If you’re craving a meal that’s bursting with flavor but comes together in a flash, you’re in for a treat with this Easy Mongolian Chicken Recipe. Tender slices of chicken breast get coated in a light cornstarch layer, then wok-tossed in a glossy garlic-ginger soy sauce that’s both sweet and savory with just the right hint of spice. It’s like your favorite takeout dish, but made at home with simple ingredients and under 30 minutes. This recipe delivers all the satisfying tastes you want without any fuss, making it perfect for busy weeknights or cozy dinners with friends and family.
Ingredients You’ll Need
Getting this dish just right is all about the basics, and that’s the beauty of this recipe. Each ingredient plays a crucial role, whether it’s building the depth of flavor, adding texture, or giving the dish that perfect balance. Plus, you probably already have most of these staples in your kitchen!
- 1 lb boneless skinless chicken breasts (thinly sliced): The lean protein that stays tender and soaks up all the sauce.
- ¼ cup cornstarch: Creates a light crispy coating and helps thicken the sauce beautifully.
- 2 tablespoons vegetable oil: A neutral oil perfect for stir-frying and achieving a golden crust on the chicken.
- 3 cloves garlic (minced): Brings that aromatic punch that wakes up every bite.
- 1 teaspoon fresh ginger (grated): Adds a subtle zing and warmth that balances the sweetness.
- ½ cup low-sodium soy sauce: The salty backbone with tons of umami depth.
- â…“ cup water: Keeps the sauce silky and helps blend all the flavors smoothly.
- ¼ cup brown sugar (packed): For the perfect touch of rich sweetness to contrast the soy.
- ¼ teaspoon red pepper flakes (optional): A little kick for those who like a hint of heat.
- 2 green onions (sliced): Fresh, crisp, and colorful—ideal for garnish and texture.
- Cooked white rice for serving: The classic base that carries all that mouthwatering sauce.
How to Make Easy Mongolian Chicken Recipe
Step 1: Coat the Chicken
Start by tossing your thinly sliced chicken breasts in the cornstarch. Make sure every piece gets a nice, even coating. This step is what gives the chicken that delightful light crust which locks in moisture and helps thicken the sauce later on. Gently shake off any excess cornstarch so the coating isn’t too thick.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer. Let it cook undisturbed for 2 to 3 minutes so it can develop that golden crust, then flip and repeat on the other side. The goal is tender, juicy chicken with a slight crispness. When done, take the chicken out and set it aside to make room for the sauce.
Step 3: Build the Sauce
In the same pan, if needed, add a little more oil and toss in the minced garlic and grated ginger. Stir them for about 30 seconds until the fragrance fills the kitchen—that smell is pure comfort! Then pour in the soy sauce, water, brown sugar, and if you’re using them, the red pepper flakes. Stir everything well and bring it to a simmer. Let it cook for 2 to 3 minutes until the sauce thickens slightly and becomes beautifully glossy.
Step 4: Combine Chicken and Sauce
Return the golden chicken back to the pan and toss it well in that luscious sauce. Cook everything together for another 2 to 3 minutes, letting the sauce cling to each tender slice. The chicken should be glazed with a shiny coating that tastes irresistible. Now sprinkle the sliced green onions on top, adding freshness and crunch.
How to Serve Easy Mongolian Chicken Recipe
Garnishes
Simple but effective garnishes elevate your dish effortlessly. Thinly sliced green onions bring a burst of color and a mild onion flavor that complements the saucy chicken wonderfully. Feel free to sprinkle some toasted sesame seeds on top for an extra nutty touch and a bit of crunch.
Side Dishes
This chicken shines when paired with steamed white rice, which soaks up every bit of the savory sauce. If you want to add veggies, quick stir-fried broccoli, snap peas, or baby bok choy make perfect companions. For a heartier meal, simple garlic noodles or even cauliflower rice work beautifully while keeping things light.
Creative Ways to Present
Feeling fancy? Serve the Easy Mongolian Chicken Recipe in individual lettuce cups for a fresh, handheld twist that’s perfect for parties or fun family meals. Or, plate it over a bed of vibrant stir-fried vegetables for a colorful and healthful presentation that’s bound to impress. Don’t forget a drizzle of extra sauce over the top to keep every bite bursting with flavor!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The chicken and sauce will keep well for up to 3 days, making it a fantastic make-ahead dinner option that tastes just as good reheated.
Freezing
While this dish is best enjoyed fresh, you can freeze cooked chicken and sauce if needed. For best results, place it in a freezer-safe container and consume it within 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the chicken and sauce in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving if possible to keep the chicken from drying out. Add a splash of water or soy sauce if the sauce thickens too much during reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and a richer flavor. Just slice them thinly and follow the same cooking process. You might need a slightly longer cooking time depending on the thickness.
Is this recipe spicy?
The recipe includes optional red pepper flakes for a mild kick, but you can easily leave them out or adjust the amount to suit your heat preference. It’s a versatile dish that balances sweetness and savory notes beautifully.
Can I add vegetables to this dish?
Definitely! Adding veggies like broccoli, bell peppers, or snap peas not only boosts the nutrition but also adds nice textures and colors. Stir-fry them before or alongside the chicken to keep everything crisp and vibrant.
What can I use instead of soy sauce?
If you’re looking for a gluten-free option, tamari works very well without compromising flavor. You can also experiment with coconut aminos for a slightly sweeter, savory twist.
How long does this dish take to prepare?
From start to finish, this Easy Mongolian Chicken Recipe takes about 25 minutes—10 minutes for prep and 15 minutes to cook. It’s quick enough for busy weeknights but impressive enough for guests.
Final Thoughts
Cooking at home doesn’t have to be complicated to be delicious, and this Easy Mongolian Chicken Recipe is proof of that. It’s a fantastic way to bring a little excitement to your dining table with familiar, comforting flavors and a homemade touch. Give it a try—you’ll love how simple ingredients transform into something truly special.
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Easy Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
Easy Mongolian Chicken is a quick, flavorful stir-fry dish featuring tender chicken breast tossed in a sweet, savory, and slightly spicy sauce. Ready in under 30 minutes, this dish pairs perfectly with steamed rice or noodles and is ideal for busy weeknights. With a glossy garlic-ginger soy sauce and a touch of brown sugar, it delivers takeout-style satisfaction right at home.
Ingredients
Chicken and Coating
- 1 lb boneless skinless chicken breasts (thinly sliced)
- ¼ cup cornstarch
Sauce and Aromatics
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ cup low-sodium soy sauce
- â…“ cup water
- ¼ cup brown sugar (packed)
- ¼ teaspoon red pepper flakes (optional)
Garnish and Serving
- 2 green onions (sliced)
- cooked white rice for serving
Instructions
- Coat the Chicken: Toss the sliced chicken in cornstarch until evenly coated, shaking off any excess to ensure a light, crispy texture when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 2–3 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add a little more oil if needed. Sauté minced garlic and grated ginger for about 30 seconds until fragrant, releasing their flavor into the oil.
- Prepare the Sauce: Pour in the soy sauce, water, brown sugar, and red pepper flakes if using. Stir to combine and bring the sauce to a simmer.
- Thicken the Sauce: Let the sauce cook for 2–3 minutes until it thickens slightly into a glossy consistency.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and toss well to coat all pieces with the thickened sauce. Cook for another 2–3 minutes to let the flavors meld and the sauce become glossy and cling to the chicken.
- Garnish and Serve: Sprinkle sliced green onions over the top and serve hot over steamed white rice for a complete meal.
Notes
- You can substitute chicken thighs for a juicier result.
- Add broccoli, bell peppers, or snap peas for extra vegetables and nutrition.
- Adjust the sugar and red pepper flakes to suit your preferred level of sweetness and spiciness.
