...
Go Back
–+ servings
A serving of high protein mongolian chicken in a dark bowl, coated in a glossy soy-ginger sauce and garnished with sliced green onions and sesame seeds.

Quick High Protein Mongolian Chicken

myrecipe
Recreate your favorite Chinese-American takeout at home with this healthier, protein-packed Mongolian Chicken. Features incredibly tender chicken in a sticky, savory-sweet sauce, all ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian, Chinese-American
Servings 4 servings
Calories 450 kcal

Equipment

  • Large Skillet or Wok
  • Medium bowl
  • Slotted spoon

Ingredients
  

Chicken:

  • 1 lb chicken breast, cut into small chunks
  • 1 tbs olive oil
  • 4 tbs cornstarch

Sauce:

  • 1/2 cup low sodium soy sauce
  • 1 large shallot, minced
  • 2 tsp ginger paste
  • 3 cloves garlic, minced
  • 2 tbs honey
  • 1 tsp sesame oil
  • 1 tsp red pepper flakes optional

Instructions
 

Prep and Velvet the Chicken

  • Slice the chicken breast against the grain into uniform, bite-sized chunks. For easier slicing, you can freeze the chicken for 15-20 minutes beforehand.
  • Place the chicken chunks in a medium bowl, sprinkle with cornstarch, and toss until every piece is evenly coated. This 'velveting' step is key for a crispy exterior and juicy interior.

Cook the Chicken

  • Heat olive oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the coated chicken in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
  • Cook the chicken for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken with a slotted spoon and set it aside on a plate.

Create the Mongolian Sauce

  • In the same pan, combine all sauce ingredients: low-sodium soy sauce, minced shallot, ginger paste, minced garlic, honey, sesame oil, and optional red pepper flakes.
  • Whisk the sauce together and bring to a simmer over medium heat. Stir constantly as it heats, and let it bubble for 3-5 minutes until it thickens and becomes glossy.

Combine and Serve

  • Return the cooked chicken to the pan with the thickened sauce. Gently toss to ensure every piece is generously coated.
  • Allow the chicken and sauce to cook together for 1-2 more minutes to meld the flavors. Remove from heat and serve immediately.

Notes

Pro Tip: For easier slicing, place the chicken breast in the freezer for 15-20 minutes before cutting it into chunks.
Variations: For a gluten-free version, swap the soy sauce for Tamari or coconut aminos. For a low-carb option, replace honey with a sugar-free liquid sweetener and serve with cauliflower rice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium-low heat for the best texture.
Slow Cooker Method: Place the cornstarch-coated chicken in the slow cooker. Whisk sauce ingredients together and pour over the chicken. Cook on low for 4-5 hours or on high for 2-3 hours.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 35gFat: 18gSaturated Fat: 3gCholesterol: 95mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 15gVitamin A: 50IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg
Keyword stir fry, takeout
Tried this recipe?Let us know how it was!