Mongolian Chicken

This Mongolian Chicken is a quick and flavorful stir fry made with tender chicken thighs, crisp onions, and a sweet and savory sauce that’s packed with garlic, ginger, and a touch of heat. It’s a perfect one-skillet dinner that comes together in just 30 minutes—ideal for weeknights or when you’re craving bold, Asian-inspired flavor without the takeout wait.

Why You’ll Love This Recipe

This dish is a balance of sweet, savory, and spicy all in one. The chicken is lightly coated in cornstarch and seared for a crisp exterior, while the sauce caramelizes beautifully to coat each piece in flavor. You only need one pan and basic ingredients to create a meal that feels special but requires minimal effort. Plus, it’s great for meal prep and reheats well!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces

• ⅓ cup cornstarch

• ¼ cup vegetable or canola oil, divided

• 1 large onion, cut into chunks

• 4 garlic cloves, minced

For the Sauce:

• ½ cup soy sauce

• ½ teaspoon ground ginger

• 1 tablespoon rice vinegar

• ½ cup brown sugar

• 1 tablespoon cornstarch

• ½ cup water

• ½ teaspoon red pepper flakes

• 4–5 green onions, sliced

Directions

1. In a large bowl, toss the chicken pieces with cornstarch until fully coated.

2. Heat a large skillet or wok over high heat and add 3 tablespoons of oil.

3. Add half of the chicken and cook for 4–5 minutes, flipping halfway through, until golden brown. Remove to a plate and repeat with remaining chicken.

4. Add the onion to the skillet and cook for 2–3 minutes until just softened. Transfer to the plate with the chicken.

5. Add the remaining tablespoon of oil and sauté the garlic for about 30 seconds until fragrant.

6. In a small bowl, mix cornstarch with water to create a slurry.

7. Add soy sauce, ground ginger, rice vinegar, brown sugar, red pepper flakes, and the cornstarch slurry to the skillet. Bring to a simmer and cook for 2–3 minutes until the sauce thickens.

8. Return the chicken and onions to the skillet, add green onions, and toss everything together until well coated.

9. Season with salt and pepper to taste if needed.

10. Serve hot over white rice.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 336 kcal per serving

Variations

• Chicken Breast Option: Substitute chicken thighs with chicken breast for a leaner version. Reduce cook time slightly to avoid drying out.

• Spicier Kick: Increase the red pepper flakes or add a drizzle of chili oil or sriracha.

• Vegetable Boost: Add bell peppers, broccoli, or snap peas for extra crunch and color.

• Low-Sodium Version: Use low-sodium soy sauce to reduce the salt content.

• Gluten-Free: Use a gluten-free soy sauce or tamari.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat in a skillet over medium heat for the best texture. Add a splash of water if the sauce thickens too much. Microwave reheating is also possible, but the chicken may lose some crispness.

FAQs

What is Mongolian chicken?

Mongolian chicken is a Chinese-American dish inspired by Mongolian beef. It features bite-sized chicken cooked in a sweet, savory, and slightly spicy soy-based sauce.

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well, but reduce cooking time slightly to avoid overcooking.

What does cornstarch do in this recipe?

Cornstarch helps give the chicken a crispy coating and also thickens the sauce.

Can I make this dish ahead of time?

Yes, it reheats well and is great for meal prep. Store in the fridge and reheat in a pan or microwave.

Is Mongolian chicken spicy?

It has mild heat from the red pepper flakes, but you can adjust the spice level to your taste.

What can I serve with this dish besides rice?

Serve with noodles, steamed vegetables, or lettuce wraps for a low-carb option.

Can I freeze Mongolian chicken?

It’s best enjoyed fresh, but you can freeze it. Let it cool, then freeze in a sealed container for up to 2 months. Thaw before reheating.

How do I get the sauce to thicken properly?

Make sure to cook the cornstarch slurry long enough (2–3 minutes simmering) until it visibly thickens the sauce.

What vegetables pair well with Mongolian chicken?

Bell peppers, broccoli, snow peas, green beans, and baby corn are all great additions.

Can I double the recipe?

Absolutely. Use a larger skillet or cook the chicken in batches to maintain a good sear.

Conclusion

Mongolian Chicken is the perfect balance of simplicity and flavor. With just one pan, basic pantry staples, and a quick cooking time, it delivers a satisfying meal that rivals your favorite takeout. Whether served over rice or noodles, this sweet and savory stir fry is sure to become a household favorite.

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