Low Sodium Mongolian Chicken
Savor the bold flavors of your favorite takeout with this healthier twist on Mongolian Chicken—our Low Sodium Mongolian Chicken recipe is big on taste and easy on salt. Tender strips of cornstarch-coated chicken breast are seared to golden perfection, then coated in a luscious, low-sodium soy sauce-based glaze infused with garlic, ginger, brown sugar, and a touch of red pepper flakes for a sweet and spicy kick. Garnished with vibrant green onions and nutty sesame seeds, this dish delivers restaurant-quality flavor with just 15 minutes of prep and cooking time, making it perfect for a quick weeknight dinner. Pair it with steamed veggies or fluffy white rice for a complete, guilt-free meal that doesn’t sacrifice on flavor.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 0.25 cup cornstarch
- 3 tablespoons olive oil
- 0.25 cup low-sodium soy sauce
- 0.25 cup water
- 0.25 cup dark brown sugar
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 0.5 teaspoon red pepper flakes
- 3 green onions, sliced
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon sesame seeds
Instructions
Begin by trimming the fat from the chicken breast and slicing it into thin strips about 1/4 inch thick.
Place the chicken strips in a large bowl and sprinkle the cornstarch over the top, tossing well to ensure each piece is evenly coated. Set aside.
In a medium saucepan, combine the low-sodium soy sauce, water, dark brown sugar, minced ginger, minced garlic, and red pepper flakes. Stir the mixture well and bring to a simmer over medium heat.
Reduce the heat to low and allow the sauce to thicken slightly, stirring occasionally. This should take about 5 minutes.
In a large skillet, heat the olive oil over medium-high heat until hot.
Add the cornstarch-coated chicken to the skillet in a single layer, cooking in batches if necessary. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through.
Once the chicken is cooked, remove it from the pan and set it on a paper towel-lined plate to drain any excess oil.
Pour any excess oil from the skillet and return it to the heat. Add the cooked chicken to the skillet and pour the prepared sauce over the top.
Toss the chicken in the sauce until evenly coated and the sauce has thickened to your desired consistency.
Add the sliced green onions and freshly ground black pepper to the skillet, tossing to combine with the chicken.
Transfer the Low Sodium Mongolian Chicken to a serving dish, sprinkle with sesame seeds, and serve immediately.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 58.8 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1465 mg | 31% | |
*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.
