Mongolian chicken isn’t just for eating at the mall—it’s super easy to make at home! This version is lighter and more flavorful, and you’ll love that it comes together in minutes.
Don’t you love when you go to the mall and they’re handing out little morsels of chicken on toothpicks at the food court? Sometimes it’s teriyaki chicken, other times it’s Mongolian chicken, but either way, it’s got that sweet-and-savory thing going for it, which makes it totally irresistible.
This Mongolian chicken is the homemade (and lightened up) version of that mall favorite, made with a sticky glaze that combines soy sauce, garlic, ginger, and brown sugar. The sauce is stir-fried with tender pieces of chicken breast, perfect for serving over a bed of steaming rice or kimchi fried quinoa!
Why You’ll Love This Mongolian Chicken Recipe
- Pantry ingredients. Most of the ingredients in this recipe are pantry staples that you probably have on hand, which means you don’t have to put together a long shopping list to make this dish. That’s always a win in my book!
- Super quick. This Mongolian chicken recipe comes together in just 25 minutes, making it the perfect option for busy weeknights.
- Versatile. There are so many ways you can serve this dish, from pairing it with stir fries to piling it onto a bowl of white rice. I share some ideas later in this post!
- Family-friendly. With its combination of sweet and savory flavors, it’s easy to see why Mongolian chicken is pretty much universally loved. While the ginger adds some warmth, there’s nothing spicy about this recipe.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Boneless, skinless chicken breasts – Cut these into bite-sized pieces; they should all be about the same size so they finish cooking around the same time.
- Cornstarch – You’ll use some to create a crispy coating on the chicken and the rest to thicken the sauce.
- Soy sauce – Tamari, liquid aminos, or coconut aminos can also be used.
- Water
- Brown sugar – You can use dark or light brown sugar; dark brown sugar has more of a molasses flavor to it.
- Toasted sesame oil – This adds a nutty aroma.
- Ground ginger
- Vegetable oil – Or another neutral-flavored oil you like to use for cooking.
- Green onions
- Garlic – For lots of savory flavor.
Can I Use Chicken Thighs in This Recipe?
Yes, if you prefer chicken thighs, you can substitute boneless, skinless thighs for the breasts. You’ll follow the same cooking process, cutting them into bite-sized pieces and coating with cornstarch before stir-frying.
How to Make Mongolian Chicken
- Coat the chicken. In a large mixing bowl, toss the cornstarch and chicken until it’s well-coated.
- Make the sauce. In a medium bowl, whisk together the soy sauce, ¼ cup water, brown sugar, toasted sesame oil, and ginger. In a smaller bowl, whisk the cornstarch with water. Whisk the cornstarch slurry into the rest of the sauce.
- Brown the chicken. In a large, heavy-bottomed skillet or wok set over medium-high heat, warm 2 tablespoons of vegetable oil. Add the chicken and cook until browned on all sides. Transfer the browned chicken to a plate.
- Sauté the aromatics. Add the remaining vegetable oil to the skillet and let it heat up for a few seconds. Add the white parts of the green onion and cook for 1 minute, then stir in the garlic and cook for 30 seconds more.
- Put it all together. Return the chicken to the pan and pour the sauce over it. Cook, stirring occasionally, until the sauce thickens and the chicken is cooked through.
- Serve. Serve Mongolian chicken garnished with the green parts of the green onions.
Tips for Success
- Make sure the chicken is evenly coated. The cornstarch helps create a crispy exterior for the chicken, so make sure each piece is well-coated before cooking.
- Don’t overcrowd the pan. Cook the chicken in batches if needed, as crowding the pan can cause the chicken to steam instead of getting crispy.
- Adjust seasoning to taste. For spicy Mongolian chicken, you can add chili paste or red pepper flakes. Feel free to make this recipe your own!
Serving Suggestions
- Add Mongolian chicken to a meal bowl with Instant Pot coconut rice or quinoa fried rice with vegetables and crunchy Asian slaw.
- Serve alongside rainbow vegetable quinoa stir fry or vegetable lo mein.
- Try other garnishes, like sesame seeds, peanuts, or cashews.
How to Store Leftovers
Transfer leftover Mongolian chicken to an airtight container and refrigerate for 3 to 4 days. Reheat in the microwave or in a skillet set over medium heat.
Can I Freeze This Recipe?
If you want to keep the Mongolian chicken for more than a few days, you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
More Easy Chicken Recipes
- Instant Pot Whole Chicken
- Chicken Taco Soup
- Moroccan Chicken
- Air Fryer Popcorn Chicken
- Chicken Pad Thai
Mongolian Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- ½ cup cornstarch
- ¾ cup low-sodium soy sauce
- ¼ cup water plus 1 tablespoon
- ¼ cup brown sugar
- ½ tablespoon toasted sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil divided
- 4 green onions sliced (whites and greens)
- 2 cloves garlic minced
Instructions
- In a large mixing bowl, combine the cornstarch and chicken. Toss to coat the chicken in cornstarch.
- In a medium mixing bowl, whisk together the soy sauce, ¼ cup water, brown sugar, toasted sesame oil, and ginger. In a small mixing bowl, whisk together the cornstarch and 1 tablespoon of water and then whisk the cornstarch mixture into the rest of the sauce. Set aside.
- In a large, heavy-bottomed skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken and saute until browned on all sides. Remove the chicken from the pan and set aside.
- Add the remaining vegetable oil to the skillet and let it heat up for a few seconds. Add the white parts of the green onion and saute for 1 minute. Add the garlic and saute for 30 seconds.
- Return the chicken to the pan and pour the sauce over it. Cook, stirring occasionally, until the sauce thickens and the chicken is cooked through.
- Serve warm garnished with the green parts of the green onions.
Nutrition
