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Dinner in under 30 minutes? Who could say no to that!? This Mongolian chicken is made with juicy, bite-sized pieces of chicken sauteed to golden brown and then finished in a velvety, savory-sweet sauce loaded with punches of garlic and ginger.
Like many, I have a special fondness for Chinese takeout, particularly Mongolian beef and Mongolian chicken. The ability to recreate this dish at home in about 30 minutes is even more appealing! It features juicy chicken pieces perfectly caramelized and tossed in a deliciously smooth garlicky sauce. This sauce balances the sweet and savory, ensuring each bite of chicken is coated with a burst of tasty Asian-inspired flavors. Pair it with a bowl of teriyaki noodles or chow mein, and watch it disappear!
What Is Mongolian Chicken?
Mongolian chicken is a highly popular Chinese-American entree. It’s generally comprised of bite-sized pieces of chicken that are browned up in a hot pan and then finished in a savory, slightly sweet sauce that coats every bite in a velvety blanket of flavor.
Why I Love This Mongolian Chicken Recipe
- Quick. This recipe literally only takes minutes from start to finish. It’s the perfect busy weeknight meal.
- Dynamic flavors. Between the bright bite of the fresh garlic and ginger, the salty umami of the soy sauce, the nuttiness of the toasted sesame oil, and the slight hint of sweetness from the honey, the sauce for this delicious Mongolian chicken recipe is just exploding with flavor.
- Customizable. It’s easy to experiment with this Chinese-American classic. Add some sauteed veggies, turn up the heat with red pepper flakes or sauteed chilis, use a different protein, etc.
Ingredients For Mongolian Chicken
- Boneless skinless chicken breasts: You could easily use sliced pork or beef here instead.
- Cornstarch: This really helps the meat get a nice golden brown finish. It is also used in the sauce to help thicken it, giving it a luscious, velvety consistency.
- Low-sodium soy sauce: Using low-sodium soy sauce gives you more control over the flavor profile of the finished product.
- Chicken stock: Vegetable stock would also work.
- Honey: A little brown sugar is a good substitution.
- Canola oil: You could also use vegetable oil or avocado oil.
- Toasted sesame oil: I like the rich and nutty flavor that toasted sesame oil brings.
- Garlic: I used fresh garlic, but you could use garlic powder in a pinch.
- Freshly grated ginger: You could use ground ginger, but the fresh stuff lends a much brighter flavor.
- Green onions: You’ll only need the green parts. Save the white bulbs for another recipe.
How to Make Mongolian Chicken
Making this takeout-fakeout entree at home is surprisingly simple and comes together in just a few steps. And as with all takeout copycat Chinese recipes, like chicken lo mein or moo shu chicken, it’s all about balancing flavors and using fresh ingredients to get that restaurant-quality taste!
- Coat the chicken. Toss the chicken in 1/2 cup cornstarch.
- Make the sauce. Whisk together the soy sauce, chicken stock, and honey. Separately, whisk together 1 1/2 tablespoons of cornstarch and water and then whisk that into the sauce.
- Brown the chicken. Heat the canola oil over medium-high heat and add the chicken, sauteing until golden brown. Remove the chicken from the wok.
- Sauté the aromatics. Add the toasted sesame oil, minced garlic, and grated ginger to the wok and sauté until fragrant.
- Add the sauce. Stir in the sauce and simmer for a couple of minutes.
- Put it all together. Stir the chicken into the sauce and cook for 2-3 minutes, stirring occasionally. Stir in the green onions and serve this Mongolian chicken asap.
Recipe Tips
- Even-sizes. Be sure to slice your chicken into even-sized pieces to ensure even cook time.
- Low-sodium soy sauce. I highly recommend using low-sodium soy sauce. You can always add a little salt (or extra soy sauce) but you can’t take it away. Using a low-sodium product will give you much more control over the final flavor of the dish.
- Use the right pan. It’s best to use a wok for this Mongolian chicken recipe. Woks do a great job at evenly distributing heat over their entire surface area, making them ideal for quick-cooking stir-fry dishes such as this one. If you don’t have a wok, use a large, heavy-bottomed skillet to achieve similar results.
- Prep Ahead. Once you start adding things to the wok, everything is going to move relatively quickly. You want to have all of your ingredients prepped and close by so that you can keep up with the pace of this quick-cooking dish. Mince your garlic, grate your ginger, and whisk together the sauce before you turn on the heat.
- Don’t crowd the wok. When browning the chicken, be careful not to crowd the wok. If you do, the chicken will steam instead of brown, resulting in a tough, rubbery meat.
Serving Suggestions
Chinese Mongolian chicken is commonly served with a side of steamed white rice. You could try my Instant Pot jasmine rice or make my favorite shrimp fried rice or peanut butter ramen. I also love Mongolian chicken topped with sesame snap peas, baby bok choy, or my crispy air fryer roasted broccoli.
For something more refreshing, make this sesame cucumber salad and stuff the chicken into bao buns.
How to Store & Reheat Leftovers
- To store, let the chicken cool completely before sealing it in an airtight container. You can keep it in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw it in the fridge before reheating.
- To reheat, warm a bit of oil in a saute pan over medium-high heat. Add the leftovers and saute until heated through. You could also heat individual portions in the microwave in 30-second intervals, stirring between each, until warm.
Quick And Easy Chicken Recipes
- Chicken Teriyaki Recipe
- General Tso’s Chicken
- Jamaican Curry Chicken
- Black Pepper Chicken
- Chicken Rogan Josh
- Chicken Vesuvio
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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 chicken stock
- ¼ cup honey
- 1½ tablespoon cornstarch
- 1½ tablespoons water
- 2 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1½ tablespoon fresh grated ginger
- 4 green onions, roughly chopped, use green parts only
Instructions
- Coat the chicken. In a large bowl, toss the chicken with 1/2 cup cornstarch until well coated.
- Make the sauce. In a separate bowl, whisk together the soy sauce, chicken stock, and honey. In another bowl, whisk together 1 1/2 tablespoons of cornstarch and water until smooth, and then whisk the cornstarch slurry into the sauce. Set aside.
- Brown the chicken. In a large skillet or wok, heat the canola oil over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Remove the chicken from the wok and set aside.
- Sauté the aromatics. To the same wok, add the toasted sesame oil, minced garlic, and grated ginger. Sauté for 15 seconds or until fragrant.
- Add the sauce. Stir the soy sauce mixture into the wok and let it simmer for a couple of minutes until thickened.
- Finish. Return the chicken to the wok and stir to coat it in the sauce. Cook for an additional 2 to 3 minutes or until the chicken is cooked through, stirring occasionally.
- Garnish and serve. Stir the green onions into the Mongolian chicken and serve hot.
Notes
- Uniform Chicken Pieces: Cut the chicken into even-sized pieces for consistent cooking.
- Control the Salt: Opt for low-sodium soy sauce. Adding extra salt or soy sauce later is easier than correcting an overly salty dish.
- Right Cookware: A wok is the best choice for this recipe due to its excellent heat distribution, which is crucial for stir-fry dishes. A large, heavy-bottomed skillet can be a good alternative.
- Preparation is Key: Have all ingredients ready and within reach before starting. The cooking process is fast, so mince the garlic, grate the ginger, and mix the sauce beforehand.
- Avoid Overcrowding: When browning the chicken in the wok, ensure it’s not overcrowded. Too much chicken at once can lead to steaming rather than browning, resulting in tough and rubbery meat.
- Storage: Transfer leftovers to an airtight container and keep them in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
