Mongolian Chicken

Why You’ll Love This Recipe

Mongolian Chicken is a savory, slightly sweet, and garlicky stir-fry dish that features tender slices of chicken coated in a glossy, flavorful sauce. Inspired by classic Chinese takeout, it’s quick to make and perfect for a weeknight dinner. Served over steamed rice or noodles, it delivers restaurant-quality flavor at home with minimal effort.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts or thighscornstarchvegetable oilgarlicgingergreen onionssoy saucesugarwaterred pepper flakes (optional for heat)

directions

Cut the chicken into thin bite-sized strips and toss with cornstarch until evenly coated.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken in batches and cook until golden and crispy on the outside, about 4-5 minutes. Remove and set aside.

In the same pan, remove excess oil leaving about 1 tablespoon. Sauté minced garlic and ginger until fragrant, about 30 seconds.

Add soy sauce, sugar, and water. Stir to combine and bring to a simmer.

Let the sauce cook for 2-3 minutes until it thickens slightly.

Return the cooked chicken to the pan and toss to coat evenly in the sauce.

Stir in sliced green onions and optional red pepper flakes for added heat.

Serve hot over steamed rice or noodles.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use hoisin sauce in the glaze for added depth.

Add steamed broccoli or bell peppers for a veggie boost.

Swap chicken with tofu or beef for a different protein.

Top with sesame seeds for a crunchy finish.

Make it gluten-free by using tamari instead of soy sauce.

storage/reheating

Store Mongolian Chicken in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until warmed through.For longer storage, freeze for up to 2 months and thaw before reheating.

FAQs

What kind of chicken is best?

Boneless, skinless chicken thighs offer the most flavor, but breasts work well too.

Why use cornstarch?

Cornstarch gives the chicken a crispy exterior and helps the sauce cling better.

Can I make it ahead?

Yes, just reheat gently to preserve the texture.

Is Mongolian Chicken spicy?

Not by default, but red pepper flakes can add heat if desired.

What can I serve it with?

Steamed rice, jasmine rice, or noodles are ideal choices.

Can I air fry the chicken?

Yes, air frying at 400°F for 10-12 minutes can make a healthier crispy version.

Can I add vegetables?

Absolutely—broccoli, bell peppers, or snow peas complement it well.

Is this dish kid-friendly?

Yes, it’s mildly sweet and savory, but you can skip the spice.

Can I double the recipe?

Yes, double all ingredients and cook chicken in batches for best results.

Can I use honey instead of sugar?

Yes, honey adds a slightly different sweetness and works well as a substitute.

Conclusion

Mongolian Chicken brings together bold, comforting flavors in a quick and easy stir-fry that rivals your favorite takeout. With crispy chicken, a rich sauce, and a hint of garlic and ginger, it’s a dish the whole family will love. Try it once, and it may become a go-to in your weekly dinner rotation.

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