Mongolian Chicken

Mongolian Chicken is a savory, slightly sweet, and sticky stir-fry dish featuring crispy chicken pieces tossed in a rich garlic-ginger soy sauce. It’s a takeout favorite made effortlessly at home, delivering bold flavor and irresistible texture — without the need for a deep fryer or complicated ingredients.

This dish is inspired by classic Mongolian beef but uses tender, bite-sized chicken pieces, making it lighter and quicker to cook. The sauce is the real star: a thick, glossy blend of soy sauce, brown sugar, garlic, and ginger that clings to the chicken and coats every bite in rich umami flavor. Pair it with steamed rice and veggies, and you’ve got a complete, restaurant-quality meal in under 30 minutes.

Why You’ll Love This Recipe

1. Tastes just like takeout — but fresher and healthier.
2. Quick to make — ready in under 30 minutes.
3. Made with pantry staples — no hard-to-find ingredients.
4. Perfect for meal prep or busy weeknight dinners.
5. Easily customizable with vegetables or different proteins.

Ingredients

• Boneless skinless chicken breast or thighs (cut into bite-sized pieces)
• Cornstarch
• Soy sauce
• Brown sugar
• Garlic (minced)
• Fresh ginger (grated)
• Water or chicken broth
• Green onions (sliced)
• Vegetable oil
• Red pepper flakes (optional for spice)
• Sesame seeds (optional for garnish)

Variations

• Spicy Mongolian Chicken: Add red chili paste or sriracha to the sauce.
• Low-sugar version: Use less brown sugar or a natural sweetener like honey.
• Vegetarian option: Use tofu or tempeh instead of chicken.
• Add veggies: Bell peppers, broccoli, snap peas, or carrots are excellent additions.
• Gluten-free: Use tamari instead of soy sauce and ensure your cornstarch is GF certified.

How to Make the Recipe

Step 1: Coat the Chicken

Toss chicken pieces in cornstarch until well coated. Shake off any excess.

Step 2: Sear the Chicken

Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and crispy on the outside and cooked through (about 5–7 minutes). Remove and set aside.

Step 3: Make the Sauce

In the same pan, add a little more oil if needed. Sauté garlic and ginger for about 30 seconds. Stir in soy sauce, brown sugar, and water or broth. Bring to a simmer and cook until slightly thickened.

Step 4: Combine and Simmer

Return the cooked chicken to the pan and toss to coat in the sauce. Simmer for a few more minutes until the sauce thickens and coats the chicken well.

Step 5: Garnish and Serve

Stir in sliced green onions and top with sesame seeds if desired. Serve hot over rice.

Tips for Making the Recipe

• Use chicken thighs for juicier, more flavorful results.
• Shake off extra cornstarch to avoid gummy coating.
• Don’t overcook the garlic — it can turn bitter.
• For a thicker sauce, simmer a little longer or add a cornstarch slurry.
• Double the sauce if you love extra to drizzle over rice.

How to Serve

Serve Mongolian Chicken over steamed white rice, brown rice, or cauliflower rice. It also pairs well with stir-fried vegetables, Asian slaw, or noodles. For a complete meal, add a side of spring rolls or dumplings.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water if the sauce has thickened too much.

FAQs

1. Can I use frozen chicken?

Yes, just thaw it completely and pat dry before coating in cornstarch.

2. What’s the best cut of chicken to use?

Chicken thighs are more flavorful and forgiving, but breasts work well too.

3. Can I make this ahead of time?

Yes, you can make the sauce and cook the chicken ahead — just reheat and combine before serving.

4. Is this recipe spicy?

Not unless you add chili flakes or other spice — it’s naturally mild.

5. Can I add vegetables?

Absolutely — sauté them separately or with the sauce, then toss in with the chicken.

6. Why is cornstarch used?

It helps create a crisp coating on the chicken and thickens the sauce.

7. Can I skip cornstarch?

You can, but the texture and sauce consistency won’t be the same.

8. How do I get the sauce to thicken?

Simmer it longer, or add a cornstarch-water slurry if needed.

9. Can I use a different sweetener?

Yes — honey, coconut sugar, or maple syrup can be used as substitutes.

10. What can I serve this with besides rice?

Try noodles, lettuce wraps, or a side of roasted vegetables.

Conclusion

Mongolian Chicken is a fast, flavorful, and satisfying dish that’s better than takeout and simple enough for a weeknight. With its rich, garlicky sauce and crispy chicken, it hits every craving and pairs perfectly with rice or noodles. Whether you’re new to cooking or a seasoned home chef, this recipe is one to keep in your regular rotation.

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