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Enjoy this Mongolian Chicken Recipe for lunch or dinner any day of the week. Tender, juicy chicken cooked in a sweet-and-savory sauce that’s healthier than the traditional takeout Chinese chicken recipe.
I used to make the same chicken dinners over and over until I finally tried this Mongolian chicken. Now it’s one that my whole family asks for, and I make it on repeat. It’s sweet, savory, and so full of flavor, and the best part? It’s healthier than takeout, ready in under 30 minutes, and easy enough for a regular weeknight.
Throw in some green beans or broccoli if you want to sneak in some veggies, and it becomes the perfect meal-prep meal to enjoy for a few days.
Recipe Overview
Ingredients needed
These are just the ingredients you will need to make this Asian chicken recipe. Full measurements are listed further down below in the recipe card.
- Chicken: I used boneless, skinless chicken breasts. You may also use boneless, skinless chicken thighs.
- Cornstarch: Uses for thickening the sauce. But you may also use flour.
- Oil: Use Vegetable oil or any nut oil
- Green onions: For added color, texture, and flavor. I recommend adding this if you can; it is not a deal breaker.
- Low-sodium soy sauce: Watching your salt intake? Use coconut aminos.
- Honey: You may use brown sugar instead.
- Water, or chicken stock, works just fine.
- Garlic cloves and Fresh ginger: Use fresh if possible. Makes a huge difference with the flavor.
- Red pepper flakes: If you do not care for spice, skip this, but I love it with a bit of heat.
- Rice vinegar: If you don’t have this handy, use white vinegar.
- Sesame seeds: These are used to garnish and are optional, so if you don’t have them, don’t worry about it.
- Cooked rice of choice: or you may use quinoa or any other grain.
How to make Mongolian chicken
- Prep the chicken: Add the chicken pieces to a large Ziploc bag together with salt, pepper, and cornstarch. Seal and mix through the bag to evenly coat the chicken.
- Cook the chicken: Heat oil in a large frying pan over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, around 8 minutes. Add garlic and cook for another 1-2 minutes.
- Make the sauce: In a small bowl, combine all sauce ingredients. Pour the sauce over the cooked chicken in the pan and stir to coat. It should take about 2-3 minutes to thicken.
- Serve: Stir in the green onions and sprinkle with sesame seeds. Serve immediately over rice, and enjoy!
Recipe notes and tips
- Try to cut the chicken into similarly sized pieces so everything cooks at the same time.
- Don’t overcrowd the pan: Cook the chicken in batches if needed. This helps it get that nice golden color.
- Let the sauce thicken: Give the sauce a minute or two to simmer so it thickens and coats the chicken well.
- Taste the chicken and adjust the sweetness if needed. If it tastes too sweet, add a splash of soy sauce or a little garlic to balance it out.
- Add veggies if you like: Broccoli, bell peppers, or snap peas work really well to bulk it up.
Common Questions
To make Mongolian sauce, you will need brown sugar, minced ginger, minced garlic, soy sauce, salt, and pepper. In our Mongolian chicken recipe, I used honey in place of brown sugar. Some would add chili for a spicy kick.
You can store leftover Mongolian Chicken in a tightly sealed container in the fridge for up to 3 days. Reheat in the microwave when ready to serve.
It tastes like what you would expect your Chinese chicken takeout to taste like. It has a sweet flavor from the combination of salty soy sauce and brown sugar. The flavors of the fresh garlic and ginger make it so delicious. Served over a bed of white rice.
Yes. If you prefer boneless, skinless chicken thighs instead of chicken breast, you can use them; the calorie count will vary.
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Healthy Mongolian Chicken Recipe
Video
Ingredients
- 1.5 pound boneless skinless chicken breast, thinly sliced into 1-2 inch strips
- 1/4 cup cornstarch , or gluten-free flour
- 2 tablespoons vegetable oil
- 4 green onions, thinly sliced on the diagonal
- 1 teaspoon sesame seeds
- Salt and pepper
- 2-3 garlic cloves, pressed
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/2 cup water, or chicken stock
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon rice vinegar
- 2 teaspoons vegetable oil, or sesame oil
- cooked rice , optional to serve
Instructions
- Add the 1.5 pound boneless skinless chicken breast pieces to a large Ziploc bag together with Salt and pepper, and 1/4 cup cornstarch . Seal and mix through the bag to evenly coat the chicken.
- Heat 2 tablespoons vegetable oil in a large frying pan over medium-high heat.
- Add chicken in a single layer and cook until golden and cooked through, around 8 minutes. Add 2-3 garlic cloves (pressed) and cook for 1-2 more minutes until garlic is cooked through.
- Meanwhile, in a small bowl combine all sauce ingredients. (1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/2 cup water, 1 tablespoon freshly grated ginger, 1/4 teaspoon red pepper flakes, 1 tablespoon rice vinegar, 2 teaspoons vegetable oil)
- Pour the sauce over the cooked chicken into the pan and stir to coat It should take about 2-3 minutes to thicken.
- Stir in the 4 green onions (sliced) and sprinkle with 1 teaspoon sesame seeds.
- Serve immediately over cooked rice and enjoy!
Notes
- Chicken: I much prefer cooking with chicken breast because they are leaner. You may use boneless chicken thighs, which are much more tender, but the calorie count will vary.
- Nutrition facts do not include the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Way too much cornstarch and sweetness. Added water and lemon juice.
I love this recipe. I’ve made it for my family and they love it too!
Thank you
Wow, it tasted better than any takeout and was super easy!! I added orange juice to the sauce with 1/4 teaspoon of dried orange peel. Thanks for a great recipe!
We loved this! I have made it twice now, the second with these changes: I omitted the ginger (personal taste) and used 1/2 teaspoon of garlic powder (laziness) and added a little more sweetness/zing by adding about 2 Tablespoons of Thai sweet chili sauce to the sauce ingredients. Next time will add some snow pea pods and/or red bell pepper strips. Thanks for a great recipe!
Thanks for the feedback
Lovely recipe, fresh but will definitely use low sodium soya next time.
Family really enjoyed this one. I feel like the key is cooking this chicken in two batches to get the texture perfect. Sauce was great.
Awesome. So glad everyone loved it.
Omg, this is so good! Very authentic taste and so simple! Definitely a winner!
Thank you
Came out perfect wow!
Perfect and yummy.
So good. Thank you much for sharing this Recipe
Looks yummy with lots of Indian flavors.
This was easy and delicious! Sauce was perfect. Not too strong like most soy sauce sauces are
Perfect! thanks for the feedback.
Whole family loved it. We used sweet chili sauce instead of honey ,also added broccoli too
Sounds perfect. Thanks for the feedback.
Wonderful, easy and delicious recipe. Love it ❤
Thanks.
So glad you loved it.
This was lovely although I somehow made it quite hot (spicy).
I assume as I used Ground Cayenne Pepper instead of Red Pepper flakes (an alternative according to a Google search).
Saying that plates were emptied!
Thank you.
Thanks Mark. Glad you loved it.
This is very yummy and fresh flavour from the ginger. Thank you..