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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Gayle
This recipe has become a regular here. Just perfect as written! Having said that I’m going to add mushrooms this time. ☺️
Beth Pierce
I can’t blame you! I love mushrooms!
Kim
Ahhh-mazing! I’ve made this several times. It’s requested quite a bit from my family.
Beth Pierce
Thanks, Kim! So glad that they like it!
Crissy
This was amazing! Plenty of sauce to add some veggies next time! We loved it!
Beth Pierce
Thanks, Crissy! So glad that you liked it.
Janna
This recipe is amazing! I have already made it about 4 times because it is so good!
Beth Pierce
Thanks, Janna! I am so glad that you liked the mongolian chicken.
Khushboo
Great recipe! It was so much better then takeout!
Tammy
This Mongolian chicken was absolutely delicious! 😀 What a wonderful and flavorful dish to enjoy
Claudia Krusch
Omg! It looks soooo good and flavorful! I can’t wait to try your recipe!
Star Traci
I immediately saved this recipe. My husband and I love Mongolian chicken and beef and we are committed to cooking more at home once we are settled in our new place. Thanks for sharing a favorite!
Rosey
This looks terrific. And yes, to the snow peas! I would definitely add them to this.
Beth Pierce
Thanks, Rosey! Enjoy!
Whitney Stewart
Man, I’m definitely going to have to keep tabs on your site for more tasty looking recipes! Everything has looked so good so far!
Beth Pierce
Thanks, Whitney! I hope you enjoy all my recipes!
Kerrie
Instead of chicken what’s the best meat to use thankyou
Beth Pierce
Beef like strip steak, flank steak, or skirt steak. I have a beef cut that is available to me called petite shoulder and it is excellent.
Vicki O'Reilly
I made this for the first time last night. It will definitely be a repeat menu item. My husband gobbled it up! Absolutely a must try if you haven’t already.
Beth Pierce
Thanks Vicki! So glad that you and your husband liked it!
Melissa Cushing
I am pinning this recipe to make for my family as we will love it. I do not like any of our local Chinese restaurants so I want to make my own authentic dishes and will start with this fabulous recipe 😉 Thankjyou!
Beth Pierce
The pleasure is all mine! Enjoy Melissa!
Marysa
I’ve never had mongolian chicken before. Your recipe sounds easy enough to make and it would be a tasty dinner.
Brianna
This looks so good and doesn’t even have a ton of ingredients…a must for me to try!
Tasheena
I’ve never had Mongolian Chicken before, I really loved this recipe. Thanks for sharing it with us!!