Name: Mongolian Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into thin strips; 2 tablespoons cornstarch; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup low sodium soy sauce; 1/2 cup water or low sodium chicken broth; 1/2 cup packed light brown sugar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 1 to 2 teaspoons rice vinegar; 1 to 2 teaspoons toasted sesame oil; 1/2 to 1 teaspoon crushed red pepper flakes, to taste; 2 to 3 tablespoons neutral oil with high smoke point (such as avocado, canola, or peanut oil); 4 to 5 green onions, cut into 1-inch pieces; 1 small yellow onion, thinly sliced (optional); Cooked white rice, brown rice, or cauliflower rice; Toasted sesame seeds; Extra sliced green onions

Mongolian Chicken Recipe hits that perfect sweet, salty, garlicky spot with crispy edges and glossy sauce, and it comes together in about 30 minutes, which works great on my busiest weeknights. It suits anyone who loves takeout-style flavor but wants a fresher, slightly lighter version at home. I cooked a version of this in a tiny apartment kitchen years ago, and the smell of sizzling garlic and ginger still takes me right back.

Why Mongolian Chicken Recipe Is Worth It

This Mongolian Chicken Recipe gives you restaurant-style flavor with simple pantry ingredients and no deep fryer. You get tender chicken with crisp edges, a sticky soy-brown sugar sauce, and plenty of garlic and ginger in every bite.

You control the sweetness, the heat, and the oil, so the dish fits your taste and your goals. The whole recipe finishes in about half an hour, so it works on a weeknight but still feels special enough for a Friday night fake-out takeout.

Tastes like my favorite takeout spot but fresher, hotter, and somehow better from my own skillet. ★★★★★

Ingredients You Need

Chicken

1 ½ pounds boneless skinless chicken thighs, cut into thin strips
- Use thighs for juicier meat; chicken breast works too, just watch the cook time.
2 tablespoons cornstarch
- Potato starch or tapioca starch also coat the chicken nicely.
½ teaspoon kosher salt
¼ teaspoon black pepper

Sauce

½ cup low sodium soy sauce
- Use tamari for gluten free; choose low sodium so the sauce does not taste too salty.
½ cup water or low sodium chicken broth
½ cup packed light brown sugar
- Coconut sugar works if you want a deeper caramel note.
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut; I use the Gourmet Garden brand often.
1 to 2 teaspoons rice vinegar
1 to 2 teaspoons toasted sesame oil
½ to 1 teaspoon crushed red pepper flakes, to taste

Stir fry

2 to 3 tablespoons neutral oil with high smoke point
- Avocado oil, canola oil, or peanut oil all work well.
4 to 5 green onions, cut into 1 inch pieces
1 small yellow onion, thinly sliced (optional, but tasty)

To serve

Cooked white rice, brown rice, or cauliflower rice
Toasted sesame seeds
Extra sliced green onions

Equipment

Large nonstick skillet or wok
Cutting board and sharp knife
Small bowl and whisk for the sauce
Tongs or spatula
Measuring cups and spoons

Quick Tips & substitutions

Slice the chicken thin so it cooks quickly and picks up more sauce.
Pat the chicken dry before you coat it in cornstarch so the coating sticks.
Use low sodium soy sauce or tamari so the dish does not taste overly salty.
Swap chicken thighs with chicken breast if you prefer leaner meat, and shorten the cook time slightly.
Use ginger paste and jarred minced garlic on rushed nights to save time.
Thicken the sauce more by simmering longer or adding 1 extra teaspoon cornstarch mixed with 1 tablespoon water.
Cut the sugar by one third if you like a less sweet Mongolian Chicken Recipe.
Add more red pepper flakes or a drizzle of chili oil if you want extra heat.

How to Make Mongolian Chicken Recipe

Step 1: Prep the chicken

Slice the chicken into thin strips, about ¼ inch thick, so it cooks quickly and evenly. Pat the pieces dry with paper towels. Toss the chicken with cornstarch, salt, and pepper in a bowl until every piece looks lightly coated and no dry clumps remain.

Step 2: Mix the sauce

In a small bowl, whisk together soy sauce, water or broth, brown sugar, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Taste a tiny bit and adjust the sweetness or heat to your liking. Set the bowl near the stove so you can grab it quickly.

Step 3: Sear the chicken

Heat 2 tablespoons oil in a large skillet or wok over medium high heat until it shimmers. Add the chicken in a single layer without crowding; cook in batches if needed. Sear the chicken for 3 to 4 minutes per side until the edges look browned and the inside cooks through, then transfer the pieces to a plate.

Step 4: Cook the aromatics

If the pan looks dry, add another teaspoon of oil. Add the sliced yellow onion and cook 2 to 3 minutes until it softens and picks up some color. Toss in the white parts of the green onions and stir for 30 seconds so they soften slightly.

Step 5: Add the sauce

Give the sauce a quick stir, then pour it into the hot pan with the onions. Stir and bring it to a lively simmer over medium heat. Let it bubble for 2 to 3 minutes so the sugar dissolves and the sauce starts to thicken and turn glossy.

Step 6: Finish the chicken

Return the cooked chicken and any juices from the plate to the pan. Toss everything so the sauce coats every piece of chicken. Stir in the green parts of the green onions and cook 1 to 2 more minutes until the sauce thickens to your liking and the chicken tastes fully seasoned.

Step 7: Taste and serve

Taste a piece of chicken and adjust with a splash of rice vinegar, a pinch of sugar, or more red pepper flakes if needed. Turn off the heat. Serve the Mongolian Chicken Recipe over hot rice, then sprinkle with sesame seeds and extra green onions.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce and gluten free cornstarch.
Low carb: Cut the brown sugar in half and use a low carb sweetener that measures like sugar; serve over cauliflower rice or zucchini noodles.
Vegan: Swap chicken with extra firm tofu, pressed and cubed, or use soy curls; coat with cornstarch and pan fry until crisp before you add the sauce.
Extra veggies: Toss in broccoli florets, snap peas, bell peppers, or carrots during the onion step and stir fry until crisp tender.
Spicy version: Add sliced fresh chili, extra red pepper flakes, or a spoon of chili garlic sauce to the pan with the aromatics.

Ways to Serve Mongolian Chicken Recipe

Spoon over steamed jasmine rice or brown rice with extra sauce.
Serve with stir fried veggies like broccoli, green beans, or bok choy.
Pair with simple cucumber salad or Asian style slaw for crunch.
Fill lettuce cups with Mongolian Chicken Recipe and top with shredded carrots and green onions.
Serve over cauliflower rice for a lighter, low carb dinner.

Storage Success

Cool the Mongolian Chicken Recipe to room temperature, then store it in an airtight container in the fridge for up to 4 days. Reheat it in a skillet over medium heat with a splash of water until it loosens and heats through. You can also freeze portions for up to 2 months and thaw them overnight in the fridge. Stir the sauce as it reheats so it turns smooth and glossy again.