Oven Baked Mongolian Chicken
Oven Baked Mongolian Chicken is the perfect combo of sweet and savory. A very easy dish, made in one pan and baked instead of fried.
Servings 6
Calories 287kcal
Ingredients
- 6 boneless skinless chicken breasts
- 2 red onions cleaned and cut in half
Marinade:
- 1/2 cup brown sugar use less if you want
- 1/2 cup lite soy sauce
- 1/2 cup Water
- 2 tablespoons sesame oil
- 2 tablespoons rice wine
- 8-10 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon red pepper flakes
- 1 tablespoon onion powder
Optional:
- 1/4 cup green onions chopped
- 1 teaspoon sesame seeds
Instructions
- In a medium bowl, combine all "Marinade" ingredients and stir until sugar is dissolved.
- Add chicken to a large ziplock bag, or lay it on a very lightly oiled baking dish.
- Top the chicken with the marinade.
- If you are using a ziplock bag, close it and place it in the fridge. If you are using a baking dish, cover it with plastic wrap and transfer it to the fridge.
- Marinate the chicken for 1-8 hours, make sure you flip it at least once during this time so it marinates evenly.
- If you used a baking dish, remove it from fridge and let it stay at room temperature for one hour, before placing it into the hot oven. If you used a ziplock bag, 30-40 minutes at room temperature would be enough.
- Preheat oven to 425 degrees F.
- If you used a ziplock bag, add chicken to the baking dish and top it with the marinade.
- Add the halved onions to the baking dish.
- Baked uncovered in the hot oven for 15-18 minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer, the temperature in the thickest part of the breast, should be between 165-170 degrees F.
- Using a baster or spoon, pour the sauce mixture over the chicken 1 or 2 times while baking.
- For a crispy, brown top, turn the broiler on high for the final 5 minutes and broil the chicken until it is cooked through and extra browned on top. Watch it closely, so that it does not overcook and/or burn.
- Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Slice the chicken and top it with a few spoons of sauce from the pan. Then serve immediately with rice and steamed veggies.
- Garnish with green onions and sesame seeds.
- The chicken can be refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
- Enjoy!
Nutrition
Serving: 0g | Calories: 287kcal | Carbohydrates: 25g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1226mg | Potassium: 582mg | Fiber: 1g | Sugar: 19g | Vitamin A: 175IU | Vitamin C: 6.4mg | Calcium: 51mg | Iron: 1.4mg