Mongolian Chicken Thighs
Mongolian Chicken Thighs deliver a tasty blend of savory, sweet, and slightly tangy flavors, making it a perfect weeknight dinner served over rice.
Ingredients
For the Chicken
- 4 pieces boneless chicken thighs Substitute with boneless chicken breasts for a leaner option.
- Salt and pepper To taste
For the Sauce
- 3 tablespoons soy sauce Use low-sodium for a healthier twist.
- 2 tablespoons hoisin sauce Substitute with equal parts soy sauce and peanut butter, mixed with a bit of honey.
- 1 tablespoon brown sugar Honey or maple syrup can be used as a sweetener.
- 2 cloves garlic, minced Increase to 4 cloves for a richer taste.
- 1 teaspoon ginger, minced Optional: Add more for extra flavor.
- 1 tablespoon vegetable oil For cooking.
To Serve
- Cooked rice To serve over.
- Green onions For garnish.
Instructions
Preparation
- In a bowl, mix together the soy sauce, hoisin sauce, brown sugar, minced garlic, and minced ginger to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
Cooking
- Heat the vegetable oil in a skillet over medium-high heat until hot.
- Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook until browned and cooked through, about 5-7 minutes per side.
- Pour the reserved marinade into the skillet and bring it to a simmer, allowing it to thicken slightly while stirring.
- Season the dish with salt and pepper to taste. Serve the chicken over rice and garnish with green onions.
Notes
Tip: Use a meat thermometer for perfectly cooked chicken (internal temperature of 165°F/75°C).