Mongolian Chicken

Sunday nights always seem to sneak up on me. One minute it's Friday evening, and the next I'm wondering where the weekend disappeared to and trying to mentally prepare for Monday morning.

 This was the perfect Sunday night meal—quick to make, simple, and packed with flavor. It has all the sweet and savory notes you'd expect from Mongolian beef, but using chicken somehow made it feel a little lighter while still being just as satisfying.

I really enjoyed this recipe, but not every good recipe earns a permanent spot in the rotation. While I'd happily make it again, it didn't quite have that "I can't wait to make this again" factor that lands a recipe in my favorites collection. Still, if you're looking for an easy weeknight dinner with classic Mongolian-inspired flavors, this one is definitely worth trying.

Mongolian Chicken

Recipe from Small Town Woman

Serves 4

• 1¼ lbs boneless skinless chicken breasts cut into thin bite-size pieces
• ⅓ cup cornstarch
• 2-3 tablespoons vegetable oil
• 1 medium yellow onion cut in 8-10 wedges
• Sauce Ingredients
• 1½ teaspoon sesame oil
• 1 tablespoon fresh grated ginger
• 3 cloves garlic minced
• 1 tablespoon rice vinegar
• ½ cup low sodium soy sauce
• ½ cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup chicken broth or water
• 1-2 pinches red pepper flakes optional
• 4 green onions cut in ¾ inch segment

Combine the chicken and cornstarch in a large zipper bag. Shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown. If necessary, work in batches, adding more oil when needed. Plate the chicken.

Heat 1 tablespoon of oil over medium-high heat in the same skillet. Cook the onion for 2 minutes, stirring several times. Add the onion to the plate with the chicken.

Reduce the heat to medium-low and add the sesame oil. Add the ginger and garlic and cook for 1 minute, stirring constantly. Add the rice vinegar, soy sauce, and brown sugar, stirring to combine.

In a separate bowl, whisk together the chicken broth and cornstarch. Whisk it into the skillet and cook until slightly thickened. If desired, add red pepper flakes. Add the cooked chicken and onions back to the skillet. Top with the green onions and serve promptly.