Low Sodium Mongolian Chicken
Delight your taste buds with this flavorful and guilt-free Low Sodium Mongolian Chicken recipe, a healthier twist on the classic takeout favorite. Tender, cornstarch-coated chicken strips are pan-seared to golden perfection and tossed in a rich, homemade sauce made with low-sodium soy sauce, dark brown sugar, fresh garlic, and a hint of ginger. The balance of sweet and savory flavors is elevated by a touch of red pepper flakes for subtle heat and finished with fresh green onions and sesame seeds for added texture and visual appeal. Ready in just 30 minutes, this quick and easy dish satisfies your cravings without the excess sodium, making it a perfect option for a wholesome weeknight dinner. Serve it over steamed rice or sautéed vegetables for a complete, delicious meal!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Begin by trimming the fat from the chicken breast and slicing it into thin strips about 1/4 inch thick.
Step 2
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.
Step 3
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.
Step 4
Reduce the heat to low and allow the sauce to thicken slightly, stirring occasionally. This should take about 5 minutes.
Step 5
In a large skillet, heat the olive oil over medium-high heat until hot.
Step 6
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.
Step 7
Once the chicken is cooked, remove it from the pan and set it on a paper towel-lined plate to drain any excess oil.
Step 8
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.
Step 9
Toss the chicken in the sauce until evenly coated and the sauce has thickened to your desired consistency.
Step 10
Add the sliced green onions and freshly ground black pepper to the skillet, tossing to combine with the chicken.
Step 11
Transfer the Low Sodium Mongolian Chicken to a serving dish, sprinkle with sesame seeds, and serve immediately.
Nutrition Facts
| Serving size | (756.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1538.5 |
| Total Fat 63.7g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 385.6mg | 0% |
| Sodium 2353.0mg | 0% |
| Total Carbohydrate 85.4g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 58.8g | |
| Protein 152.0g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 162.1mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1465.2mg | 0% |
Source of Calories