The hardest part of this meal is cutting the chicken, broccoli, and making the rice. Seriously. It is very simple. When my daughter was making dinner she thought at first it was going to be too much but in the end she said how easy it really was.
Mongolian Beef is generally served as thin sliced beef in a brown sauce made of dark brown sugar, soy, ginger, and garlic . This Mongolian chicken however is made with a brown sauce of brown sugar, soy sauce, and sesame oil, with ginger and garlic. Similar yet a bit different.
This was so delicious! Both kids ate two helpings. That in our book is a win. The sauce was tangy yet sweet and the broccoli pared well with the chicken. Don’t like broccoli or have other vegetables you want to use? Give it a try!
Tip: To easily slice the chicken place it in the freezer for 15 minutes before slicing. You can slice the breast in nice thin slice that way. Otherwise you may wish to cube the chicken.
- 1 1/2 pounds, chicken breast thinly sliced
- 1/4 cup + 2 teaspoons cornstarch, divided
- 3 tablespoons vegetable oil
- 3 cloves garlic, finely minced
- 1/2 teaspoon powdered ginger
- 1 tablespoon toasted sesame oil
- 1 cup soy sauce
- 2/3 cup water
- 1 cup dark brown sugar (or regular brown sugar with 1 tablespoon molasses)
- broccoli crowns, 2 large cut into florets
- green onions for garnish, if desired
- black pepper to taste
Place the chicken and 1/4 cup cornstarch in bowl and mix well.
Heat the vegetable oil in a large pan over high heat
Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
Remove the chicken from the pan and place on a plate lined with paper towels
Add the soy sauce, garlic, ginger, sesame oil, water and brown sugar (if using molasses also add at this time) to the pan and bring to a simmer.
- While sauce is coming to a simmer microwave broccoli and 1/2 cup water in a microwave safe bowl covered to steam broccoli. Mine was 5 minutes before it reached our desired tenderness.
Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water until the cornstarch has melted. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
Add the chicken, broccoli, and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.