If you are craving a dish that bursts with sweet, savory, and just a hint of spice, you will absolutely love this Easy Mongolian Chicken Recipe. It’s a delicious weeknight winner that brings the rich flavors of Mongolian cuisine right to your kitchen without any fuss. Tender chicken slices are coated to perfection, cooked with aromatic garlic and ginger, then bathed in a glossy, mouthwatering sauce that is sweet with a subtle kick. This recipe not only feels special but is incredibly approachable, making it one of my favorite go-to dinners when I want something comforting yet exciting.
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly simple, but each element plays a crucial role in building the depth of flavor, texture, and color that makes this dish stand out. From the tender chicken to the vibrant green onions, every component contributes something special.
- 1 lb boneless, skinless chicken breasts: Thinly sliced for quick cooking and a tender bite.
- 1 tablespoon cornstarch: Helps create a light, crispy coating that seals in the chicken’s juiciness.
- 2 tablespoons vegetable oil: Perfect for stir-frying the chicken and aromatics evenly.
- 1 teaspoon minced ginger: Adds a warm, zesty note that elevates the flavor profile.
- 3 cloves minced garlic: Brings a fragrant punch that awakens your palate.
- ½ cup soy sauce: The backbone of the sauce, providing savory depth and umami richness.
- ½ cup water: Balances the sauce’s intensity and helps it simmer to a glossy finish.
- ⅔ cup brown sugar: Adds caramelized sweetness that perfectly contrasts the soy sauce.
- 1 teaspoon red pepper flakes (optional): For those who like a little heat, it gives a subtle spicy bite.
- 4 green onions, chopped: Sprinkled at the end for freshness and a pop of color.
- Cooked white rice: The ultimate base to soak up that irresistible sauce.
How to Make Easy Mongolian Chicken Recipe
Step 1: Coat the Chicken
Start by tossing your thinly sliced chicken breasts with cornstarch in a bowl until each piece is nicely coated. This step isn’t just about texture — the cornstarch helps the sauce cling perfectly to every bite and gives the chicken a delicate crispness once cooked. Let it sit for about 10 minutes to set.
Step 2: Heat the Pan and Sauté Aromatics
Warm up your vegetable oil in a large pan over medium-high heat. Once hot, add the minced ginger and garlic. Stir them around for about 30 seconds until you can smell their vibrant fragrance filling your kitchen. This quick sauté is the foundation of the flavor, so don’t rush it!
Step 3: Cook the Chicken
Add the coated chicken to the pan and let it cook without disturbing too much so it browns beautifully. Flip and stir occasionally until all sides are golden and the chicken is cooked through, about 5 to 7 minutes. This step locks in juiciness and develops a lovely outer texture.
Step 4: Prepare and Add the Sauce
While the chicken cooks, whisk together soy sauce, water, and brown sugar in a small bowl until the sugar dissolves completely. Pour this magical mixture over the browned chicken, then reduce the heat to medium-low. Let it simmer gently for a few minutes so the sauce thickens and turns glossy, coating every morsel with rich flavor.
Step 5: Spice and Garnish
If you love a bit of heat, sprinkle in red pepper flakes now and give it a good stir to distribute the spice evenly. Finally, add the chopped green onions on top for a burst of color and fresh flavor. Your Easy Mongolian Chicken Recipe is now ready to enjoy!
How to Serve Easy Mongolian Chicken Recipe
Garnishes
Finishing touches make all the difference. A scattering of fresh green onions adds a beautiful pop of green and fresh bite that balances the richness of the sauce. You can also sprinkle some toasted sesame seeds if you want an extra nutty crunch.
Side Dishes
This dish pairs wonderfully with plain steamed white rice as it soaks up every bit of that luscious sauce. For a more vibrant meal, serve alongside steamed broccoli, snap peas, or even a simple Asian cucumber salad to add crunch and contrast.
Creative Ways to Present
For an impressive presentation, you can serve the chicken in individual bowls atop a fluffy mound of jasmine rice, garnished with green onions and red pepper flakes. Another fun idea is building it as a lettuce wrap with crunchy iceberg or butter lettuce leaves for a fresh, hand-held take on this Easy Mongolian Chicken Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Because the sauce is so flavorful, the chicken maintains its delicious taste even after a day or two of refrigeration.
Freezing
This recipe freezes well. Let the chicken cool completely before transferring it to a freezer-safe container or bag. It will keep for up to 2 months. When ready to eat, thaw overnight in the fridge.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat, stirring occasionally to prevent sticking and help the sauce revive its glossy texture. You can also microwave it covered for a minute or two, stirring halfway for even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great substitute, offering extra juiciness and flavor. Just slice them thinly like the breasts and follow the recipe as is.
Is this recipe spicy?
The spice level is totally up to you. The red pepper flakes are optional and can be adjusted or omitted depending on your heat preference.
Can I make this gluten-free?
Yes! Just swap the soy sauce for a gluten-free tamari or coconut aminos to keep all the flavor without gluten concerns.
What should I serve with Easy Mongolian Chicken Recipe?
Steamed rice is classic, but adding sautéed vegetables or simple Asian-inspired sides like cucumber salad or edamame rounds out the meal beautifully.
How thick should the sauce be?
You want your sauce to be thick enough to coat the chicken but still pourable. If it gets too thick, add a splash of water to loosen it up as it simmers.
Final Thoughts
This Easy Mongolian Chicken Recipe is one of those delightful dishes that feels special without any complicated steps. It’s a wonderful balance of sweet, savory, and just a touch of heat that’s sure to become a family favorite. Don’t hesitate—give this recipe a try tonight and enjoy all the tender, flavorful goodness in every bite!
Print
Easy Mongolian Chicken Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
Description
A flavorful and easy-to-make Mongolian Chicken recipe featuring tender chicken breast slices coated in cornstarch, sautéed with garlic and ginger, then simmered in a savory-sweet soy sauce and brown sugar glaze. Served hot over white rice, this dish offers a perfect balance of sweet, salty, and mildly spicy flavors for a satisfying meal any night of the week.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
Sauce and Seasonings
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- ½ cup soy sauce
- ½ cup water
- ⅔ cup brown sugar
- 1 teaspoon red pepper flakes (optional)
- 4 green onions, chopped
For Serving
- Cooked white rice
Instructions
- Coat the Chicken: In a bowl, toss the thinly sliced chicken breasts with 1 tablespoon of cornstarch until each piece is well-coated. Let the chicken sit for about 10 minutes to allow the cornstarch to adhere properly.
- Heat the Pan: Place a large pan over medium-high heat and add 2 tablespoons of vegetable oil. Heat the oil until it’s shimmering but not smoking.
- Sauté Aromatics: Add the minced ginger and garlic to the hot oil and sauté for about 30 seconds, stirring constantly, until they release a fragrant aroma.
- Cook the Chicken: Add the cornstarch-coated chicken slices to the pan. Cook the chicken for 5 to 7 minutes, turning occasionally, until the pieces are browned and cooked through on all sides.
- Prepare the Sauce: While the chicken cooks, whisk together ½ cup soy sauce, ½ cup water, and ⅔ cup brown sugar in a small bowl until the sugar dissolves completely.
- Add Sauce to Chicken: Pour the prepared sauce over the cooked chicken in the pan, coating all the pieces evenly.
- Simmer: Reduce the heat to medium-low. Allow the sauce to simmer gently for several minutes, stirring occasionally, until it thickens to your preferred consistency.
- Add Spice and Garnish: Stir in 1 teaspoon of red pepper flakes if using, then sprinkle the chopped green onions over the top.
- Serve: Serve the Mongolian Chicken hot, spooned over a bed of cooked white rice for a complete meal.
Notes
- For a gluten-free option, substitute soy sauce with tamari.
- Adjust the brown sugar to your taste if you prefer a less sweet or sweeter sauce.
- Red pepper flakes can be omitted or increased to vary the heat level.
- To save time, use pre-minced garlic and ginger from the store.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
