Mongolian Chicken

Try this delicious and quick Mongolian chicken recipe for a flavorful meal in no time! Marinated chicken, veggies, and a savory sauce create the perfect combination of sweet and spicy flavors.

Asian stir-fry dishes are always a hit at our house. They are quick to prepare, 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 right on the stovetop works just as well for my sesame chicken and beef chop suey.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Chicken: Use boneless, skinless chicken breasts.
• Ginger: I used fresh ginger, but you can substitute ginger paste. Ginger paste is sold in tubes in the refrigerated produce section of most grocery stores. It will keep for weeks stored in the refrigerator.
• Garlic: You can substitute fresh, finely minced shallots, or the white parts of green onions.
• Rice Vinegar: As a substitute, you can use white wine vinegar, apple cider vinegar, or champagne vinegar.
• Brown Sugar: You can substitute honey or maple syrup, as these will still bring out the sweet flavor.
• Chicken Broth: Use low-sodium chicken broth.
• Red Pepper Flakes: This is optional, but gives a little kick.

How to Make Mongolian Chicken

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Combine the chicken and cornstarch in a large zipper bag. Shake to coat.
2. In a large skillet over medium heat, add vegetable oil. Add the chicken in a single layer. Cook until golden brown. Plate the chicken.
3. Heat a little more oil in the pan, and toss in the onion. Cook and stir several times. Add the onion to the plate of chicken.
4. Reduce the heat to medium-low and add sesame oil. Add the ginger and garlic and cook for a minute. Combine rice vinegar, soy sauce, and brown sugar.
5. In a small bowl, whisk together the chicken broth and cornstarch. Whisk the mixture into the skillet and cook.
6. Toss to coat the cooked chicken and onions in the skillet.

Preparation Tips

• Cut the chicken into thin, bite-sized pieces to ensure it is cooked through and crispy. You can use chicken breasts or chicken thighs. 
• The cornstarch step is done quickly in a large zipper bag or bowl, giving the chicken a crispy, authentic Asian restaurant flavor and texture.
• Ginger paste works great for those times when fresh ginger is just not available at the market.
• If you want to add more veggies, try snow peas, mushrooms, zucchini, broccoli, carrots, and bell peppers.
• Think sriracha, red chili flakes, or sambal oelek to add a little kick. 
• This recipe is best served promptly while the chicken is crisp and the vegetables are crisp-tender.

Serving Suggestions

• Appetizers: Chicken lettuce wraps, Crab rangoon, Pork dumplings, or Classic egg rolls.
• Starches: White rice, Brown rice, or Chinese noodles.
• Soup: Wonton soup, Egg Drop Soup, or Hot and Sour soup.

More Stir-Fry Dishes

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