Looking for a dish that’s both simple to make and absolutely bursting with flavor? This Mongolian Chicken Recipe is exactly what you need on your dinner table tonight. With tender, juicy chicken coated in a glossy, sweet-savory sauce dotted with fresh green onions and a hint of spice, every bite offers a delightful balance of textures and tastes that feels both comforting and exciting. Whether you’re a seasoned cook or just diving into quick, flavorful meals, this recipe delivers a perfect harmony of flavors that everyone will love.
Ingredients You’ll Need
The magic of this Mongolian Chicken Recipe lies in its straightforward, easy-to-find ingredients. Each one plays a crucial role, from creating the sauce’s rich, caramelized sweetness to giving the chicken a crispy exterior and juicy inside.
- 1 lb boneless, skinless chicken breasts: Thinly sliced for quick, even cooking and perfect sauce absorption.
- 1 tablespoon cornstarch: Helps create a crispy texture on the chicken and thickens the sauce beautifully.
- 2 tablespoons vegetable oil: Ideal for stir-frying without overpowering flavors.
- 1 teaspoon ginger, minced: Adds a fresh, warm spiciness that lifts the dish.
- 3 cloves garlic, minced: Essential for that deep, aromatic base flavor.
- ½ cup soy sauce: Provides the salty, umami backbone of the sauce.
- ½ cup water: Balances the sauce and helps dissolve the sugar evenly.
- â…” cup brown sugar: Brings caramelized sweetness that makes this dish unforgettable.
- 1 teaspoon red pepper flakes (optional): A gentle kick of heat to brighten the flavors.
- 4 green onions, chopped: Freshness and crunch to top off the dish perfectly.
- Cooked white rice: The ideal bed to soak up every bit of sauce and complete the meal.
How to Make Mongolian Chicken Recipe
Step 1: Coat the Chicken
Start by tossing those thinly sliced chicken breasts with the cornstarch, making sure every piece is well coated. This step is essential because the cornstarch creates a light crust when cooked, locking in moisture and preparing the chicken to grab onto that luscious sauce later. Letting it sit for about 10 minutes allows the coating to set perfectly.
Step 2: Heat the Oil and Sauté Aromatics
While your chicken is resting, heat up the vegetable oil in a large pan over medium-high heat. Once the oil shimmers, toss in the minced ginger and garlic. Cook them just long enough—about 30 seconds—until they release their fragrant aromas and flavors. This quick aromatics stage lays the foundation for the entire dish’s savory character.
Step 3: Brown the Chicken
Next, add the coated chicken slices to the sizzling pan. Make sure not to overcrowd the pan so the chicken browns nicely rather than steaming. Cook the chicken on all sides until beautifully browned, about 5 to 7 minutes. This browning adds depth and creates little crispy bits that will make your Mongolian Chicken extra tasty.
Step 4: Prepare and Add the Sauce
While the chicken cooks, whisk together soy sauce, water, and brown sugar in a small bowl until the sugar dissolves completely. Pour this mixture over the browned chicken. Lower the heat to medium-low, and let it simmer gently. As the sauce thickens, it will coat the chicken in a glossy, irresistible glaze. Keep an eye on it and stir occasionally to prevent sticking.
Step 5: Add a Kick of Heat and Finish with Green Onions
If you like a touch of spice, now is the time to sprinkle in the red pepper flakes and give everything a good stir. Finally, toss in the chopped green onions for a burst of fresh flavor and vibrant color. These little finishing touches elevate the dish to restaurant-quality in both look and taste.
Step 6: Plate and Serve
The grand finale: serve this gorgeous Mongolian Chicken hot over a bed of fluffy cooked white rice. The rice soaks up the sweet and savory sauce perfectly, making each mouthful a delightful combination of textures and flavors.
How to Serve Mongolian Chicken Recipe
Garnishes
Although the chopped green onions are the traditional garnish, feel free to add a sprinkle of toasted sesame seeds for an extra nutty crunch or fresh cilantro for a hint of brightness. A wedge of lime on the side can also add a pleasant zesty finish to this rich dish.
Side Dishes
This Mongolian Chicken Recipe pairs wonderfully with steamed vegetables like broccoli, snap peas, or bok choy to balance the meal with some fresh greens. You might also serve it alongside fried rice or in lettuce wraps to switch things up while keeping the flavors harmonious.
Creative Ways to Present
For a fun twist, try presenting the Mongolian Chicken in lettuce cups or over cauliflower rice for a lighter version. You can also turn it into a flavorful noodle bowl by serving it over soba or rice noodles, topping with extra scallions and a drizzle of chili oil for added heat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Mongolian Chicken in an airtight container in the refrigerator. It keeps well for up to 3 days, making it a perfect next-day lunch or quick dinner option that tastes just as good when reheated.
Freezing
If you want to save it longer, this dish freezes nicely. Place cooled chicken and sauce in a freezer-safe container, and it will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium heat with a splash of water or additional soy sauce to revive the sauciness. Alternatively, microwave on medium power in short intervals, stirring in between, to ensure even heating without drying the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and tend to stay moister and more tender throughout cooking. Just slice them thinly and follow the same steps for delicious results.
Is there a vegetarian version of this Mongolian Chicken Recipe?
Definitely. You can swap the chicken for firm tofu or seitan. Just make sure to press the tofu to remove excess moisture and coat it with cornstarch for that crispy texture before cooking.
How spicy is this dish?
The base recipe is mild, but the optional red pepper flakes can be added to introduce gentle heat. Feel free to adjust the amount based on your spice tolerance.
What can I substitute for brown sugar?
If you don’t have brown sugar on hand, you can use white sugar mixed with a little molasses or simply white sugar. Honey or maple syrup can also work, though they’ll add a slightly different sweetness.
Can I prepare the sauce ahead of time?
Yes! The sauce can be mixed ahead and stored in the fridge for up to a day. Just give it a quick stir before pouring it over the chicken to make sure the sugar hasn’t settled.
Final Thoughts
This Mongolian Chicken Recipe is one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and surprisingly easy to make. It’s the kind of meal you’ll want to share again and again, whether with family, friends, or just for yourself on a cozy night in. So go ahead, dive into this recipe and enjoy every saucy, tender bite!
Print
Mongolian Chicken Recipe
- Prep Time: 0h 25m
- Cook Time: 0h 15m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Mongolian Chicken recipe features tender slices of chicken breasts coated in cornstarch and stir-fried in a flavorful sauce made from soy sauce, brown sugar, and aromatics. The dish is quick to prepare, with a perfect balance of savory, sweet, and mildly spicy flavors, garnished with green onions and served over steamed white rice for a classic Asian-inspired meal.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
Sauce and Seasonings
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- ½ cup soy sauce
- ½ cup water
- â…” cup brown sugar
- 1 teaspoon red pepper flakes (optional)
- 4 green onions, chopped
Serving
- Cooked white rice, for serving
Instructions
- Coat the chicken: In a bowl, toss the thinly sliced chicken breasts with cornstarch until they are well-coated. Let the mixture sit for about 10 minutes to allow the coating to adhere properly.
- Heat the oil: Place a large pan or skillet over medium-high heat and add the vegetable oil, allowing it to heat up.
- Sauté aromatics: Add the minced ginger and garlic to the hot oil and sauté for about 30 seconds until they become fragrant without burning.
- Cook the chicken: Add the coated chicken slices to the pan. Stir and cook them until they are browned on all sides, which should take approximately 5 to 7 minutes.
- Prepare sauce mixture: While the chicken is cooking, combine the soy sauce, water, and brown sugar in a small bowl. Stir until the sugar completely dissolves.
- Add sauce to chicken: Pour the prepared sauce mixture over the cooked chicken in the pan.
- Simmer the sauce: Reduce the heat to medium-low and let the sauce gently simmer for a few minutes until it thickens to your preferred consistency, coating the chicken nicely.
- Add spice (optional): If you like a bit of heat, stir in the red pepper flakes at this stage and mix well.
- Garnish: Sprinkle the chopped green onions over the top of the chicken to add a fresh, vibrant flavor and color.
- Serve: Serve the Mongolian Chicken hot on a bed of steamed white rice for a complete meal.
Notes
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Adjust the brown sugar quantity if you prefer your sauce less sweet.
- Red pepper flakes can be omitted or adjusted based on your spice tolerance.
- Leftover Mongolian Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure not to overcrowd the pan when cooking chicken to ensure it browns properly.
