Mongolian Chicken
Make your favorite Chinese Mongolian Chicken dish right in your own kitchen. This easy 30-minute dish features crispy chicken tossed in a delicious sweet and savory sauce. You'll love how easy this recipe is to make.
The first time I made this dish I was blown away with how easy it was to make. It really does come together in no time at all.
Because the chicken is cut into small pieces it only takes about 10-12 minutes to cook. Once the chicken is cooked through, the sauce takes just a few minutes to make. And you are ready to serve!
Mongolian Chicken is made of chicken cut into bite sized pieces, tossed in cornstarch then shallow fried until browned and crispy. The chicken is then tossed in a sweet and savory sauce.
Mongolian Sauce is made of low-sodium soy sauce and chicken stock that is thickened with a cornstarch slurry and flavored with ginger, garlic and green onions.
The full recipe is in the recipe card below.
This recipe comes together so fast! Make sure to have your ingredients measured and prepped because once you get started the cooking happens fast.
When serving Mongolian Chicken I typically serve it with simple steamed white rice and a vegetable. I also love adding vegetables to the sauce. Here are a few vegetables that are great added to the recipe:
Canned Baby Corn
Water Chesnuts
Sautéed Mushrooms
Sautéed Zucchini and Squash
Thinly sliced and sautéed Carrots
Steamed Broccoli
Sugar Snap Peas
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
This 30-minute, one pot meal is perfect for those busy weeknights. Mongolian Chicken is made from crispy bites of chicken that is tossed in a sweet and savory sauce.
- 1 1/2 pounds chicken breast (thinly sliced or cut into bite sized pieces)
- As Needed salt
- As Needed pepper
- 5 ounces cornstarch (separated (1/2 c + 2 Tbsp.))
- 1/4 cup oil (any neutral tasting oil like avocado or olive oil)
- 1 teaspoon sesame oil
- 2 teaspoons ginger (minced)
- 4 cloves garlic (minced)
- 1/2 cup chicken stock
- 1/2 cup brown sugar
- 3/4 cup low sodium soy sauce
- 3 green onions (sliced into 1-inch pieces)
In a small bowl combine chicken stock, brown sugar, low sodium soy sauce and 2 tablespoons of the cornstarch. Whisk until fully combined. Set aside.
Lightly season the chicken with salt and pepper. Then toss the chicken with the remaining 1/2 cup of cornstarch until fully coated. In a sauté pan over medium high heat add the 1/4 cup of oil.
Begin frying the chicken, in a single layer, for 3 - 4 minutes on each side. The chicken should be fully cooked, browned and crispy. Remove from the pan and place on a paper towel lined plate. Cook the remaining chicken.
Turn the heat down to medium-low, add in the sesame oil, minced ginger and minced garlic. Sauté for 30 seconds.
Whisk in the soy sauce mixture. Bring to a boil and cook for 2-4 minutes, or until thickened. Add the chicken and green onions to the pan, coat and remove from the heat. Enjoy!
Not much salt is needed when seasoning the chicken. Since the sauce is made with soy sauce it doesn't need any additional salt.
Thank you for stopping by!