I’ve tossed the rest of my leftover Halloween candy, walked some major laps and I’m totally ready to leave October in the dust. On to November, a month of rest before December is full of making butter tarts and eating cookies!
Always on a mission to make dinner easier, I made Mongolian Chicken but changed it up so it was much less time consuming.
Most recipes for Mongolian chicken or beef call for coating the meat first in flour or cornstarch then frying in small batches then tossing with sauce. This all seems like too much work for a typical weeknight dinner so I’ve chosen to pan sear the chicken then finish cooking it in the oven. While the chicken cooks in the sticky delicious sauce, I steam the broccoli, make some rice and call it done. My kind of dinner!
- ½ cup soy sauce
- ¾ cup brown sugar
- ½ tsp grated ginger
- 3 cloves garlic, grated
- ¼ cup water
- 1 tbsp cornstarch
- Olive or vegetable oil, enough so the chicken doesn't stick.
- 12 boneless skinless chicken thighs
- sliced green onions for garnish
- Preheat the oven to 400 degrees.
- Make the sauce by combining the soy sauce, brown sugar, ginger and garlic in a sauce pan over medium heat. In a small bowl stir together the water and cornstarch. Add the mixture to the sauce and continue cooking until thickened.
- In an oven proof skillet over medium high heat, add the oil and cook the chicken until browned on one side, about 4-5 minutes.
- Flip the chicken over and pour the sauce over top. Place the chicken (uncovered) in the oven to cook for 30-35 minutes.
- Garnish with green onions and serve.