Name: Easy Mongolian Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs (thinly sliced); 1/4 cup cornstarch; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/2 cup low-sodium soy sauce; 1/3 cup brown sugar; 1/4 cup water; 1 teaspoon rice vinegar; 1/2 teaspoon red pepper flakes (optional); 3 green onions, sliced; Cooked white rice for serving; Sesame seeds for garnish (optional)

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If you’re craving a restaurant-style meal at home that’s both quick and bursting with flavor, Easy Mongolian Chicken is about to become your new best friend. With juicy chicken enveloped in a glossy, savory-sweet sauce, this dish effortlessly transforms weeknight dinners into something a little special. The combination of tender chicken, a punchy sauce, and vibrant green onions makes every bite undeniably satisfying. If you love Asian-inspired meals or simply want a show-stopper that’s also delightfully easy, give this recipe a spot on your must-make list!

Easy Mongolian Chicken Recipe - Recipe Image

Ingredients You’ll Need

The secret to Easy Mongolian Chicken lies in a handful of pantry staples paired with a few fresh ingredients. Each one plays a crucial role in bringing umami, texture, and mouthwatering aroma to your plate. Here’s what you’ll need, and why they make all the difference:

Chicken (1 lb boneless, skinless breasts or thighs, thinly sliced): The star of the show! Thin slices mean quicker cooking and a more tender bite.
Cornstarch (1/4 cup): It’s the magic behind that irresistible, slightly crispy coating on your chicken.
Vegetable oil (2 tablespoons): Essential for quickly searing the chicken and developing flavor-packed edges.
Garlic (2 cloves, minced): Adds aromatic depth and classic Asian flair to the sauce.
Fresh ginger (1 teaspoon, grated): Infuses bright, zesty warmth that’s unmistakable in Mongolian cuisine.
Low-sodium soy sauce (1/2 cup): Contributes that umami-rich, salty backbone without overwhelming the dish.
Brown sugar (1/3 cup): Grounds the sauce with a mellow sweetness and helps it caramelize beautifully.
Water (1/4 cup): Lightens and loosens the sauce so it perfectly clings to the chicken.
Rice vinegar (1 teaspoon): Adds a subtle tang and helps balance the flavors.
Red pepper flakes (1/2 teaspoon, optional): For those who prefer a whisper of gentle heat.
Green onions (3, sliced): Deliver a pop of color and fresh crunch right at the end.
Cooked white rice: The perfect canvas to soak up all that gorgeous sauce and round out the meal.
Sesame seeds (optional, for garnish): Add a nutty, toasty finish if you want to go the extra mile.

How to Make Easy Mongolian Chicken

Step 1: Coat the Chicken

Begin by tossing your thinly sliced chicken in cornstarch until it’s evenly dusted and looks almost velvety. This simple step is your ticket to an irresistibly crisp finish once the chicken hits the hot pan. If you have a few extra minutes, let the coated chicken rest—this ensures the cornstarch really adheres, amping up the deliciousness.

Step 2: Sear the Chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Arrange the chicken pieces in a single layer, giving them space so they can brown instead of steam. Sauté for 4 to 6 minutes, turning occasionally, until the chicken is cooked through and golden all over. Transfer the chicken to a plate and set it aside—don’t worry, we’ll reunite it with the sauce soon!

Step 3: Start the Sauce

In the same pan, add your minced garlic and grated ginger. Stir them in for about 30 seconds; you’ll immediately notice the incredible aroma wafting up. This quick sauté wakes up the flavors and infuses the oil for your sauce’s foundation.

Step 4: Build and Simmer the Sauce

Pour in the soy sauce, brown sugar, water, rice vinegar, and (if using) red pepper flakes. Stir well and let everything simmer gently for 2 to 3 minutes. The brown sugar will dissolve, and the sauce will thicken just enough to coat a spoon—trust your nose at this stage, because it’s spectacular!

Step 5: Bring It All Together

Slide your golden chicken back into the skillet, making sure every piece gets a generous bath in the sauce. Toss everything for another 1 to 2 minutes, so the sauce clings to the chicken in glossy perfection. Turn off the heat and stir in your green onions for a fresh, colorful finish.

Step 6: Serve and Garnish

Plate your Easy Mongolian Chicken on a bed of steaming white rice, sprinkle with sesame seeds if you’re feeling festive, and get ready to dig in. The contrast of savory, sweet, and that hint of gingery spice will hit all the right spots!

How to Serve Easy Mongolian Chicken

Garnishes

Garnishing Easy Mongolian Chicken is the fun part! A hearty sprinkle of sliced green onions adds freshness and crunch, while toasted sesame seeds give a nutty aroma and a little extra texture. If you love a pop of heat or brightness, feel free to add a few more red pepper flakes or a tiny squeeze of lime.

Side Dishes

This dish pairs beautifully with a mound of fluffy white rice, but don’t be afraid to branch out. Try serving it with steamed broccoli, crispy green beans, or snap peas for a punch of green. Even a simple cucumber salad alongside can offer a cooling contract to the bold flavors of your Easy Mongolian Chicken.

Creative Ways to Present

For weeknight dinners, family style in a big bowl with extra sauce on the side is unbeatable. Entertaining? Spoon the chicken over jasmine rice in small bowls, top with freshly chopped scallions, and a sprinkle of black sesame seeds for a fancy flair. You could even tuck it into lettuce cups for a lighter, hands-on meal—so fun for parties or a playful dinner at home.

Make Ahead and Storage

Storing Leftovers

Easy Mongolian Chicken holds up surprisingly well as leftovers. Simply transfer any cooled leftovers into an airtight container and refrigerate for up to 3 days. The sauce does tend to thicken a bit overnight, but you can easily refresh it with a splash of water when reheating.

Freezing

This dish freezes beautifully if you want to have a fuss-free dinner ready to go. Place cooled chicken and sauce in a freezer-safe container or bag. Label and freeze for up to 2 months. To help the chicken maintain its best texture, try freezing it without rice and adding fresh rice when serving.

Reheating

For the juiciest results, reheat Easy Mongolian Chicken on the stovetop over low heat. Stir in a tablespoon or two of water to loosen the sauce and prevent drying out. If you’re short on time, the microwave works too—just cover your dish and heat in short bursts, stirring between each one.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are incredibly juicy and tender, making them a standout choice for Easy Mongolian Chicken. Some even say they deliver even more flavor than chicken breasts—use whichever you prefer or have on hand.

Is this recipe spicy?

By default, Easy Mongolian Chicken is mild and kid-friendly. The optional red pepper flakes provide gentle heat, but you can simply omit them if you or your guests prefer things a bit tamer.

What’s the best way to slice the chicken for this recipe?

Thin, even slices are key for quick, uniform cooking. For the easiest slicing, slightly freeze the chicken for 15-20 minutes before cutting—it firms up just enough to give you perfect, neat strips every time.

Can I substitute something else for the brown sugar?

Yes! Honey works beautifully, lending a soft floral sweetness and a slightly different nuance. You could also experiment with coconut sugar for a caramel flavor, but keep in mind the sauce color and consistency might change a bit.

Do I have to use cornstarch?

Cornstarch is what gives Easy Mongolian Chicken its classic glossy coating, but in a pinch, potato starch, arrowroot, or even all-purpose flour can be substituted. The texture may change a little, but you’ll still end up with a delicious dish.

Final Thoughts

If you’re ready for a meal that packs big flavor with minimal fuss, you can’t go wrong with Easy Mongolian Chicken. It’s become a beloved crowd-pleaser in my own kitchen, and I hope it brings the same joy (and happy bellies) to your table. Give it a try, share with friends, and watch this takeout favorite quickly become one of your weeknight staples!

Easy Mongolian Chicken Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Mongolian Chicken recipe is a quick and flavorful Asian-inspired dish that combines tender chicken with a sweet and savory sauce. Perfect for a weeknight dinner, this dish pairs beautifully with steamed rice and your favorite vegetables.

Ingredients

Scale

Chicken:

1 lb boneless, skinless chicken breasts or thighs (thinly sliced)

Cornstarch Mixture:

1/4 cup cornstarch

Sauce:

2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup water
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
3 green onions, sliced
Cooked white rice for serving
Sesame seeds for garnish (optional)

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Instructions

Coat Chicken: Toss the sliced chicken in cornstarch until evenly coated.
Cook Chicken: Heat vegetable oil in a skillet, cook chicken until golden brown, and set aside.
Prepare Sauce: Sauté garlic and ginger, then add soy sauce, brown sugar, water, vinegar, and red pepper flakes.
Simmer and Combine: Simmer the sauce until slightly thickened, then return chicken to the skillet and toss to coat.
Finish and Serve: Cook briefly until the sauce coats the chicken, stir in green onions, and serve hot over rice, garnished with sesame seeds if desired.