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A quick and flavorful Mongolian chicken stir-fry featuring tender marinated chicken thighs, charred onions, garlic, ginger, and a rich savory-sweet sauce served over rice.
method
- 1
Place the cut chicken thighs into a bowl and add the Shaoxing wine, a pinch of salt, and cornstarch. Mix thoroughly with your hands until evenly coated, then let marinate for at least 15 minutes.
- 2
Prepare the vegetables by cubing the onion and cutting the green onions into 2-inch pieces, separating the white parts from the greens.
- 3
In a small bowl, whisk together light soy sauce, dark soy sauce, brown sugar, water, and optional hoisin and oyster sauce until well combined; set aside.
- 4
Heat oil in a large pan or skillet over high heat. Add the marinated chicken and cook until nicely browned, then remove from the pan and set aside.
- 5
In the same pan, add the cubed onion and the white parts of the green onions. Sauté until lightly charred, then grate in the garlic and ginger and cook briefly until fragrant.
- 6
Return the browned chicken to the pan and pour in the sauce mixture. Stir and continue cooking until the sauce reduces and thickens into a glossy glaze.
- 7
Toss in the green onion greens, remove from heat, and serve immediately over warm steamed white rice.