Try this delicious and quick Mongolian chicken recipe for a flavorful meal in no time! Marinated chicken, veggies, and a savory sauce create the perfect combination of sweet and spicy flavors.
What is Mongolian chicken?
This Mongolian Chicken Recipe combines crispy stir-fried chicken, onions, and scallions in an easy-to-make sweet and salty garlic ginger sauce. It takes less than 30 minutes to make and tastes much better than takeout. It is similar to Mongolian beef but made with tender, boneless, skinless chicken breasts or thighs and chicken broth.
Asian stir-fry dishes are always a hit at our house. They are quick to prepare, full of nature’s wholesome ingredients, and so delicious. You don’t have to have a wok to make great Asian food. A good heavy skillet right on the stovetop works just as well for my sesame chicken and beef chop suey.
Mongolian Chicken Ingredients
- For the main portion of the recipe, you need boneless skinless chicken breasts, cornstarch, vegetable oil, and yellow onion.
- For the sauce, you need sesame oil, grated ginger or ginger paste, garlic, rice vinegar, low-sodium soy sauce, brown sugar, cornstarch, chicken broth, red pepper flakes, and green onions.
How to make Mongolian Chicken
Start by combining the chicken and cornstarch in a large zipper bag. Then shake to coat. Next, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook until golden brown on both sides. If necessary, work in batches, adding more oil when needed. Then, plate the chicken and heat a little more oil over medium-high heat. Now cook the onion for a couple of minutes, stirring several times. Add the onion to the plate with the chicken.
Reduce heat to medium-low and add the sesame oil. Add the ginger and garlic and cook for a minute, stirring constantly. Then add the rice vinegar, soy sauce, and brown sugar, stirring to combine. In a separate small bowl, whisk together the chicken broth and cornstarch. Then, whisk it into the skillet and cook until slightly thickened. Add the cooked chicken and onions back to the skillet and toss to coat. Season with salt and pepper to taste, but remember that soy sauce is already salty. Finally, top with the green onions and serve promptly.
Recipe Tips
- Cut the chicken into thin bite-sized pieces to ensure it is cooked through and crispy. You can use chicken breasts or chicken thighs.
- The cornstarch step is quickly done in a large zipper bag, giving the chicken crispy authentic Asian restaurant flavor and crispy texture.
- Ginger paste works great for those times when fresh ginger is just not available at the market.
- If you want to add more veggies, try snow peas, mushrooms, zucchini, broccoli, carrots, and bell peppers.
- Think sriracha, red chili flakes, or sambal oelek to add a little kick.
- This recipe is best served promptly while the chicken is crisp and the vegetables are crisp tender.
What to serve with Mongolian Chicken
- White rice or brown rice
- Wonton soup
- Chicken lettuce wraps
- Crab rangoon
- Chinese noodles
- Pork dumplings
- Egg drop soup
- Classic egg rolls
- Hot and sour soup
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
More Stir-Fry Dishes
Mongolian Chicken
Ingredients
Mongolian Chicken
- 1 ¼ lbs boneless skinless chicken breasts cut into thin bite-size pieces
- ⅓ cup cornstarch
- 2-3 tablespoons vegetable oil
- 1 medium yellow onion cut in 8-10 wedges
Sauce Ingredients
- 1 ½ teaspoon sesame oil
- 1 tablespoon fresh grated ginger
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- ½ cup low sodium soy sauce
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup chicken broth or water
- 1-2 pinches red pepper flakes
- 4 green onions cut in ¾ inch segment
Instructions
- Combine the chicken and cornstarch in a large zipper bag. Shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown. If necessary, work in batches adding more oil when needed. Plate the chicken.
- Heat 1 tablespoon oil over medium-high heat in the same skillet. Cook the onion for 2 minutes, stirring several times. Add the onion to the plate with the chicken.
- Reduce heat to medium-low and add the sesame oil. Add the ginger and garlic and cook for 1 minute, stirring constantly. Add the rice vinegar, soy sauce, and brown sugar, stirring to combine.
- In a separate bowl, whisk together the chicken broth and cornstarch. Whisk it into the skillet and cook until slightly thickened. If desired, add red pepper flakes. Add the cooked chicken and onions back to the skillet. Top with the green onions and serve promptly.
Notes
- Cut the chicken into thin bite-sized pieces to ensure it is cooked through and crispy. You can use chicken breasts or chicken thighs.
- The cornstarch step is easily done in a large zipper bag and really gives the chicken that crispy authentic Asian restaurant flavor and crispy texture.
- Ginger paste works great for those times when fresh ginger is just not available at the market.
- If you would like to add more veggies try snow peas, mushrooms, zucchini, broccoli, carrots, and bell peppers.
- To add a little kick, think sriracha, red chili flakes, or sambal oelek.
- This recipe is best served promptly while the chicken is crisp and the vegetables are crisp tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Beeb
This recipe looks so delicious and a great alternative to eating out!
Kathy
This looks so delicious. I have never had Mongolian chicken before though. I will definitely have to try this.
Rose Ann Sales
Oh my! This was a really amazing recipe! My whole family loved it so much.
Richelle Milar
Wow! That looks absolutely delicious and tasty! I would really love to try this recipe!
MELANIE EDJOURIAN
I have to say the sweet and salty garlic ginger sauce sounds wonderful. I need to try making this for my hubby. Bet he’ll love it.
Tara Pittman
This sounds so delicious. Now I can make it at home instead of getting takeout.
Amber Myers
I love this dish! Normally I order it to go but I will see if I can make it 😉
Monica Simpson
I would love to try this over Udon.
Kathy
This looks so good. I have got to give it a try. I’ve never actually had this before.
ramesh
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Beth Pierce
Thanks! So glad that the family liked it!
Rika
The flavor of this dish is so good, perfect with a bowl of white rice. Thanks for sharing, Beth!
Annissa
The combination of flavors on this Mongolian recipe sounds so good together! Thanks for sharing!
Emily
This Mongolian chicken recipe turned out so amazing! The scallions really taste so good in this!
Denay DeGuzman
This Mongolian chicken was delicious! The sauce is so tasty. I served this dish over rice. It was a big hit with the family.
Seema Sriram
I am adapting this sauce ( looks a million dollars) to suit y vegetarian needs. Do you reckon, I can use tofu or seitan?
Cathleen
Wow, this chicken looks amazing!! I wish I saw this before I made dinner tonight because I would have totally made it. Saving it for later!!