Sheet Pan Mongolian Chicken Thighs Recipe with Vegetables
An easy Mongolian chicken recipe cooked with vegetables on a sheet pan
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Chinese
Keyword: Mongolian Chicken Thighs, Sheet Pan Mongolian Chicken
Servings: 8
Calories: 297kcal
Author: Alea Milham
Ingredients
Mongolian Chicken Ingredients:
2poundsof boneless/skinless chicken thighs
1/2cupsoy sauceor coconut aminos to make this dish gluten-free
2/3cupcoconut sugaror brown sugar or another sugar substitute
2teaspoonsginger
1teaspoongarlic powder
1teaspoonred pepper flakes
Vegetable Ingredients:
4cupsbroccoli florets
1head of cauliflowercut into florets
2carrotsthinly sliced
1red peppercut in thin strips
3tablespoonsolive oil
1/2teaspoonginger
1/2teaspoongarlic powder
1/2teaspoononion powder
Ingredients needed to finish the sauce:
1/4cupof water
1tablespooncornstarch
Optional Ingredients:
2tablespoonssesame seeds
1green onionthinly sliced
Instructions
Preheat oven to 425 degrees.
Add the soy sauce, coconut sugar, ginger powder, garlic powder, and red pepper flakes to a 2-cup liquid measuring cup or small bowl. Stir to combine.
Place the chicken thighs in a gallon-size plastic bag or in a large dish. Pour 1/2 half of the Mongolian Sauce over the chicken. (Reserve the rest of the sauce for serving). Toss the chicken to ensure all pieces are evenly coated with the sauce.
Place the chopped vegetables on the sheet pan. Drizzle the olive oil over the vegetables then toss to evenly coat the vegetables with the oil. Sprinkle the ginger, garlic powder, and onion powder over the vegetable. Toss to coat.
Place the chicken thighs on top of the vegetables.
Place the sheet pan in the oven and cook at 425 for 30 minutes or until the chicken thighs are cooked through and reach an internal temperature of 165 degrees.
While the thighs are cooking, whisk the cornstarch into the water. Mix to thoroughly blend.
Add the remaining Mongolian sauce to a saucepan. Stir the cornstarch mixture into the sauce. Cook over medium heat until it reaches a boil. Then simmer over low heat for 1 - 2 minutes until it thickens.
When the chicken and vegetables are done cooking, plate it over rice or cauliflower rice and drizzle the Mongolian Sauce over the chicken and vegetables. Then top with sliced green onions and sesame seeds if you with.