If you’re craving a flavorful, satisfying dish that comes together in a flash, this Easy Mongolian Chicken Recipe is the answer you’ve been looking for. Packed with tender bites of chicken coated in a luscious, sweet-savory sauce, it delivers that irresistible takeout-style taste right in your own kitchen. The harmony of garlic, ginger, and a touch of brown sugar creates a sauce so addictive, you’ll find yourself coming back to this recipe again and again. Whether for a weeknight dinner or a casual gathering, this dish strikes the perfect balance between quick preparation and amazing flavor.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—they are the heart of this Easy Mongolian Chicken Recipe. Each one plays a crucial role, from the cornstarch that crisps the chicken to the perfect blend of soy sauce and brown sugar that forms the signature sauce. Let’s take a closer look at what you’ll need and why.
- 1 pound boneless, skinless chicken thighs or breasts: Thighs offer juiciness and tenderness, while breasts give a leaner texture—both work beautifully.
- 1/4 cup cornstarch: This coats the chicken to create that coveted crispy exterior during cooking.
- 2 tablespoons vegetable oil: Ideal for stir-frying, it ensures even heat and crispiness.
- 3 cloves garlic (minced): Adds a punch of aromatic flavor that wakes up the sauce.
- 1 teaspoon fresh ginger (grated): Delivers warmth and subtle spice, balancing the sweetness.
- 1/2 cup low-sodium soy sauce: The salty backbone of the sauce, low sodium keeps things healthy.
- 1/4 cup water: Thins the sauce slightly for perfect consistency.
- 1/4 cup brown sugar: Brings rich sweetness, caramelizing to give the dish its characteristic flavor.
- 1/4 teaspoon red pepper flakes (optional): A hit of heat for those who love a little kick.
- 3 green onions (sliced): Provide freshness and a mild oniony crunch as garnish.
- Cooked white rice for serving: The perfect base to soak up every last bit of sauce.
- Sesame seeds for garnish: Adds a subtle nuttiness and appealing texture contrast.
How to Make Easy Mongolian Chicken Recipe
Step 1: Prepare and Coat the Chicken
Start by cutting your chicken into bite-sized pieces, which helps everything cook evenly. Toss these tender pieces in cornstarch until each is coated in a light, powdery shield—this step is crucial for that signature crispy texture once fried.
Step 2: Cook the Chicken Until Golden
Heat the vegetable oil in a large skillet or wok over medium-high heat. Lay the chicken pieces in a single layer and cook without moving them for 3 to 4 minutes per side. This undisturbed cooking ensures that beautiful golden crust. Once cooked through and golden, transfer the chicken to a plate and set aside.
Step 3: Sauté the Aromatics
Using the same pan keeps all those savory chicken bits in play. Add the minced garlic and grated ginger, stirring quickly as they sauté for about 30 seconds. The goal here is to release their full aroma without burning, creating the flavor base for your sauce.
Step 4: Make the Signature Sauce
Pour in the soy sauce, water, and brown sugar, stirring to combine. Let the mixture simmer on medium heat for 3 to 4 minutes, allowing it to thicken and develop a glossy shine. The sauce should coat the back of a spoon, signaling it’s ready to meet the chicken again.
Step 5: Toss Chicken in the Sauce
Return the cooked chicken pieces to the pan and toss them in the sauce to ensure even coverage. If you enjoy heat, sprinkle in red pepper flakes at this stage. Let everything simmer for another 2 minutes for full flavor absorption before turning off the heat.
Step 6: Garnish and Serve
Finish the dish by scattering sliced green onions and sesame seeds on top. These simple garnishes add not only a pop of color but complementary texture and freshness, elevating your Easy Mongolian Chicken Recipe to restaurant-quality.
How to Serve Easy Mongolian Chicken Recipe
Garnishes
Green onions and sesame seeds are classic and essential garnishes here, lending brightness and a subtle crunch that contrasts with the tender chicken. Feel free to add a few extra sprinkles of red chili flakes if you like things spicier, or even a drizzle of toasted sesame oil for added depth.
Side Dishes
While steamed white rice is the traditional and best-loved partner, this dish also pairs wonderfully with brown rice for a nuttier flavor or fluffy cauliflower rice for a low-carb option. Steamed or stir-fried vegetables like bok choy, snap peas, or broccoli offer a fresh, vibrant foil to the sweet-savory chicken.
Creative Ways to Present
Want to impress your guests or add a playful twist? Serve the Easy Mongolian Chicken in lettuce wraps for a handheld treat, or pile it over crispy noodles for a delightful textural contrast. Another fun idea is to turn it into a savory bowl with quinoa, roasted veggies, and pickled cucumbers for a flavor-packed, colorful meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and sauce hold up well, making this recipe perfect for quick lunches or easy dinners when life gets busy.
Freezing
If you want to freeze this dish, let it cool completely before transferring it to a freezer-safe container. It freezes well for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain the best flavor and texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. If the sauce thickens too much in storage, splash a little water or extra soy sauce during reheating to loosen it up and bring back that signature glossy coating.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work great in this Easy Mongolian Chicken Recipe. Thighs provide more juiciness, while breasts are leaner. Just be careful not to overcook breasts as they can dry out more easily.
How can I make this recipe gluten-free?
Simple swaps like using tamari or coconut aminos in place of soy sauce will make the dish gluten-free without losing its signature flavor. Also, double-check the cornstarch and other seasonings to ensure they’re gluten-free.
Can I make this vegetarian or vegan?
For a vegetarian or vegan option, swap the chicken with firm tofu or tempeh. Follow the same steps to coat and cook it, and you’ll have a delicious plant-based version of this Easy Mongolian Chicken Recipe.
Is it possible to make the sauce less sweet?
Definitely! You can cut back on the brown sugar to match your taste preference. Adding a splash of rice vinegar or a squeeze of lime can also balance the sweetness with some acidity.
What should I serve with this dish for a complete meal?
Steamed rice is traditional and perfect, but don’t hesitate to add stir-fried vegetables or a crisp salad. The combination of protein, carbs, and veggies makes for a balanced, satisfying meal every time.
Final Thoughts
This Easy Mongolian Chicken Recipe is one of those dishes that makes you feel like a culinary rockstar without the fuss. Its vibrant flavors, quick cooking time, and approachable ingredients truly make it a weeknight winner. So, roll up your sleeves and dive into this dish—you’ll be rewarded with a fantastic meal and maybe even some newfound kitchen confidence. Enjoy every flavorful bite!
Print
Easy Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Easy Mongolian Chicken recipe features tender, bite-sized chicken pieces coated in a savory and slightly sweet soy garlic sauce. Quick and simple to make, it’s perfect for a flavorful weeknight dinner that rivals takeout but with homemade goodness. Garnished with fresh green onions and sesame seeds, this dish is served over fluffy white rice for a comforting Asian-inspired meal.
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1/4 teaspoon red pepper flakes (optional)
Garnish and Serving
- 3 green onions, sliced
- Sesame seeds for garnish
- Cooked white rice for serving
Instructions
- Coat the Chicken: Toss the chicken pieces with cornstarch until each piece is evenly coated, which will help create a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside to keep warm.
- Sauté Aromatics: In the same pan, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn.
- Make the Sauce: Pour in the low-sodium soy sauce, water, and brown sugar. Stir the mixture and allow it to simmer for 3–4 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and toss it in the sauce to ensure each piece is well coated. If using, add red pepper flakes now and simmer everything together for another 2 minutes.
- Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over cooked white rice for a complete meal.
Notes
- For extra crispiness, fry the chicken in batches and avoid overcrowding the pan.
- You can substitute chicken with tofu or beef for variation.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
