Mongolian chicken is a quick and easy chicken stir fry dish that you can make at home in just 30 minutes. Crispy strips of chicken are stir fried and smothered in a sweet and savory Mongolian sauce soy sauce and sesame oil. This Chinese restaurant favorite is so much healthier, faster, and better than takeout. You won't believe how simple and easy it is to make at home. It's the most flavorful weeknight dinner ever! Perfect for busy weeknights.
Why You'll Love Mongolian Chicken
- It has the best crispy texture. One of the best things about Mongolian chicken is the crispy texture. The secret is coating the chicken with flour or cornstarch which gives the edges a crisp texture and adds delicious flavor. You won't want to stir fry chicken any other way!
- The Mongolian sauce is so good. The Mongolian sauce that coats this chicken is a flavor punch in every bite. After frying the chicken, you’ll use the same pan to sauté garlic, ginger, and chili before adding in soy sauce and the rest of the ingredients. The final result is salty, savory, spicy, and sweet.
- It's Chinese takeout at home. If you ask me, the best part about this recipe is that you can satisfy your cravings for Chinese takeout without spending the money. And, it's healthier (no MSG), quicker to make at home, and tastes even better homemade!
Ingredients and Substitutions
To make this delicious Mongolian chicken, you will need the following ingredients (full quantities in recipe card below):
- chicken thighs or breasts
- salt and pepper
- cornstarch - you can also substitute this for all-purpose flour.
- vegetable oil
- garlic
- ginger
- dried red chili peppers - optional.
- soy sauce
- chicken broth - you can also substitute this for water.
- sugar
- sesame oil
- green onions
You can also customize this chicken stir fry by adding in your favorite veggies to the mix. Some vegetables that you can add are: zucchini, water chestnuts, sliced carrots, baby corn, broccoli, mushrooms, or bell peppers.
How to Make the Best Mongolian Chicken
- Season and dredge the chicken.Pat dry chicken thighs completely with paper towel and cut into 1-inch strips. Place into a medium mixing bowl and season with salt and pepper. Stir well and set aside for at least 5 minutes. Add chicken and flour to a large Ziploc bag. Seal the bag and shake well to coat evenly.
- Sear the chicken. Heat oil in a large skillet over medium-high heat for 2 minutes until the hot oil sizzles. Add the chicken to the pan in a single layer and stir fry for 3-4 minutes until browned on all sides. (The flour coating will help create a brown crust on the chicken thighs and add extra flavour). Transfer the cooked chicken onto a plate and set aside.
- Sauté aromatics. In the same skillet, add garlic, ginger and dried chili (optional). Sauté over medium heat for 1 minute until fragrant.
- Make the sauce. Add in soy sauce, chicken broth, sugar, and sesame oil. Stir well and bring the sauce to a simmer. Keep stirring until thickened to a desired consistency, about 2-3 minutes. If the sauce is not thick enough, mix 1 teaspoon cornstarch with 1 tablespoon water and add the mixture in the sauce. Stir constantly until thickened.
- Coat the chicken.Return the cooked chicken and green onions to the skillet and toss in the sauce. Top with crushed peanuts (if desired)
- Serve. Serve immediately with a bowl of steamed rice or fried rice.
How to Cook Mongolian Chicken in the Instant Pot
- In a small mixing bowl, whisk together garlic, ginger, soy sauce, chicken broth, sugar, and sesame oil until smooth.
- Add chicken and sauce mixture in the instant pot. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
- Turn on sauté on high and stir in ½ teaspoon cornstarch (more if necessary). Cook until the sauce thickens to a desired consistency, stirring constantly.
- Garnish with green onions and peanuts (if desired) and serve warm with a bowl of steamed rice.
How to Serve
Serve Mongolian chicken over a bowl of Steamed Rice or Vegetarian Fried Rice. It also pairs well with:
- an Asian-style salad such as Chinese Garlic Cucumber Salad or Asian Chopped Salad
- stir-fried vegetables like Tofu and Mushroom Stir Fry, Spring Vegetable Stir Fry or Air Fryer Vegetable Stir Fry
- bread on the side like Vegetarian Steamed Buns or Green Onion Dinner Rolls.
Storing Instructions
- How to store: Store any leftover Mongolian chicken in an airtight container in the refrigerator for up to 3-4 days.
- How to reheat: I recommend reheating on the stove over medium heat for 5-10 minutes until warmed through. If the sauce has thickened up too much in the refrigerator, add a splash of water when reheating. You can also microwave in a covered bowl so the chicken steams in its bowl. This can help prevent rubbery, dried-out chicken.
More Chicken Stir Fry Recipes
- 60 Chinese Takeout Recipes
- Thai Basil Chicken
- Kung Pao Chicken
- General Tso's Chicken
- Chicken Pad Thai
- Healthy Lemon Chicken
- Shanghai Style Fried Noodles
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Recipe
Mongolian Chicken
- Total Time: 30 minutes
- Yield: 4 servings
Description
Mongolian chicken is a quick and easy chicken stir fry dish that you can make at home in just 30 minutes. Healthier, faster, and better than takeout.
Ingredients
For the chicken:
- 1 lb. chicken thighs or breasts, boneless and skinless
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- ½ cup all-purpose flour (cornstarch)
- 2 tablespoons vegetable oil
For the sauce:
- ½ tablespoon garlic, minced
- 1 teaspoon ginger, freshly grated
- 2-3 dried red chili peppers (optional)
- 3 tablespoons soy sauce
- ¼ cup chicken broth (or water)
- ½ tablespoon sugar
- 1 teaspoon sesame oil
- ¼ cup green onions, cut into 2-inch pieces
Instructions
- Pat dry chicken thighs completely with paper towel and cut into 1-inch strips. Place into a medium mixing bowl and season with salt and pepper. Stir well and set aside for at least 5 minutes. Add chicken and flour to a large Ziploc bag. Seal the bag and shake well to coat evenly.
- Heat oil in a large skillet over medium-high heat for 2 minutes until the hot oil sizzles. Add the chicken to the pan in a single layer and stir fry for 3-4 minutes until browned on all sides. (The flour coating will help create a brown crust on the chicken thighs and add extra flavour). Transfer the cooked chicken onto a plate and set aside.
- In the same skillet, add garlic, ginger, and dried chili (optional). Sauté over medium heat for 1 minute until fragrant.
- Add in soy sauce, chicken broth, sugar, and sesame oil. Stir well and bring the sauce to a simmer. Keep stirring until thickened to a desired consistency, about 2-3 minutes. If the sauce is not thick enough, mix 1 teaspoon cornstarch with 1 tablespoon water and add the mixture in the sauce. Stir constantly until thickened.
- Return the cooked chicken and green onions to the skillet and toss with the sauce. Top with crushed peanuts (if desired).
- Serve immediately with a bowl of steamed rice or fried rice.
Notes
Instant pot instructions: In a small mixing bowl, whisk together garlic, ginger, soy sauce, chicken broth, sugar, and sesame oil until smooth. Add chicken and sauce mixture in the instant pot. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Turn on sauté on high and stir in ½ teaspoon cornstarch (more if necessary). Cook until the sauce thickens to a desired consistency, stirring constantly. Garnish with green onions and peanuts (if desired) and serve warm with a bowl of steamed rice.
How to store: Store any leftover Mongolian chicken in an airtight container in the refrigerator for up to 3-4 days.
How to reheat: I recommend reheating on the stove over medium heat for 5-10 minutes until warmed through. If the sauce has thickened up too much in the refrigerator, add a splash of water when reheating. You can also microwave in a covered bowl so the chicken steams in its bowl. This can help prevent rubbery, dried-out chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Mongolian
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