Low Fat Mongolian Chicken
Satisfy your takeout cravings with this healthier twist on a classic—Low Fat Mongolian Chicken! This quick and easy recipe transforms tender chicken breast into a flavorful masterpiece, coated in a velvety sauce made with low-sodium soy sauce, hoisin, garlic, ginger, and a touch of brown sugar for the perfect balance of savory and sweet. Lightly coated in cornstarch and pan-seared with minimal vegetable oil, this dish skips the heavy frying but delivers all the bold, indulgent taste you love. Finished with vibrant green onions, a sprinkle of sesame seeds, and a hint of spice from red chili flakes, it's ideal for serving over steamed rice or alongside fresh vegetables. Ready in just 30 minutes, this guilt-free Mongolian chicken is perfect for busy weeknights while staying friendly to your waistline!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons cornstarch
- 2 teaspoons vegetable oil
- 0.25 cup low-sodium soy sauce
- 0.25 cup water
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 0.5 teaspoon red chili flakes
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into thin bite-sized pieces.
In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until the chicken is evenly coated.
In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat.
Add the chicken to the skillet in a single layer and cook until golden brown and cooked through, about 3-4 minutes per side. You may need to do this in batches to avoid overcrowding the pan.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Lower the heat to medium and add the low-sodium soy sauce, water, hoisin sauce, brown sugar, and red chili flakes. Stir to combine and bring to a simmer.
Return the chicken to the skillet, stirring to coat in the sauce. Let it cook for another 2-3 minutes until the sauce thickens slightly and the chicken is heated through.
Stir in the sliced green onions and remove the skillet from heat.
Transfer to a serving dish, sprinkle sesame seeds on top, and serve immediately, ideally over steamed rice or with a side of vegetables.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 27.1 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
