This is a easy and delicious Mongolian chicken recipe that’s both sweet and savory. A delicious alternative to the classic Mongolian beef preparation with ingredients that pack a punch! Cook time – about 20 minutes.
What is Mongolian chicken?
The question should actually be what is Mongolian beef?, which is a popular dish served in Chinese-American restaurants.
Made with sliced steak (usually flank) and chopped scallions (other vegetables such as onions and bell peppers can also be included), this Chinese-American dish is cooked in a sauce consisting of soy sauce, sugar, hoisin sauce and chilies, or something similar to that flavor profile.
You have probably seen it on the menu at P.F. Changs, and likely ate it as a kid in your local Chinese restaurant. The sweet and savory combination was created to cater to the American palate as true authentic Chinese food is rarely sweet. As you can see here, I’ve used chicken breasts in place of beef.
However, it works well with tofu as well. So feel free to use the protein you prefer. It’s the irresistible Mongolian sauce that will keep you coming back for more!
Why is it called Mongolian if it’s not from Mongolia?
From what I gather, it’s called Mongolian beef because of the way it’s made, not because of the way it tastes.
In 1951, the method of stir-frying meats and veggies on a large, open surface (similar to teppanyaki) first appeared in Taipei, Taiwan. This method reminded them of Mongolian barbecue and their traditions and thus, is loosely based on that.
Just like General Tso’s chicken, it looks like the term got lost in translation somewhere along the way – despite never having made an appearance in China!
The result is perfection: tender chicken pieces that are nutty, sweet, savory and the perfect companion to sliced green onions!
Mongolian chicken is another quick recipe I have recently added to my lazy/busy day menu because it’s so satisfying yet requires very little prep work in the kitchen. It’s not a messy recipe to make and the flavors are familiar enough to please most people’s palate.
Ingredients for Mongolian Chicken
- Chicken: I use boneless, skinless chicken breast for this recipe but feel free to use beef or extra firm tofu.
- Cornstarch: Cornstarch makes the meat juicier and the sauce thicker. You can also use potato starch for the same result.
- Oil: I recommend a neutral oil such vegetable oil or grapeseed oil. Peanut oil will also work for this recipe.
- Fresh ginger: Chopped ginger adds a little spiciness and a refreshing element.
- Garlic: Every stir fry needs a little garlic! It’s one of those aromatics that contribute to the overall flavor of the dish.
- Soy sauce: You can use regular soy sauce or dark soy sauce (the Chinese type, not Thai since that’s too sweet). My go-to soy sauce is Yamasa.
- Chicken stock: Use low-sodium chicken stock, or, if you only have regular chicken stock, mix half of it with water to make it less salty.
- Sugar: You will need a little brown sugar or regular granulated sugar to balance the savory and saltiness of the sauce.
- Sesame oil: Sesame oil is drizzled in the end to add nuttiness.
- Scallions: Chopped scallions (or green onions) add sweetness and a nice crunch.
Recipe Variations
As with every recipe, I highly suggest trying the original recipe first. However, it’s always okay to get creative in the kitchen. Here are other ingredients that can be found in other mongolian chicken recipes if you’re looking to shake things up (and they can usually be found at any major grocery store):
- Red pepper flakes
- Sesame seeds
- Chili peppers
- Tamari sauce
- Asian sweet chili sauce
- Savory brown sauce
- Sweet savory sauce
How to Make Mongolian Chicken
Scroll all the way down to the recipe card for the full recipe.
- Gather all of your kitchen tools and ingredients.
- Place the sliced chicken in a large bowl and dust with cornstarch. Use a spoon or your fingers to toss the chicken and cornstarch until all the pieces are evenly coated.
- Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the chicken and saute for 4 to 5 minutes, until the chicken is cooked through.
- Add the garlic and ginger and cook for 2 minutes.
- Add the soy sauce, chicken stock, and brown sugar, and cook for 2 to 3 minutes, until the sauce thickens.
- Turn the heat off, stir in the sesame oil and scallions. Transfer to a plate and serve.
What makes Mongolian chicken so delicious is partly due to the way the chicken is prepared. Instead of cooking it bare in a frying pan, the chicken is tossed in cornstarch and left there for a few minutes.
This helps to make the chicken juicy and velvety once it’s added to a pan. The cornstarch also thickens the sauce which helps stick to the meat better.
What to serve with Mongolian Chicken
This easy Mongolian chicken recipe goes perfectly with plain white rice. Top it off with green onions and you’ll have a classic, delicious dish on your hands. You can also use brown rice, cauliflower rice, or any other type of rice. I would even suggest you try it with pasta! For tutorials on how to cook steamed rice effortlessly, check out these posts:
Dishes to Pair with Mongolian Chicken
Here are some of my favorite Asian dishes that I like to pair with this chicken stir fry:
Dishes to pair with Mongolian chicken
Did you like this Mongolian chicken recipe? Did you make changes you would like to share? Share your tips and recommendations in the comment section below!
PrintMongolian Chicken Recipe
This is a quick and delicious Mongolian chicken recipe that’s both sweet and savory. A delicious alternative to the classic Mongolian beef preparation with ingredients that pack a punch!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Main
- Method: Stir frying
- Cuisine: Chinese
Ingredients
- 1 pound boneless, skinless chicken breast (chopped bite size)
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 teaspoon ginger (peeled and minced)
- 1 tablespoon garlic (minced)
- 1/4 cup soy sauce
- 1/2 cup low sodium chicken stock
- 2 tablespoons brown sugar
- 1 teaspoon toasted sesame oil
- 4 stalks scallions (chopped bite size on the bias)
Instructions
- In a bowl, mix chicken pieces with cornstarch until all the pieces are evenly coated.
- In a pan over medium-high heat, add oil and when the oil is hot, add chicken. Cook until chicken is cooked through – about 4 to 5 minutes.
- Add garlic and ginger and cook for 2 minutes.
- Add soy sauce, chicken stock and brown sugar and cook for 2 to 3 minutes, until sauce thickens.
- Turn the heat off, add sesame oil and scallions. Stir well and serve with white rice.
Notes
Store the leftovers in an airtight storage container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 10.1g
- Sodium: 1971.7mg
- Fat: 15.7g
- Saturated Fat: 4.1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.9g
- Protein: 54.9g
- Cholesterol: 174mg
Super delicious sauce and tender chicken. I didn’t have fresh ginger so I used what I had on hand, ground ginger. Also, because I made on a whim, didn’t have sesame oil so i toasted some sesame seeds in a bit of olive oil. Other than that made as directed. Simple and tasty over rice with green beans!
★★★★★
Thank you so much Karin! 🙂
OK, so I made this recipe and was sorely disappointed….. But, just to be clear, I was sorely disappointed in MYSELF!!! I didn’t get to make it for a week, after I printed this off. Busy week night, in a hurry…….. I doubled the recipe and of course doubled the sauce ingredients. When my family started eating it, everyone has this “look” on their face……. It was incredibly salty……… so salty, we couldn’t eat it. I couldn’t understand how there could be so many rave reviews on this recipe, yet it was not edible??? Today, I came in and re-read the recipe……. OMG!!!I doubled the soy sauce and totally spaced the CHICKEN STOCK! Will try again next week…………. Wish me luck!
Haha I’ve made the same mistake Debbie but with a French onion soup recipe!
This is the second time I’m making this recipe! Was so good the first time and I forgot to print it out to save. Simple to make and so good! Thanks!
★★★★★
You’re so welcome Amanda, thank you for the kind comment!
I made this recipe the other day and absolutely loved it. I did add some crushed red pepper flakes which added a little more kick. Making it again tonight.
That’s wonderful Debbie, I also love this recipe!
Absolutely delicious. Our daughter who’s a picky eater loved it. Thank you so much!
★★★★★
Can you use chicken broth instead of chicken stock?
Hi Tay, you can use either 🙂
love this and will definitely be a staple in my house …. thanks mate just beautiful
I made this for the first time today and doubled the recipe. I let the chicken cook longer than 4 minutes, in addition to letting the sauce cook longer to reduce to a glaze consistency. It was OUTSTANDING! So easy and delicious! This is going to be a new “go to” meal for our family.
Thank you Connie, you just made my day! 🙂
Sesame w/chili in it is good also!
I made this recipe tonight and it was very delicious. My sauce did not turn into a glaze which I was kind of surprised about.
If you want the sauce to be glaze-like keep an extra tablespoon or so of cornstarch, mix with cold water, and add during the cooking process. It will thicken immediately.
Can this recipe be doubled for a bigger crowd? Will I need to double the amount of oil I use as well if s? Really want try this for a work gathering. Looks so good!
Hi T.S, you can definitely double this recipe, it’s very easy! As far as the amount of oil is concerned, I wouldn’t add more unless you feel like the chicken is sticking to the pan. Keep an eye on it but if your pan is well coated, you won’t need extra 🙂
We had this last night for my sons birthday dinner. I fried it in coconut oil and replaced the brown sugar with 2 tsp coconut sugar. It was amazing!! Will definitely make again and recommend it to friends.
THANKS FOR THE GREAT RECIPE. I WAS JUST LOOKING FOR SOME NEW IDEAS FOR A HEALTHIER DINNER OPTION, AND I THINK THIS WILL WORK. I’ll LIKELY USE LESS SUGAR AND BROWN RICE, BUT I EXPECT IT TO STILL BE GREAT!
This has become a family favorite. It is fresh,light and delicious. I cut a lot of the sugar,but it does not make a big difference. I also deep fry the rice noodles very quickly and it is amazing.
★★★★★
Thank you Judi! I will try it with less sugar then as I would love to cut out more it if possible. Thanks for the tip!
My husband asks for this recipe every week! Delicious and easy. Thank you!
Thank you Jenny!
Do you think i can use just pure sesame oil? I dont have toasted sesame oil!!
Of course Priya! Regular sesame oil is good too 🙂
Amazing. Didn’t realize cornstarch what was made chicken so tender and buttery. THANK YOU!
★★★★★
Thanks Randi! Velveting chicken is the way to go 🙂
Took a while for the sauce to thicken but once it was done it was AMAZING. I used drummettes but followed the recipe exactly other than that. I was using my finger to lick every last bit of the glaze off my plate! Went back for seconds and my brother had eaten every last bit! For about 12 drummettes there was plenty of glaze. Super easy and so delicious!!
★★★★★
Yay! So happy to hear you like the recipe as much as I do 🙂 Next time I will try it with drummettes, what a great idea!
YUMMY!! This was so easy to make and sooooo delicious! I will be making this again but with beef next time!
★★★★★
I have never heard of Mongolian Chicken before, but it looks oh so very delicious. I was surprised at how easy it is to make. I would have thought it to be much harder based on just the picture. This is going to be made in my home very soon.
★★★★★
It is indeed very easy to make and so flavorful! The flavor is uncomplicated but very satisfying, it’s a favorite in our home when we don’t feel like going all out in the kitchen 🙂
Wow, this looks s good and love your blog 🙂
Thank you Gerry, your blog looks beautiful too! Yummy recipes!
saw this on gawker today and made it for dinner tonight! I think I cut the chicken pieces too big, so it took a bit longer than 4 minutes for the first step. But this was delicious!! Will definitely be making again. Thanks for the great recipe!
★★★★★
You’re very welcome Megan!
I made this dish and it was wonderful, however it was too dry. Not enough glaze. Did anyone else have this problem? What did I do wrong? Thank you!