Mongolian Chicken Recipe

Mongolian chicken is a delicious Asian dish that combines marinated chicken with a savory sauce and tasty vegetables. It’s a little bit sweet, a little bit savory and a little bit spicy all at once, and pairs with all kinds of side dishes such as boiled or fried rice or egg noodles tossed in sesame oil.

Stir-fried succulent chicken pieces combine with juicy scallions and onions, in a salty, sweet ginger and garlic based sauce. You can have this on the table in just half an hour and the flavor is definitely going to wow you. This fakeout style dish is so much better than takeout!

If you like Mongolian beef, which is perhaps more common, you’re also going to enjoy Mongolian chicken, as it has tender chicken in place of the beef, and makes a deliciously different change. You might even find you prefer the chicken variation.

Why You’ll Love the Recipe:

Mongolian chicken is a delightful alternative to Mongolian beef, boasting the same wonderful flavors but using a different protein. It’s quick and easy to make. 

How to Serve It:

Serve the Mongolian chicken as soon as it’s cooked, with boiled or fried rice, egg noodles, and maybe a pork or beef egg roll too. 

Can You Make It Ahead?

You can make it ahead and reheat it later.

Variations and Substitutions:

You can use beef or pork in place of the chicken if you prefer, or add some vegetables such as mushrooms, bamboo shoots, carrots cut into matchsticks, or broccoli. 

Ingredients needed:

• Chicken breasts or thighs
• Vegetable oil
• Cornstarch
• Yellow onion

FOR THE SAUCE:

• Grated fresh ginger
• Sesame oil
• Brown sugar
• Low-sodium soy sauce
• Chicken broth or water
• Minced garlic cloves
• Rice vinegar
• Pinch of red pepper flakes
• Green onions
• Cornstarch

How to make Mongolian Chicken Recipe:

Put the chicken in a large Ziploc bag with the cornstarch and shake to coat.

Heat a tablespoon of oil in a wok or large skillet over a moderate to hot heat, then add the chicken and brown all over.

You can work in batches if you need to.

Transfer the chicken into a dish.

Heat another tablespoon of oil in the same skillet and cook the yellow onion for a couple of minutes, stirring often.

Transfer the onion to the dish with the chicken.

Turn the heat down and add the sesame oil, garlic and ginger, and cook for 1 minute, stirring all the time.

Mix in the soy sauce, brown sugar and rice vinegar.

Whisk the chicken broth and cornstarch in a clean bowl, then mix this into the skillet, cooking the mixture until thickened.

Add red pepper flakes to taste, then add the chicken and onions back in to rewarm.

Serve garnished with the green onions.

Your taste buds are going to love this fantastic Mongolian chicken dish which is bursting with flavor and so quick and easy to prepare. It’s even better than the takeout version, for sure!

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator and can be warmed back up in a pan on the stove.

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