Vegan Gluten Free Mongolian Chicken
Total time30 min
Prep time15 min
Cook time15 min
4.8(4)
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp cornstarch, divided
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp vegetable oil, divided
For the sauce
- ⅓ cup tamari
- ⅓ cup packed brown sugar
- ½ cup water
- 1 tbsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tsp red pepper flakes
- 1 tbsp cornstarch
- 6 scallions, cut into 1-inch pieces (green parts only)
For serving
- cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, brown sugar, water, grated ginger, sesame oil, red pepper flakes, and 1 tbsp cornstarch until the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.
- 2
In a large bowl, toss the sliced chicken with 3 tbsp cornstarch, salt, and black pepper until every piece is evenly coated.
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