Mongolian Chicken with Vegetables
Savory Mongolian Chicken Stir-Fry with Colorful Vegetables
Ingredients:
1 lb boneless, skinless chicken thighs, thinly sliced
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 carrot, julienned
1 small broccoli crown, cut into florets
3 green onions, sliced
3 cloves garlic, minced
1 teaspoon ginger, minced
For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1/4 cup water
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Directions:
Toss sliced chicken with 2 tablespoons cornstarch until evenly coated. Set aside.
In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, water, sesame oil, and slurry. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in batches and sear until golden and cooked through, about 5-6 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon oil. Add garlic, ginger, and stir-fry for 30 seconds.
Add bell peppers, carrots, and broccoli. Stir-fry for 3-4 minutes until crisp-tender.
Return chicken to the pan and pour in the sauce. Toss everything together and cook for 2-3 more minutes until the sauce thickens and evenly coats the chicken and vegetables.
Sprinkle green onions over the top before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 375 kcal | Servings: 4 servings
#asianinspired #stirfryrecipes #easychickendinner #weeknightmeals #healthydinnerideas #glutenoptional #broccolilover #mongolianchicken #homecookingdaily #flavorpacked #mealprepideas #hoisinsauce #chickenrecipes #takeoutfakeout #gingergarlic #soybasedsauce #quickdinners #colorfulmeals #veggiefriendly #ricepairing
Dinner dreams do come true! This Mongolian Chicken Stir-Fry is full of flavor, loaded with vibrant veggies, and ready in just 35 minutes!
Mongolian Chicken with Vegetables
Savory Mongolian Chicken Stir-Fry with Colorful Vegetables
Ingredients:
1 lb boneless, skinless chicken thighs, thinly sliced
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 carrot, julienned
1 small broccoli crown, cut into florets
3 green onions, sliced
3 cloves garlic, minced
1 teaspoon ginger, minced
For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1/4 cup water
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Directions:
Toss sliced chicken with 2 tablespoons cornstarch until evenly coated. Set aside.
In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, water, sesame oil, and slurry. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in batches and sear until golden and cooked through, about 5-6 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon oil. Add garlic, ginger, and stir-fry for 30 seconds.
Add bell peppers, carrots, and broccoli. Stir-fry for 3-4 minutes until crisp-tender.
Return chicken to the pan and pour in the sauce. Toss everything together and cook for 2-3 more minutes until the sauce thickens and evenly coats the chicken and vegetables.
Sprinkle green onions over the top before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 375 kcal | Servings: 4 servings
#asianinspired #stirfryrecipes #easychickendinner #weeknightmeals #healthydinnerideas #glutenoptional #broccolilover #mongolianchicken #homecookingdaily #flavorpacked #mealprepideas #hoisinsauce #chickenrecipes #takeoutfakeout #gingergarlic #soybasedsauce #quickdinners #colorfulmeals #veggiefriendly #ricepairing
Dinner dreams do come true! This Mongolian Chicken Stir-Fry is full of flavor, loaded with vibrant veggies, and ready in just 35 minutes! 🍗🥦🍜
