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.
For the chicken:
- 1 lb. chicken thighs or breasts, boneless and skinless
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 1/2 cup all-purpose flour (cornstarch)
- 2 tablespoons vegetable oil
For the sauce:
- 1/2 tablespoon garlic, minced
- 1 teaspoon ginger, freshly grated
- 2-3 dried red chili peppers (optional)
- 3 tablespoons soy sauce
- 1/4 cup chicken broth (or water)
- 1/2 tablespoon sugar
- 1 teaspoon sesame oil
- 1/4 cup green onions, cut into 2-inch pieces
- 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.
- Serve immediately with a bowl of steamed rice or fried 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
Keywords: mongolian chicken, how to make mongolian chicken, easy mongolian chicken, homemade mongolian chicken, chicken with mongolian sauce