Mongolian Chicken

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

16 oz boneless skinless chicken thighs (cut into bite-sized chunks)

1 tbsp shaoxing wine

½ tsp salt

1 tbsp cornstarch

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tsp dashi powder

3 tbsp water

1½ tbsp sugar

1 medium onion (cut into thick chunks)

3 scallions (cut into ½-inch pieces (whites and greens separated)

Steamed rice

Directions

Place the cubed chicken thighs in a bowl and marinate with Shaoxing wine, salt, and cornstarch for 15 minutes.

While the chicken marinates, combine dark soy sauce, light soy sauce, dashi powder, water, and sugar in a bowl and mix thoroughly.

Heat a pan with oil over medium-high heat. Add the chicken and cook for about 5 minutes until lightly browned and mostly cooked through. Remove and set aside.

In the same pan, add the onions and scallion whites. Cook until slightly charred and fragrant.

Add the chicken back into the pan along with the sauce. Stir and cook until the sauce thickens and coats the chicken evenly.

Finish by adding the scallion greens and cook just until wilted.

Serve the Mongolian Chicken over a fresh bowl of rice, or enjoy it on its own.

Nutrition

• Calories: 36 kcal
• Total Fat: 20 g
• Total Carbohydrate: 13 g
• Protein: 33 g