Sweet and Spicy Mongolian Chicken

Ingredients

• 12 oz chicken thighs, boneless skinless
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp gochujang (or chili paste)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp cornstarch
• 2 tbsp water
• 1 tbsp neutral oil
• 3 scallions, sliced
• 2 cups cooked white or jasmine rice

Instructions

1. 1

   Prep (10 minutes): Cut chicken into bite-size pieces. Mince garlic, grate ginger, slice scallions. In a small bowl, whisk soy sauce, brown sugar, honey, garlic, ginger, gochujang, and rice vinegar until the sugar dissolves.

2. 2

   Cook (16 minutes): Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, about 6–8 minutes.

3. 3

   Cook (16 minutes): Pour in the sauce mixture and bring to a simmer. Stir and simmer until glossy and thickened, about 6–7 minutes.

4. 4

   Cook (16 minutes): Whisk cornstarch with water, then stir into the skillet. Cook 30–60 seconds more until the sauce clings to the chicken.

5. 5

   Serve: Spoon chicken over rice and top with scallions.