Ingredients
For the Marinade:
- 1 1/2 pounds boneless skinless chicken thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 cup green onions sliced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup water
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water cornstarch slurry
For Garnish:
- Sesame seeds optional
- Sliced green onions optional
Instructions
Marinade:
- In a bowl, combine thinly sliced chicken thighs with soy sauce, hoisin sauce, oyster sauce, and cornstarch. Allow the chicken to marinate for at least 15 minutes.
Stir-Fry:
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and grated ginger to the hot oil, sautéing for about 30 seconds until fragrant.
- Add the marinated chicken to the wok, stir-frying until it is browned and cooked through.
- Incorporate sliced green onions into the stir-fry, cooking for an additional minute.
- In a small bowl, whisk together soy sauce, hoisin sauce, water, brown sugar, and rice vinegar. Pour this sauce mixture over the chicken, stirring to coat evenly.
- Drizzle the cornstarch slurry into the wok, continuing to stir until the sauce thickens.
Garnish and Serving:
- Garnish the Mongolian Chicken with sesame seeds and sliced green onions if desired.
- Serve the flavorful Mongolian Chicken over rice or noodles, savoring the savory, slightly sweet, and tangy combination of flavors.