrant color and crunchy texture.
6. After a couple of minutes, remove the lid. Continue cooking at a full boil while stirring occasionally. You want the sauce to thicken and the chicken to finish cooking, which should take about three to five more minutes. Look for the chicken to be cooked through and the sauce to be glossy.
7. Finally, once everything looks beautifully cooked and thickened, remove the skillet from the heat. Serve your delicious Mongolian Chicken with your choice of sides. I love pairing it with steamed rice or quinoa for a complete meal.

Notes

• Tip 1: You can replace tapioca flour with cornstarch, all-purpose flour, or gluten-free all-purpose flour.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!