Mongolian Chicken combines crispy stir fried chicken, onions and scallions in an easy to make sweet and salty garlic ginger sauce. It takes less than 30 minutes to make and is one of our favorite chicken recipes. I love to serve this with Sweet Pork Dumplings, Crab Rangoon and fresh cooked white rice or udon noodles.
Asian stir fry dishes are always a hit at our house. They are quick to come together, full of nature’s wholesome ingredients, and so delicious. You don’t have to have a wok to make great Asian food. A good heavy skillet works just as well for stir fry.
How to make Mongolian Chicken
Start by combining the chicken and cornstarch in a large zipper bag. Then shake to coat. Next heat 1 tablespoon vegetable oil in large skillet over medium high heat. Add the chicken to the pan in a single layer and cook until golden brown on both sides. If necessary work in batches adding more oil when needed. Then plate the chicken and heat a little more oil over medium high heat. Now cook the onion for a couple of minutes stirring several times. Add the onion to the plate with the chicken.
Reduce heat to medium low and add the sesame oil. Add the ginger and garlic and cook for a minute stirring constantly. Then add the rice vinegar, soy sauce, and brown sugar stirring to combine. In a separate bowl whisk together the water and cornstarch. Then whisk it into the skillet and cook until slightly thickened. Add the cooked chicken and onions back to the skillet. Finally top with the green onions and serve promptly.
What is in Mongolian Sauce
It is so easy to make and delicious over shrimp, chicken, beef or even mahi mahi. Sesame oil, ginger, garlic, rice vinegar, soy sauce and brown sugar are combined and thickened to make a mouthwatering good sweet and salty sauce.
Recipe notes and helpful tips
- Cut the chicken in thin bite sized pieces to ensure it is cooked through and crispy.
- The cornstarch step is easily done in a large zipper bag and really gives the chicken that crispy authentic Asian restaurant flavor and texture.
- Ginger paste works great for those times when fresh ginger is just not available at the market.
- This recipe is best served promptly while the chicken is crisp and the vegetables are crisp tender.
- Traditionally this recipe is served with just chicken and onions however mushrooms, snow peas, peppers and carrots are all delicious additions.
What to serve with Mongolian Chicken
- White rice or brown rice
- Udon, soba or rice noodles
- Crab rangoon or Crab Rangoon Egg Rolls
- Dumplings or potstickers
- Egg Drop Soup, Pork Stuffed Wonton Soup, or Hot and Sour Soup
Other stir fry dishes you will love!
PrintMongolian Chicken
This quick and easy Mongolian Chicken combines crisp stir fried chicken with sweet onions and scallions all in a mouthwatering good sweet and salty sauce. Make some for your family this evening and soak up the complements.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: dinner
- Method: stir fry
- Cuisine: Asian
Ingredients
- 1 ¼ lbs chicken cut in thin bite size pieces
- ⅓ cup cornstarch
- 2–3 tablespoons vegetable oil
- 1 medium onion cut in 8-10 wedges
Sauce
- 1 ½ teaspoon sesame oil
- 1 tablespoon fresh grated ginger
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- ½ cup low sodium soy sauce
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup water
- 4 green onions cut in ¾ inch segment
Instructions
- Combine the chicken and cornstarch in a large zipper bag. Shake to coat. Heat 1 tablespoon vegetable oil in large skillet over medium high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown. If necessary work in batches adding more oil when needed. Plate the chicken.
- Heat 1 tablespoon oil over medium high heat in same skillet. Cook the onion for 2 minutes; stirring several times. Add the onion to the plate with the chicken.
- Reduce heat to medium low and add the sesame oil. Add the ginger and garlic and cook for 1 minute stirring constantly. Add the rice vinegar, soy sauce, and brown sugar stirring to combine.
- In a separate bowl whisk together the water and cornstarch. Whisk it into the skillet and cook until slightly thickened. Add the cooked chicken and onions back to the skillet. Top with the green onions and serve promptly.
Notes
- Cut the chicken in thin bite sized pieces to ensure it is cooked through and crispy.
- The cornstarch step is easily done in a large zipper bag and really gives the chicken that crispy authentic Asian restaurant flavor and texture.
- Ginger paste works great for those times when fresh ginger is just not available at the market.
- This recipe is best served promptly while the chicken is crisp and the vegetables are crisp tender.
- Traditionally this recipe is served with just chicken and onions however mushrooms, snow peas, peppers and carrots are all delicious additions.
Keywords: what is mongolian chicken, mongolian sauce, mongolian chicken chinese
Tara Pittman
This sounds so delicious. Now I can make it at home instead of getting takeout.
Amber Myers
I love this dish! Normally I order it to go but I will see if I can make it 😉
Monica Simpson
I would love to try this over Udon.
Kathy
This looks so good. I have got to give it a try. I’ve never actually had this before.
ramesh
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
★★★★★
Beth Pierce
Thanks! So glad that the family liked it!
Rika
The flavor of this dish is so good, perfect with a bowl of white rice. Thanks for sharing, Beth!
★★★★★
Annissa
The combination of flavors on this Mongolian recipe sounds so good together! Thanks for sharing!
★★★★★