Mongolian Chicken

Mongolian Chicken is a quick and easy dinner your whole family will love. Made with crispy, bite sized chicken and a sticky, sweet, savory sauce, it’s packed with amazing flavor and ready in 30 minutes or less!

There are certain things I must have every time we order Chinese, and Mongolian Chicken is one of them. Because for me… it’s all about the sauce. I love a good sauce, and this sauce has it ALL. It’s sweet and savory with a hint of spice… in other words… absolute perfection.

This recipe, as a whole, is pretty much perfection. Between the lightly coated, pan fried chicken and the sliced green onions and the aforementioned sauce… it’s simple and delicious and exactly what you’re looking for when you’re craving Chinese food.

One of the things I love most about it is the short ingredient list. Made with fewer than 10 ingredients, many of which you already have in your pantry, it’s one of those dinners you can throw together quickly with just a quick trip to the store.

Of course, as with any stir fry recipe, you can feel free to add additional veggies or spices. But to be honest? This Mongolian Chicken needs nothing.

what you’ll need for this recipe

Chicken – Chicken is the main ingredient in this dish. I used about 2 1/2 pounds chicken breast, cut into 1 inch pieces. Substitute dark meat if you prefer.

Cornstarch – Cornstarch coats the chicken, creating a light, crispy crust that keeps it from drying out and helps hold the sauce.

Oil – Oil is used for sautéing the chicken. I used olive oil, but you can substitute any type you prefer.

Scallions – Green onions add delicious flavor and texture to this dish. I used 1 full bunch of scallions, which is about 1 cup of cut scallions.

Sauce – The sauce for this dish is a savory sweet combination of soy sauce, brown sugar, water, garlic cloves, sesame oil, and freshly grated ginger. I also added some cornstarch for thickening.

Garnishes – Garnish with crushed red pepper flakes, sesame seeds, or any garnishes you like.

how to make mongolian chicken

Pan fry the chicken. Add the chicken to a large mixing bowl; toss with cornstarch until evenly coated. Heat olive oil in a 12 inch skillet over medium-high heat. Add the chicken and sauté 3-4 minutes per side. For best results, don’t overcrowd the pan and be sure to leave the chicken undisturbed while browning. Transfer the cooked chicken from the pan to a large bowl or plate.

Sauté the onions. In the same pan, sauté the scallion pieces at medium-high heat for 30 seconds – 1 minute, until they start to brown. Add the chicken back into the pan.

Combine with the sauce. Combine the sauce ingredients in a large measuring cup or bowl; mix well. Pour the sauce over the chicken and scallions in the pan.

Heat through. Increase heat to high and bring to a boil. Boil 1-2 minutes, until sauce starts to thicken. Remove from heat.

Garnish & serve. Garnish with sesame seeds, crushed red pepper flakes, and additional scallions (optional) to taste. Serve over rice.

storing & reheating

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer desired amount to a skillet and heat over medium heat until warmed through.