Mongolian Chicken Recipe – Quick, Easy & Crave-Worthy Dinner

Mongolian chicken is one of those magical dishes that turns a regular ol’ dinner into a “Wait, you made this?!” kind of night. Crispy chicken coated in a glossy, sticky-sweet soy sauce glaze, tossed with ginger, garlic, and green onions—yes, please. And guess what? You don’t have to order takeout (or wear pants) to enjoy it. This 30-minute recipe delivers that restaurant-style Mongolian chicken flavor without the mystery ingredients or soggy leftovers.

Whether you’re juggling work calls, school pickups, or just trying to figure out dinner before everyone turns hangry, this one’s a real hero. Packed with flavor, totally doable on a weeknight, and made with pantry staples, Mongolian chicken is your new go-to when you want something that tastes like effort, without feeling like effort.

Table of Contents

What is Mongolian Chicken?

Despite the name, Mongolian chicken doesn’t hail from Mongolia. It’s more of an American-Chinese classic—like General Tso or orange chicken—that you’d spot on just about every takeout menu. The dish typically features thinly sliced chicken breast, lightly coated and crisped in oil, then tossed in a sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger.

The sauce is thick and shiny, perfect for spooning over rice, and finished off with a generous handful of green onions for that fresh bite. This version keeps it simple but delivers big on flavor—think crispy edges, a deep umami sweetness, and a little kick of ginger heat. It’s comforting, crave-worthy, and surprisingly quick to pull together from scratch.

Reasons to Try Mongolian Chicken

First of all, the flavor. It’s got that irresistible mix of sweet and salty with just enough garlic and ginger to keep things interesting. Second, it’s faster than waiting for delivery (seriously, 30 minutes tops). Third? It’s picky-eater approved. There’s no exotic spice blend or unfamiliar veggies to cause dinner drama. If you’ve got chicken, soy sauce, and brown sugar, you’re already halfway there.

Also, it’s flexible—you can toss it with veggies, serve it over noodles, or pair it with rice like a true takeout pro. And if you’ve got leftovers (unlikely, but hey), it reheats beautifully. Oh, and let’s not forget the satisfaction of hearing, “You made this?!” from your family or friends. If you loved our easy homemade butter chicken or hot honey chicken cutlets, this one’s right up your alley.

Ingredients Needed to Make Mongolian Chicken

• 1¼ pounds boneless skinless chicken breast, thinly sliced
• ¼ cup + 2 teaspoons cornstarch, divided
• 3 tablespoons vegetable oil
• 1½ teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon toasted sesame oil
• ½ cup low sodium soy sauce
• ⅓ cup water
• ½ cup dark brown sugar
• ½ cup green onions, cut into 1-inch pieces
• Salt and pepper, to taste

Instructions to Make Mongolian Chicken (Step by Step)

Let’s walk through this simple Mongolian chicken recipe together. We’ll keep it stress-free and delicious—just the way dinner should be.

Step 1: Coat the Chicken

Toss those thin chicken slices into a resealable bag with ¼ cup of cornstarch. Seal it up and give it a good shake like you’re prepping for a crispy chicken dance party.

Step 2: Sear the Chicken

Heat up your vegetable oil in a large pan over high heat. Once it’s hot, lay the chicken in a single layer (don’t crowd the pan—do it in batches if needed). Season lightly with salt and pepper. Cook for 3–4 minutes on each side until beautifully golden and crispy. Set them on a paper towel-lined plate.

Step 3: Make the Sauce

In the same pan (with a little less oil now), toss in the garlic and ginger. Cook for about 30 seconds until fragrant—don’t walk away here, it goes fast! Then add the soy sauce, sesame oil, water, and dark brown sugar. Bring to a simmer.

Step 4: Thicken It Up

In a small bowl, mix the remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water to make a slurry. Stir that into the sauce and let it boil for about 30–60 seconds until it thickens slightly.

Step 5: Finish & Toss

Add the cooked chicken back into the pan along with the green onions. Toss to coat everything in that glossy, sweet-savory sauce. Serve immediately—preferably over fluffy white rice or even some garlic Parmesan chicken bake if you’re going full feast mode.

What to Serve with Mongolian Chicken

Rice is the obvious (and fantastic) sidekick—white rice, jasmine, brown, or even cauliflower rice if that’s your thing. But don’t stop there. This dish loves a little crunch, so a quick cucumber salad or some steamed broccoli balances the richness. You could also pair it with creamy dill pierogi soup for a fun contrast, or go full comfort-food with chicken noodle casserole. Noodles? Yes, please. Egg noodles or rice noodles work great. Honestly, anything that soaks up that sauce is fair game.

Key Tips for Making Mongolian Chicken

1. Slice the chicken thinly—we’re going for fast cook time and max crispiness.
2. Don’t overcrowd the pan—if it’s too full, the chicken will steam instead of sear.
3. Use dark brown sugar for deeper flavor. Light brown works in a pinch, but it won’t be quite as rich.
4. Use low-sodium soy sauce—the regular stuff makes it saltier than intended.
5. Double the sauce if you’re a saucy kind of person (or if you’re serving with noodles).
6. Prep everything before cooking—this dish moves fast once the heat’s on.

Storage and Reheating Tips for Mongolian Chicken

Got leftovers? Lucky you. Mongolian chicken stores like a champ. Just pop it in an airtight container and refrigerate for up to 3 days. Reheat it in a skillet over medium heat with a splash of water to loosen up the sauce. Microwave works too—about 1 to 2 minutes, stirring halfway through. Want to freeze it? You can, but the texture might not be as crisp when reheated. If freezing, do it without the green onions and add them fresh when serving.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely. They’re juicier and just as delicious. Just trim the excess fat.

Is Mongolian chicken spicy?
Not as written. Want heat? Add a pinch of red pepper flakes or a drizzle of sriracha.

Can I make it gluten-free?
Yep. Swap soy sauce for tamari or coconut aminos, and double-check your cornstarch brand.

What veggies go well in it?
Broccoli, bell peppers, or snow peas are perfect. Stir-fry them separately and toss them in at the end.

Final Thoughts

Mongolian chicken is the kind of dish that makes dinner feel a little more exciting, without making your night any harder. It’s quick, crowd-pleasing, and works for both casual weeknights and casual date nights (a win-win, right?). And once you try it, there’s no going back to takeout. Craving more craveable chicken? Check out our Southwest Chicken Alfredo or easy homemade butter chicken for your next dinner idea. Your skillet’s got some magic in it—go make something amazing.

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