Mongolian Chicken Recipe hits that perfect sweet, garlicky, slightly spicy note, with crispy edges and a glossy sauce that clings to every bite. It works great for busy weeknights because you can get it on the table in about 30 minutes, and it tastes like takeout in the best way. I first tested this version after a long day of recipe shoots, and my family inhaled it so fast I had to make a second batch.
Why You Should Try This Mongolian Chicken Recipe
This Mongolian Chicken Recipe gives you all the flavor of your favorite restaurant, without mystery ingredients or soggy breading. You control the sweetness, the heat, and the oil, so it fits your taste and your kitchen.
The sauce uses simple pantry staples, so you probably own most of them already. You cook everything in one skillet, which keeps cleanup easy and weeknight-friendly.
“Tastes like my favorite takeout spot but even better at home, and the leftovers heat up perfectly. ★★★★★”
Ingredients You’ll Need
Chicken
- 1 ½ pounds boneless skinless chicken thighs, cut into thin strips
- You can use chicken breast if you prefer leaner meat; thighs stay juicier.
- 3 tablespoons cornstarch
- Potato starch works too if you cook gluten free.
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons neutral oil (canola, avocado, or grapeseed)
Sauce
- ½ cup low sodium soy sauce
- Use tamari or coconut aminos for gluten free options; reduce sugar slightly with coconut aminos.
- ½ cup water or low sodium chicken broth
- ½ cup packed brown sugar
- Light brown sugar keeps the flavor balanced; dark brown sugar adds deeper caramel notes.
- 4 cloves garlic, minced
- Jarred minced garlic works in a pinch, use 1 ½ teaspoons.
- 1 tablespoon fresh ginger, minced or grated
- Use ½ teaspoon ground ginger if you need a shortcut, but fresh tastes brighter.
- 1–2 teaspoons sriracha or chili garlic sauce, to taste
- Skip or reduce if you cook for kids or spice-sensitive eaters.
- 1 tablespoon rice vinegar
- Apple cider vinegar works if you do not keep rice vinegar around.
- 1 teaspoon toasted sesame oil
Thickener & Finish
- 1–2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Adjust to reach your favorite sauce thickness.
- 3–4 green onions, sliced (white and green parts separated)
- 1–2 tablespoons toasted sesame seeds, optional
Optional Veggies
You can stir fry these with the chicken or cook them first and set aside:
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets, small
- 1 small carrot, thinly sliced on a bias
- 1 small yellow onion, sliced
Equipment
- Large nonstick skillet or wok
- Cutting board and sharp knife
- Small bowl for cornstarch slurry
- Medium bowl for tossing chicken with cornstarch
- Measuring cups and spoons
- Spatula or wooden spoon
Tips & Tricks
- Slice chicken thinly so it cooks quickly and browns nicely.
- Pat chicken dry with paper towels before you coat it in cornstarch so it crisps instead of steams.
- Heat the pan until the oil shimmers before you add the chicken so the coating does not stick.
- Cook chicken in batches so you avoid crowding and keep that light crisp texture.
- Stir the sauce ingredients before you pour them into the pan so the sugar dissolves evenly.
- Add the cornstarch slurry gradually and stir constantly so the sauce thickens smoothly.
- Taste the sauce at the end and adjust with a splash of vinegar for brightness or a pinch of sugar for balance.
- Keep veggies slightly crisp so they hold texture under the glossy Mongolian sauce.
- Serve over hot rice or noodles so they soak up every bit of sauce.
- Double the sauce if your family loves extra to spoon over sides.
How to Make Mongolian Chicken Recipe
Step 1: Prep the Chicken
Slice the chicken thighs into thin strips, about ¼ inch thick. Place them in a medium bowl, then sprinkle with salt, pepper, and cornstarch. Toss until every piece looks evenly coated and no dry cornstarch clumps remain.
Step 2: Mix the Sauce
In a separate bowl, whisk together soy sauce, water or broth, brown sugar, garlic, ginger, sriracha, rice vinegar, and sesame oil. Stir until the sugar dissolves and the mixture looks smooth. Set the bowl near the stove so you can grab it quickly.
Step 3: Brown the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium high heat. When the oil shimmers, add half the chicken in a single layer. Let it cook without moving for 2 to 3 minutes so it browns, then stir and cook another 2 to 3 minutes until the chicken cooks through and edges turn golden.
Transfer the cooked chicken to a plate. Add the remaining 1 tablespoon of oil to the skillet and repeat with the rest of the chicken. Work quickly so the browned bits in the pan do not burn.
Step 4: Cook Optional Veggies
If you use veggies, add bell pepper, broccoli, carrot, and onion to the empty skillet. Stir fry over medium high heat for 3 to 4 minutes until they turn crisp tender. Remove them to the plate with the chicken.
Step 5: Build the Sauce
Give the sauce mixture a quick stir, then pour it into the hot skillet. Let it come to a gentle simmer over medium heat, stirring often. The garlic and ginger will smell fragrant, and small bubbles will form around the edges.
Step 6: Thicken the Sauce
Stir together 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl until smooth. Drizzle the slurry into the simmering sauce while you stir constantly. Cook 1 to 2 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.
If you want a thicker sauce, add the remaining slurry in small amounts until you like the texture.
Step 7: Combine Everything
Return the cooked chicken and any juices to the skillet. Add the cooked veggies if you used them, along with the white parts of the green onions. Toss everything in the sauce until each piece of chicken looks coated and heated through.
Taste and adjust seasoning. Add more chili sauce for heat or a splash of water if the sauce feels too thick.
Step 8: Garnish and Serve
Turn off the heat and sprinkle the green onion tops and sesame seeds over the chicken. Give it a light toss so the toppings spread around. Serve the Mongolian Chicken Recipe over steamed white rice, brown rice, cauliflower rice, or noodles.
What to Serve with Mongolian Chicken Recipe
Mongolian Chicken Recipe pairs beautifully with fluffy jasmine rice or simple steamed brown rice that soaks up the sauce. You can add a side of stir fried green beans, snap peas, or a quick sesame cucumber salad for freshness and crunch. Kids usually love it with plain rice and some roasted broccoli on the side. If you want a lighter plate, serve it over shredded cabbage or a bed of sautéed veggies for a takeout-style bowl at home.
Storage Options
- Store leftover Mongolian Chicken Recipe in an airtight container in the fridge for up to 4 days.
- Freeze portions in freezer-safe containers or bags for up to 2 months, and label with the date so you track freshness.
- Reheat gently in a skillet over medium heat with a splash of water until hot, or microwave in short bursts, stirring between each round.
- If the sauce thickens too much after chilling, loosen it with a spoonful of water or broth while you reheat.
Mongolian Chicken Recipe
Ingredients
Instructions
- Slice the chicken thighs into thin strips, about 1/4 inch thick. Place them in a medium bowl and sprinkle with salt, pepper, and cornstarch. Toss until every piece is evenly coated and no dry cornstarch clumps remain.
- In a separate bowl, whisk together the soy sauce, water or broth, brown sugar, garlic, ginger, sriracha or chili garlic sauce, rice vinegar, and sesame oil until the sugar dissolves and the mixture is smooth. Set near the stove.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When the oil shimmers, add half of the chicken in a single layer. Let it cook without moving for 2 to 3 minutes to brown, then stir and cook another 2 to 3 minutes until cooked through and golden at the edges. Transfer to a plate.
- Add the remaining 1 tablespoon of oil to the skillet and repeat with the rest of the chicken. Work quickly so the browned bits in the pan do not burn.
- If using veggies, add the bell pepper, broccoli, carrot, and onion to the empty skillet. Stir fry over medium-high heat for 3 to 4 minutes until crisp-tender. Remove to the plate with the chicken.
- Give the sauce mixture a quick stir, then pour it into the hot skillet. Bring to a gentle simmer over medium heat, stirring often, until fragrant and small bubbles form around the edges.
- Stir together 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl until smooth. Drizzle the slurry into the simmering sauce while stirring constantly. Cook for 1 to 2 minutes, until the sauce is glossy and thick enough to coat the back of a spoon. Add more slurry in small amounts if you prefer a thicker sauce.
- Return the cooked chicken, any accumulated juices, and the cooked veggies (if using) to the skillet. Add the white parts of the green onions. Toss until everything is coated in the sauce and heated through. Taste and adjust with more chili sauce for heat, a splash of water if the sauce is too thick, or a bit more vinegar for brightness.
- Turn off the heat and sprinkle the green onion tops and sesame seeds over the chicken. Toss lightly and serve hot over steamed rice, cauliflower rice, or noodles.
Notes
Approximate per serving (4 servings, without rice and without optional veggies): 430 calories; fat 17 g; saturated fat 3 g; carbohydrates 35 g; fiber 1 g; sugars 24 g; protein 33 g; sodium 1220 mg. Values are estimates and will vary based on exact ingredients, brands, added veggies, and portion size.
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