Everyone at home was a fan of this dish, so I'm thinking of making twice as much next time

Mongolian Chicken is one of those dishes that instantly transports you to your favorite Asian restaurant, but it’s surprisingly simple to make right at home. The origins of this dish are actually American-Chinese rather than traditionally Mongolian, often featuring a delightful combination of tender chicken, crispy vegetables, and a sauce that's the perfect balance of sweet and savory. It’s a fantastic weeknight meal that feels special yet comes together quickly, which is a lifesaver for those of us balancing busy workdays and a love for cooking.

This Mongolian Chicken pairs incredibly well with some fluffy white rice, which soaks up all that delicious sauce. For a pop of color and added nutrition, serve it alongside steamed broccoli or a quick bok choy stir-fry. If you’re looking to make the meal even more special, consider adding some spring rolls or potstickers on the side. And don’t forget to sprinkle some sesame seeds and chopped green onions on top for that final touch!

Servings: 4

1 lb chicken breast, thinly sliced
2 tbsp cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1 inch ginger, minced
1/2 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1/2 tsp red pepper flakes
1/4 cup green onions, sliced
Sesame seeds for garnish

1. Toss the thinly sliced chicken with cornstarch in a bowl until every piece is evenly coated.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and crispy, about 3-4 minutes each side. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.

4. Pour in the soy sauce, water, and brown sugar, stirring to combine. Let it simmer for a couple of minutes until the sauce starts to thicken.

5. Return the chicken to the skillet, tossing to coat it evenly with the sauce. Let it cook for another 2-3 minutes, or until the chicken is heated through and the sauce has reached your desired consistency.

6. Sprinkle the red pepper flakes and sliced green onions over the top. Stir well to combine everything.

7. Serve hot, garnished with sesame seeds and additional green onions if desired.

For those who prefer a spicier kick, add some sliced red chilies or a dash of sriracha to the sauce. If you’re not a fan of chicken, this recipe works wonderfully with beef or tofu as well. And if you’re watching your sodium intake, consider using a low-sodium soy sauce or even a tamari sauce for a gluten-free version. Don’t be afraid to throw in extra veggies like bell peppers or snap peas to make it even heartier!