Ingredients
- 3 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced fresh ginger
- 1 teaspoon chili garlic sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 cup chopped green onions
- Sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin sauce, ginger, rice vinegar, chili garlic sauce, fish sauce, cornstarch, and sesame oil. Set aside.
- Slice the chicken breasts into bite-sized pieces. Season with salt and pepper, then set aside.
- Heat a high-sided skillet or wok over medium heat. Add the olive oil and garlic. Cook for 1 minute or until fragrant, then remove the garlic from the pan and set it aside.
- Add the chicken to the pan and cook for 3-4 minutes, or until browned on all sides and cooked through. Transfer the chicken to a plate and keep warm.
- Add the chopped onion to the pan and cook for 2 minutes. Stir in the bell pepper and cook for an additional 1-2 minutes.
- Add the cooked chicken back to the pan and stir to combine with the vegetables.
- Pour the sauce over the chicken and vegetables, tossing to coat. Cook for an additional 2-3 minutes, tossing occasionally, to allow the sauce to thicken and caramelize.
- To serve, top the Mongolian chicken with sliced green onions and toasted sesame seeds, if desired.
Notes
- Serve this dish over steamed rice, quinoa, or noodles for a complete meal.
- If you prefer a spicier version, add extra chili garlic sauce or red pepper flakes to the sauce.
- For added crunch, garnish with chopped peanuts or cashews.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese, American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
