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close up top view of mongolian chicken serve over a bowl of rice
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5 from 36 votes

Healthy Mongolian Chicken Recipe

Tender and juicy chicken pieces cooked in a sweet and savory sauce, then served over cooked rice. Ready in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Low Fat
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

Ingredients

  • 1.5 pound boneless skinless chicken breast thinly sliced into 1-2 inch strips
  • 1/4 cup cornstarch or gluten-free flour
  • 2 tablespoons vegetable oil
  • 4 green onions thinly sliced on the diagonal
  • 1 teaspoon sesame seeds
  • Salt and pepper
  • 2-3 garlic cloves pressed

Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/2 cup water or chicken stock
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon red pepper flakes or to taste
  • 1 tablespoon rice vinegar
  • 2 teaspoons vegetable oil or sesame oil
  • cooked rice optional to serve

Instructions

  • Add the 1.5 pound boneless skinless chicken breast pieces to a large Ziploc bag together with Salt and pepper, and 1/4 cup cornstarch . Seal and mix through the bag to evenly coat the chicken.
  • Heat 2 tablespoons vegetable oil in a large frying pan over medium-high heat.
  • Add chicken in a single layer and cook until golden and cooked through, around 8 minutes. Add 2-3 garlic cloves (pressed) and cook for 1-2 more minutes until garlic is cooked through.
    cooked chicken strips in apan
  • Meanwhile, in a small bowl combine all sauce ingredients. (1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/2 cup water, 1 tablespoon freshly grated ginger, 1/4 teaspoon red pepper flakes, 1 tablespoon rice vinegar, 2 teaspoons vegetable oil)
  • Pour the sauce over the cooked chicken into the pan and stir to coat It should take about 2-3 minutes to thicken.
    chicken and sauce cooked in pan with green onion garnish
  • Stir in the 4 green onions (sliced) and sprinkle with 1 teaspoon sesame seeds.
  • Serve immediately over cooked rice and enjoy!
    close up top view of mongolian chicken serve over a bowl of rice

Video

Notes

  • Chicken: I much prefer cooking with chicken breast because they are leaner. You may use boneless chicken thighs, which are much more tender, but the calorie count will vary.
  • Nutrition facts do not include the rice.

Nutrition

Calories: 395kcal | Carbohydrates: 29g | Protein: 38g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1267mg | Potassium: 749mg | Fiber: 1g | Sugar: 18g | Vitamin A: 208IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg