This is a quick and delicious Mongolian chicken recipe that’s both sweet and savory. A delicious alternative to the classic Mongolian beef preparation with ingredients that pack a punch!

Better than takeout Mongolian Chicken Recipe ready in 15 minutes! Tender chicken pieces & scallions cooked in a sweet & savory brown stir fry sauce.

We’ve said goodbye to summer now that Labor Day weekend is over. Kids are back at school and summer clothing is being pushed in the dark end of our closets. See you next year warm weather, it’s been a grand summer!

With a busy schedule ahead, I think it’s fair to say that no one wants to cook anything too complicated this week.

An easy chicken dish like this Mongolian chicken recipe is just what the doctor ordered! Sweet and packed with umami, it’s a tasty dish that only takes 15 minutes to make from start to finish.

mongolian-chicken-ingredients

What is Mongolian chicken?

The question should actually be what is Mongolian beef?, which is a popular dish served in Chinese-American restaurants.

You have probably seen it on the menu at P.F. Changs, and likely ate it as a kid in your local Chinese eatery. The sweet and savory combination was created to cater to the American palate as true authentic Chinese food is rarely sweet.

Made with sliced steak (usually flank) and chopped scallions (other vegetables such as onions and bell peppers can also be included), the dish is cooked in a sauce consisting of soy sauce, sugar, hoisin sauce and chilies, or something similar to that flavor profile.

Now for this version I’m just using chicken instead of the usual beef.

However, it works super well with tofu as well. So use the protein you prefer 🙂

Why is it called Mongolian if it’s not from Mongolia?

From what I gather, it’s called Mongolian beef because of the way it’s made, not because of the way it tastes.

In 1951, the method of stir-frying meats and veggies on a large, open surface (similar to teppanyaki) first appeared in Taipei, Taiwan. This method reminded them of Mongolian barbecue and their traditions and thus, is loosely based on that.

Just like General Tso’s chicken, it looks like the term got lost in translation somewhere along the way – despite never having made an appearance in China!

chicken-dusted

What makes Mongolian chicken so delicious is partly due to the way the chicken is prepared. Instead of cooking it bare in a frying pan, the chicken is tossed in cornstarch and left there for a few minutes.

This tenderizes the meat and makes it velvety and moist – yummy! The chicken is then added to a pan, cooked with ginger, garlic and a simple sauce made of soy sauce, chicken stock, brown sugar and toasted sesame oil.

chicken-frying-in-pan

The result is perfection: tender chicken pieces that are nutty, sweet, savory and the perfect companion to sliced green onions!

Mongolian chicken is another quick recipe I have recently added to my lazy/busy day menu because it’s so satisfying yet requires very little prep work in the kitchen. It’s not a messy recipe to make and the flavors are familiar enough to please most people’s palate.

What to serve with Mongolian Chicken

This easy Mongolian chicken recipe goes perfectly with plain white rice. For tutorials on how to cook rice effortlessly, check out these posts:

And if you’re looking to make a multi-course meal out of it, why not try these other easy Asian recipes:

Like this Mongolian Chicken Recipe? Did you make changes you would like to share? Share your tips and recommendations in the comment section below!

Better than takeout Mongolian Chicken Recipe ready in 15 minutes! Tender chicken pieces & scallions cooked in a sweet & savory brown stir fry sauce. Better than takeout Mongolian Chicken Recipe ready in 15 minutes! Tender chicken pieces & scallions cooked in a sweet & savory brown stir fry sauce. Better than takeout Mongolian Chicken Recipe ready in 15 minutes! Tender chicken pieces & scallions cooked in a sweet & savory brown stir fry sauce. Print

Mongolian Chicken Recipe

This is a quick and delicious Mongolian chicken recipe that’s both sweet and savory. A delicious alternative to the classic Mongolian beef preparation with ingredients that pack a punch!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Main
  • Method: Stir frying
  • Cuisine: Chinese
Scale

Ingredients

  • 1 pound boneless, skinless chicken breast (chopped bite size)
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ginger (peeled and minced)
  • 1 tablespoon garlic (minced)
  • 1/4 cup soy sauce
  • 1/2 cup low sodium chicken stock
  • 2 tablespoons brown sugar
  • 1 teaspoon toasted sesame oil
  • 4 stalks scallions (chopped bite size on the bias)

Instructions

  1. In a bowl, mix chicken pieces with cornstarch until all the pieces are evenly coated.
  2. In a pan over high heat, add oil and when the oil is hot, add chicken. Cook until chicken is cooked through (about 4 minutes).
  3. Add garlic and ginger and cook for 2 minutes.
  4. Add soy sauce, chicken stock and brown sugar and cook for 3-4 minutes, until sauce thickens.
  5. Turn the heat off, add sesame oil and scallions. Stir well and serve with white rice.

Notes

This Mongolian Chicken Recipe will last in the fridge for up to 3 days.

Keywords: recipe, Asian, stir fry, easy

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