Mongolian Chicken

Name: Mongolian Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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; 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 chicken broth or water; 1-2 pinches red pepper flakes; 4 green onions cut in ¾ inch segment

March 25, 2022 by Beth Pierce 45 Comments

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This Mongolian Chicken Recipe 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 it tastes so much better than takeout.

It is very similar to Mongolian Beef but made with tender boneless skinless chicken breasts or thighs. 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 small bowl whisk together the chicken broth 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, brown sugar, and a little chicken broth are combined and thickened to make a mouthwatering good sweet and salty sauce.

A skillet with crispy chicken bites and onions in homemade mongolian sauce.

Recipe notes and helpful tips

Cut the chicken in thin bite sized pieces to ensure it is cooked through and crispy. You can use chicken breasts or chicken thighs.
The cornstarch step is easily done in a large zipper bag and really gives the chicken that crispy authentic Asian restaurant flavor and crispy texture.
Ginger paste works great for those times when fresh ginger is just not available at the market.
If you would like to add more veggies try snow peas, mushrooms, zucchini, broccoli, carrots, and bell peppers all work well.
This recipe is best served promptly while the chicken is crisp and the vegetables are crisp tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Mongolian chicken with browned onions and scallions

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!

Chicken Broccoli Stir Fry
Spicy Beef and Pepper Stir Fry
Beef Lo Mein
Sweet and Sour Chicken
Chicken Chop Suey
Honey Chicken