Quick and Easy Mongolian Chicken Recipe for Flavorful Homemade Dinner

By:

Grace Mueller

Published:

June 15, 2025

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Benefits and Advantages of Mongolian Chicken

Mongolian chicken is an exceptionally effective recipe due to its ease of preparation and numerous health benefits. This dish requires minimal ingredients and straightforward steps, making it perfect for cooks of all skill levels who want a flavorful meal without spending hours in the kitchen.

It stands out because it balances rich, savory flavors with lean protein, promoting a healthy diet. The crispy texture from the coated chicken combined with the sweet and savory sauce creates a satisfying and hearty meal. Additionally, Mongolian chicken’s versatility allows easy adjustment to various dietary preferences such as low-calorie or gluten-free diets, enhancing its broad appeal.

This Mongolian-style chicken dish is a delicious fusion of convenience and taste, perfect for busy weeknights and impressive enough for guests.

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Benefits and Advantages of Mongolian Chicken
Essential Ingredients for Mongolian Chicken
Dietary Substitutions to Customize Your Mongolian Chicken
How to Prepare the Perfect Mongolian Chicken: Step-by-Step Guide
Mastering Mongolian Chicken: Advanced Tips and Variations
How to Store Mongolian Chicken: Best Practices
Nutritional Value of Mongolian Chicken
FAQs: Frequently Asked Questions About Mongolian Chicken
What is Mongolian chicken and where did it originate?
Can I use chicken thighs instead of chicken breasts for Mongolian chicken?
How can I add vegetables to Mongolian chicken, and which ones work best?
What type of pan should I use to cook Mongolian chicken at home?
How long can I store leftover Mongolian chicken, and what’s the best way to reheat it?
Quick and Easy Mongolian Chicken Recipe for Flavorful Homemade Dinner
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Essential Ingredients for Mongolian Chicken

1 1/4 pounds (about 570g) boneless skinless chicken breast or thighs, thinly sliced (preferably ¼-inch or thinner) or cut into 1-inch cubes
1/4 cup plus 2 teaspoons cornstarch, divided
3 tablespoons vegetable oil (plus up to 1/3 cup for frying if deep frying)
1 1/2 teaspoons minced garlic (2 cloves)
1 teaspoon minced ginger (about ½ tablespoon)
1 teaspoon toasted sesame oil
1/2 cup low sodium soy sauce (plus extra for batter or marinade if desired)
1/3 to 1/2 cup water or low sodium chicken stock
1/2 cup dark brown sugar (adjust to taste)
1/2 cup green onions (scallions), cut into 1-2 inch pieces (white and green parts separated)
Optional: 5 dried chili peppers or 1/4 teaspoon Chinese five-spice powder
Salt and black pepper to taste

Each ingredient plays an important role: soy sauce delivers rich umami depth; brown sugar adds sweetness; garlic and ginger provide aromatic qualities; sesame oil imparts a nutty aroma; and green onions bring freshness to balance flavors. Proper measurement is key for harmonious results.

Dietary Substitutions to Customize Your Mongolian Chicken

Adapting Mongolian chicken for various dietary needs is straightforward and preserves its core flavors.

Gluten-free: Replace regular soy sauce with tamari or coconut aminos to eliminate gluten without losing savory intensity.
Vegan and vegetarian: Use firm tofu, tempeh, or seitan as a protein substitute. These absorb sauce well and replicate chicken texture.
Low-calorie: Reduce brown sugar and oil quantities or use sugar substitutes like stevia. Incorporate more vegetables such as broccoli, bell peppers, or zucchini for volume and added nutrients without many calories.

These adjustments maintain the dish’s essence and flavor profile while expanding its accessibility. Adding colorful vegetables also enhances texture and nutritional value.

How to Prepare the Perfect Mongolian Chicken: Step-by-Step Guide

Prepare the chicken: For easier slicing, partially freeze the chicken before cutting. Slice thinly (¼-inch) or cut into 1-inch cubes depending on your texture preference.
Coat the chicken: Evenly coat the pieces with 1/4 cup cornstarch by shaking them in a resealable bag or mixing thoroughly. Optionally, marinate briefly in soy sauce, garlic, and cooking wine for extra flavor, followed by a double dredge in cornstarch for crispiness.
Cook the chicken: Heat vegetable oil in a large pan, wok, or deep fryer over medium-high to high heat. Deep fry in batches at 350°F (177°C) until golden and crispy, approximately 3-5 minutes per batch, or pan-fry in enough oil to coat the bottom, turning until cooked through and browned (~6 minutes). Drain on paper towels.
Sauté aromatics: Remove excess oil, leaving about 1 tablespoon. Add garlic, ginger, and white parts of green onions (plus dried chili peppers or five-spice powder if desired). Cook briefly until fragrant (~15–30 seconds).
Prepare the sauce: Add soy sauce, brown sugar, sesame oil, and water (or chicken stock) to the pan. Stir and bring to a simmer, dissolving sugar fully.
Thicken the sauce: Mix remaining 2 teaspoons cornstarch with 1 tablespoon cold water to create a slurry. Slowly stir slurry into simmering sauce until thickened and glossy (30–60 seconds).
Combine and cook: Return chicken and green parts of green onions to the pan. Toss thoroughly to coat the chicken in sauce and cook an additional 30 seconds until heated through.
Serve: Enjoy hot over steamed white jasmine rice, or low-carb alternatives like zucchini or cauliflower rice, or noodles.

Flexible choices in protein cut and cooking style make this stepwise approach practical and adaptable for home cooks.

Mastering Mongolian Chicken: Advanced Tips and Variations

To deepen the flavors of your Mongolian chicken, try marinating the chicken overnight; this allows the soy sauce, garlic, and ginger to fully penetrate the meat for more intense taste. Using dark soy sauce instead of light soy sauce adds a richer color and a more robust flavor to the dish. For a subtle twist on sweetness, swap traditional brown sugar with coconut sugar or honey, adjusting to your preferred level of sweetness.

Incorporating vegetables like snap peas, mushrooms, broccoli, or bell peppers adds appealing texture and nutrition. For variations on protein, shrimp or thinly sliced pork can be substituted for chicken while maintaining the classic Mongolian flavor balance. You can also introduce mild heat by adding dried chili peppers, crushed red pepper flakes, or a dash of Chinese five-spice powder.

These twists let you customize the traditional Mongolian chicken, inviting creativity while preserving its signature sweet-savory and aromatic profile.

How to Store Mongolian Chicken: Best Practices

After cooking, allow the Mongolian chicken to cool slightly, then transfer it to an airtight container and refrigerate promptly ideally within two hours to preserve freshness. Stored in this way, it will stay good for 3 to 4 days.

For longer storage, freeze the chicken in a tightly sealed freezer-safe bag or container for up to 2 months. When reheating leftovers, gently warm in a skillet over medium-low heat or use a microwave, adding a splash of water or chicken stock to prevent the sauce from drying out and to maintain moisture. Stir occasionally to ensure even heating.

Using a nonstick pan for reheating can help prevent sticking, and reheating slowly preserves the chicken’s juicy texture and flavorful sauce.

Nutritional Value of Mongolian Chicken

Nutrient	Approximate Amount per Serving
Calories	210–654 kcal (depending on chicken cut and cooking method)
Protein	20–32 grams
Carbohydrates	19–70 grams
Fat	6–28 grams (lower with pan-frying, higher with deep-frying)
Sodium	733–1326 mg
Sugar	7–27 grams

Mongolian chicken provides a good source of protein important for muscle health and repair. The brown sugar adds carbohydrates, while the use of lean chicken breast or thighs can control fat levels. Garlic, ginger, and green onions contribute antioxidants and micronutrients. For a healthier take, reduce sugar quantities and use tamari for lower sodium content.

Learn more about the nutritional value of chicken breast to complement this information.

FAQs: Frequently Asked Questions About Mongolian Chicken

What is Mongolian chicken and where did it originate?

Mongolian chicken is a popular dish made from thinly sliced chicken coated in cornstarch, stir-fried until crispy, then tossed in a sweet and savory sauce featuring soy sauce, garlic, ginger, and scallions. Despite its name, it is an American creation inspired by Mongolian beef, and it does not originate from Mongolia. The dish is known for its balance of rich umami flavors and a hint of sweetness.

Can I use chicken thighs instead of chicken breasts for Mongolian chicken?

Yes, chicken thighs are a great alternative to chicken breasts in Mongolian chicken. Thighs tend to stay juicier and have a richer flavor, which helps prevent the meat from drying out during cooking. Many cooks prefer thighs for a more tender result, but either cut works well when coated properly with cornstarch and stir-fried.

How can I add vegetables to Mongolian chicken, and which ones work best?

Adding vegetables is a good way to increase nutrition and texture in Mongolian chicken. Common choices include broccoli, sliced carrots, bell peppers, zucchini, mushrooms, and water chestnuts. These vegetables should be stir-fried briefly at high heat to retain their crunch before combining with the chicken and sauce.

What type of pan should I use to cook Mongolian chicken at home?

A nonstick skillet or a wok works best for making Mongolian chicken. These pans distribute heat evenly and allow for quick, high-heat stir-frying, which helps achieve a crispy exterior on the chicken and properly cooks the vegetables. If you don’t have a wok, a large sauté pan is a good substitute.

How long can I store leftover Mongolian chicken, and what’s the best way to reheat it?

Leftover Mongolian chicken should be stored in an airtight container in the refrigerator and consumed within three to four days for food safety. To reheat, microwave on medium power or warm in a skillet over low heat until heated through. Reheating gently helps keep the chicken moist and prevents the sauce from drying out.