If your weeknights feel like a marathon between work, family, and finding time to make dinner, let me introduce you to Mongolian Chicken—your new best friend in the kitchen. This dish is a weeknight hero. It’s ready in under 30 minutes and tastes like your favorite takeout order. You probably have most of the ingredients in your pantry already. The crispy chicken coated in a glossy, garlicky sauce is sweet, savory, and just the right amount of sticky. Best of all, it’s a crowd-pleaser that will have your family asking for seconds. Whether you’re cooking for picky eaters, adding variety to your weeknight meals, or just craving comfort food, this recipe has you covered.
Table of Contents
Why You’ll Love This Mongolian Chicken
- Fast and Easy: Perfect for hectic weeknights when you don’t want to spend hours in the kitchen.
- Takeout-Level Flavor: Sweet, savory, garlicky, and a little gingery—just like your favorite restaurant version.
- Family Approved: Even the pickiest eaters can’t resist the crispy chicken and rich sauce.
- Versatile: Serve it with rice, noodles, or even roasted veggies for a complete meal.
- Better than Takeout: Fresher, healthier, and more affordable than ordering in!
Ingredients You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken breasts, thinly sliced into strips
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sesame oil (for flavor)
For the Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- ⅓ cup packed brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 teaspoon rice vinegar
- 1 tablespoon hoisin sauce (optional, for extra depth)
- 1 teaspoon red pepper flakes (optional, for heat)
For Garnish:
- 3 green onions, sliced
- 1 tablespoon sesame seeds (optional)
How to Make Mongolian Chicken
1. Prep the Chicken
Toss the chicken strips with cornstarch in a bowl. Let it sit for about 10 minutes so that magical crispiness can happen when frying.
2. Cook to Crispy Perfection
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches. Cook 3–4 minutes per side until golden and crispy. Remove and set aside.
3. Build That Irresistible Sauce
In the same skillet, drizzle in the sesame oil. Add garlic and ginger. Sauté for about 1 minute until fragrant. Stir in soy sauce, water, brown sugar, rice vinegar, and hoisin (if using). Let it bubble for 3–5 minutes until thickened and glossy.
4. Coat & Toss
Return the chicken to the skillet. Toss until every piece is coated in the sauce. Cook for another 2–3 minutes. Add red pepper flakes if you like spice.
5. Garnish & Serve
Top with sliced green onions and sesame seeds. Serve over steamed rice or noodles.
Aneta’s Tips for Perfect Mongolian Chicken
- Make it ahead-friendly: Cook the chicken and sauce separately, then combine just before serving.
- No chicken breast? Chicken thighs work beautifully here.
- Extra veggies? Add broccoli or snap peas in the last few minutes for a colorful boost.
This became my go-to after a hectic day when my kids once said, “Mom, this tastes like restaurant food!” That kind of compliment makes my heart (and belly) full.
FAQs About Mongolian Chicken
Can I substitute the soy sauce?
Yes! Coconut aminos work as a lower-sodium, soy-free option.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Can I make this gluten-free?
Absolutely—use tamari or gluten-free soy sauce, and check that your hoisin is gluten-free.
Ready to Bring Mongolian Chicken to Your Table?
Next time you’re tempted to grab takeout, remember this quick, flavor-packed Mongolian Chicken recipe. It’s simple enough for a weeknight yet impressive enough for guests. You can have dinner on the table in less time than it takes to choose a takeout order. Pair it with fluffy rice, warm noodles, or even a side of roasted veggies. Grab your skillet, put on your favorite playlist, and get ready to make a dinner that smells (and tastes!) like pure magic.
More Delicious Chicken Recipes to Try
If you loved this Mongolian Chicken, you’ll want to try more flavorful and easy chicken dinners. These recipes are simple, family-friendly, and packed with bold flavors. Perfect for busy weeknights or casual entertaining. Here are some great picks to try next:
- Treat yourself to these Ooey Gooey Cheesy Garlic Chicken Wraps—perfect for a cheesy, handheld comfort meal.
- For a simple dinner win, check out this One-Pan Chicken with Buttered Noodles that’s creamy, buttery, and made in a single pan.
- Spice up your burger night with the juicy Spicy Chipotle Chicken Burger—a smoky, flavorful twist on a classic.
- Impress family or friends with elegant Balsamic Fig Glazed Chicken that’s perfect for a cozy dinner at home.
The Best Mongolian Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crispy Mongolian Chicken coated in a sweet-savory garlic ginger sauce, perfect for serving over rice or noodles. A quick and easy takeout-style dinner!
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts, sliced thinly into strips
2 tablespoons cornstarch
2 tablespoons vegetable oil (for frying)
1 tablespoon sesame oil
For the Sauce:
½ cup low-sodium soy sauce
¼ cup water
⅓ cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
1 teaspoon rice vinegar
1 tablespoon hoisin sauce (optional)
1 teaspoon red pepper flakes (optional)
For Garnish:
3 green onions, sliced
1 tablespoon sesame seeds (optional)
Instructions
Prepare the Chicken: Toss sliced chicken with cornstarch in a bowl until coated. Let it sit 10 minutes.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Stir-fry chicken in batches until golden and crispy (3–4 minutes per side). Remove and set aside.
Make the Sauce: In the same skillet, add sesame oil, then garlic and ginger. Cook 1 minute. Stir in soy sauce, water, brown sugar, vinegar, hoisin (if using), and simmer 3–5 minutes until slightly thickened.
Combine: Return chicken to skillet, toss to coat, and cook 2–3 more minutes. Add red pepper flakes if desired.
Serve: Top with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
For a lighter option, pan-sear the chicken instead of frying.
Add vegetables like broccoli, snap peas, or bell peppers for extra flavor.
Leftovers keep in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 330 Kcal
- Sugar: 12 g
- Sodium: 830 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 75 mg