Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out! This simple recipe is the beginning to tasty dinner in minutes.
Easy Mongolian Chicken
Inspired by my Mongolian Beef, this Mongolian chicken has all the flavor and richness, but with chicken! I like to use chicken because it can be a lot cheaper than beef, it is better for the heart and taste and texture just work. My family loves this dish. It is a favorite since it has just enough sweet and savory that makes it so good! We usually do not have leftovers, which is bummer because they are just as good if not better than when we have it fresh.
The “Mongolian” flavor comes from Taiwan and does not have anything to do with Mongolia. But that does not stop this dish and others like it from being one of America’s favorite. You have to try Mongolian chicken noodles, Mongolian Beef and Broccoli and these that are cooked in the slow cooker with beef or chicken.
Ingredients for Chinese Chicken
Basic ingredients combine quickly to make a fabulous dinner that is divine.
- Chicken Breasts: Cut your chicken into bite sized pieces of equal proportions.
- Cornstarch: This coating adds texture to the chicken and helps thicken the sauce.
- Olive Oil: For cooking the chicken.
- Chicken Broth: The base of the sauce.
- Brown Sugar: You can either use light or dark brown sugar.
- Soy Sauce: Use low sodium soy sauce if you would like.
- Hoisin Sauce: Classic Asian sauce that adds a bit of sweet and salty.
- Sesame Oil: This is a great finishing oil that adds flavor.
- Cornstarch: Thickening agent that works without adding flavor.
- Sesame seeds and Green Onions: These are optional but add color and flavor.
How to Make Mongolian Chicken
Quick and easy you will love this better than take out dinner. You will love how fast it is and your family will love the flavor.
- Chicken: In a ziplock bag add the chicken and cornstarch and shake to coat.
- Sauté: Using a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden
- Sauce: In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil and cornstarch. Pour over the Chicken and cook for 2-3 minutes until sauce starts to thicken.
- Serve: Serve with sesame seeds and green onions.
Tips and Variations for the Best Mongolian Chicken
This is super simple to make and super delicious. Sure to be a family favorite.
- Chicken: Coating the chicken in cornstarch and then stir frying it crisps it up perfectly. You can use chicken breasts or chicken thighs.
- Vegetables: This is one of the best ways to vary the recipe. Although this is usually served by itself it is awesome with vegetables. Try broccoli, mushrooms, peppers, zucchini, carrots, water chestnuts or sugar snap peas.
- Spicy: Add a bit more heat by adding siracha, red pepper flakes or fresh ginger.
- Serve: Serve over rice, brown rice, stir fry noodles, or even zoodles.
Leftovers are a beautiful thing when it comes to Mongolian chicken. I like to make a double batch so I have enough for at least two meals.
- Leftovers: This is almost better the second day. Leftover will keep for up to 4 days and can be reheated in the microwave or on the stove top.
- Freezing: Once the Mongolian chicken has completely cooled, place it in an airtight container or freezer bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. Microwave or reheat in a skillet or wok.
More Asian Recipes to Love
There is nothing better than making your own take out. It is awesome. You can make it to your liking adding or substituting ingredients. Make it spicier or more milder. And cooking your own is much healthier and cheaper. I have all the best recipes that are tried and true right here.
- Easiest Vegetable Stir Fry
- Better Than Takeout Chicken Fried Rice
- Slow Cooker General Tso Chicken
- Baked Firecracker Chicken
- Thai Sesame Peanut Sauce Noodles
In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Pour over the chicken and cook for 2-3 minutes until sauce starts to thicken. Serve with sesame seeds and green onions.
The Recipe Critic